Basil Coconut Curry Chicken

2 Tbs coconut oil, divided
2 large boneless chicken breasts, cut in half for 4 serving-sized pieces
salt and pepper
1 small onion, chopped
1 jalapeno, finely chopped (omit for a mild curry)
2 cloves garlic, minced
1-2 Tbs Thai yellow curry paste (adjust to taste and desired spiciness)
1/8 tsp Kashmiri chili powder (omit for a mild curry)
1 Tbs dried basil
1/2 tsp salt
1/8 tsp black pepper
1 tsp fresh grated ginger
1 can (13-14 oz) coconut milk
1/8 tsp xanthan gum (optional)
1/3 cup fresh basil, cut into strips

Heat 1 Tbs coconut oil in a large saucepan or skillet. Sprinkle chicken on both sides with salt and pepper and add to the hot skillet. Brown on both sides, but do not cook through. Remove chicken from skillet and set aside.

Add remaining 1 Tbs coconut oil to the pan and cook onion and jalapeno until soft. Stir in garlic and cook for 1 minute. Stir in curry paste, chili powder, basil, salt, pepper, and ginger; cook for 2 minutes. Stir in coconut milk; cook and stir until hot. Sprinkle xanthan gum over curry while stirring. Return chicken to the pan, cover, and cook for 20 minutes. Remove from heat.

Stir half of the fresh basil into the curry. Place chicken and sauce on a serving dish and sprinkle with remaining fresh basil.

NOTES:

• To make as a soup/curry: cut the chicken into bite-sized pieces and stir-fry. Sauté other vegetables (any selection of: asparagus, zucchini, red peppers, green beans, pea pods, carrots, mushrooms). Add seasonings and coconut milk and cook for 5-8 minutes. Use 2 cans of coconut milk for a saucier curry. Serve the dish in a bowl as a curry/soup.
• Alternative to xanthan gum: thicken with a cornstarch slurry: 1 tsp cornstarch mixed into 2 Tbs water

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