Basil Chicken with Coconut Curry Sauce Recipe

Introduction

This Basil Chicken with Coconut Curry Sauce is a flavorful and comforting dish perfect for weeknight dinners or special occasions. Tender chicken pieces simmered in a creamy, fragrant coconut curry sauce make for a satisfying meal served over warm rice.

Ingredients

• 4 boneless skinless chicken breast halves
• 2 teaspoons curry powder
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 5 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon dried basil
• 1/4 teaspoon ground ginger
• 1 (14 oz.) can coconut milk (regular or light)
• 1/2 cup cream
• 1 tablespoon cornstarch
• 3-4 cups hot cooked rice

Instructions

1. Step 1: Cut the chicken breasts into 1-inch pieces and place them in a medium bowl.
2. Step 2: In a small bowl, mix the curry powder, 1/2 teaspoon salt, pepper, and chili powder. Sprinkle this mixture over the chicken and toss to coat evenly. Cover and chill for 1 to 2 hours.
3. Step 3: Heat olive oil in a large nonstick frying pan over medium-high heat. Add the chopped red onion, dried basil, ground ginger, minced garlic, and jalapeno pepper. Cook until the onion turns translucent, about 3-4 minutes.
4. Step 4: Add the marinated chicken pieces and the remaining 1/2 teaspoon salt to the pan. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink.
5. Step 5: In a separate bowl, whisk together the coconut milk, cream, and cornstarch until smooth.
6. Step 6: Carefully pour the coconut milk mixture into the skillet while whisking vigorously. Continue cooking and stirring until the sauce thickens and bubbles, about 5-10 minutes.
7. Step 7: Serve the basil chicken and coconut curry sauce over hot cooked rice.

Tips & Variations

• For extra heat, leave the jalapeno seeds in or add a pinch of cayenne pepper.
• Swap dried basil for fresh basil added at the end for a brighter flavor.
• Use light coconut milk and low-fat cream to reduce calories without sacrificing creaminess.
• Serve with steamed vegetables or naan bread for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or coconut milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time slightly as thighs may take a minute or two longer to cook through.

Is it possible to make this dish dairy-free?

Absolutely. Substitute the cream with full-fat coconut milk or a dairy-free cream alternative to keep the sauce rich and creamy without dairy.

Basil Chicken with Coconut Curry Sauce Recipe

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★★★★★

4.8 from 93 reviews

• Author: Thomas
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x

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Description

This Basil Chicken with Coconut Curry Sauce is a flavorful and creamy dish featuring tender pieces of chicken simmered in a rich coconut curry sauce infused with basil and aromatic spices. Perfectly paired with hot cooked rice, this recipe offers a comforting and exotic meal ideal for weeknight dinners.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 4 boneless skinless chicken breast halves, cut into 1-inch pieces
• 2 teaspoons curry powder
• 1 teaspoon salt (divided)
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder

Sauté Base

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 5 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon dried basil
• 1/4 teaspoon ground ginger

Sauce

• 1 (14 oz.) can coconut milk (regular or light)
• 1/2 cup cream
• 1 tablespoon cornstarch

To Serve

• 3–4 cups hot cooked rice

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Instructions

1. Prepare the Chicken: Cut the chicken breasts into 1-inch pieces and place them in a medium bowl.
2. Season the Chicken: In a small bowl, mix curry powder, 1/2 teaspoon salt, pepper, and chili powder. Sprinkle the mixture over the chicken pieces and toss to coat evenly.
3. Marinate: Cover the bowl and chill the chicken for 1 to 2 hours to allow the flavors to meld.
4. Sauté Aromatics: Heat olive oil in a large nonstick frying pan over medium-high heat. Add chopped onion, dried basil, ground ginger, minced garlic, and chopped jalapeno. Cook, stirring frequently, until the onion becomes translucent.
5. Cook the Chicken: Add the marinated chicken pieces along with the remaining 1/2 teaspoon salt to the pan. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink inside.
6. Prepare the Sauce: In a bowl, whisk together coconut milk, cream, and cornstarch until fully combined.
7. Add Sauce to Pan: Pour the coconut milk mixture carefully into the skillet while whisking vigorously to prevent lumps.
8. Simmer the Curry: Cook and stir until the sauce thickens slightly and becomes bubbly. Reduce heat and let simmer for an additional 5-10 minutes to develop flavor and ensure the chicken is fully cooked.
9. Serve: Spoon the basil chicken curry over hot cooked rice and enjoy immediately.

Notes

• For a spicier dish, keep the jalapeno seeds or add extra chili powder.
• Light coconut milk can be used for a lower-fat option, but the sauce will be less creamy.
• Make sure to whisk the coconut milk mixture vigorously when adding to the pan to avoid lumps from the cornstarch.
• Replace cream with coconut cream or a dairy-free alternative to make the dish dairy-free.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Stovetop
• Method: Stovetop
• Cuisine: Fusion, inspired by Southeast Asian flavors

Keywords: basil chicken, coconut curry sauce, chicken curry, coconut milk recipe, easy chicken curry, stovetop chicken, creamy curry, spicy chicken