- 1 teaspoon salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin
- small pinch of ground cloves
- 1/4 teaspoon cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
- 1 large onion
- 5 cloves garlic, minced
- 1 Tbsp finely chopped fresh ginger
- 2 Tbsp oil
- 1 14-oz can coconut milk
- 1 Tbsp lime juice, or to taste
- 12-20 fresh basil leaves, torn roughly
- Hot cooked rice for serving
In a small bowl, mix together the salt, cumin, ground cloves, cinnamon, black pepper, cayenne and turmeric. Set aside.
In a large pan, heat the oil over high heat. When the oil begins to smoke, add the onions and toss to coat in oil. Sear for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.
Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute. Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.
When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.