Basil Chicken/Tofu Coconut Curry, a recipe by dylan - Little Chefs

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• A small pinch of ground cloves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon cayenne, or more to taste
• 1/2 teaspoon turmeric
• 1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks (we do tofu usually)
• 1 large onion, sliced root to tip
• 5 cloves garlic, minced
• 1 Tbsp finely chopped fresh ginger
• 1-2 jalapeño peppers, seeded and minced
• 2 Tbsp canola oil, rice bran oil or ghee
• 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