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.

Ingredients

Scale

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

Instructions

Prepare the Chicken: Cut the chicken breasts into 1-inch pieces and place them in a medium bowl.
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.
Marinate: Cover the bowl and chill the chicken for 1 to 2 hours to allow the flavors to meld.
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.
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.
Prepare the Sauce: In a bowl, whisk together coconut milk, cream, and cornstarch until fully combined.
Add Sauce to Pan: Pour the coconut milk mixture carefully into the skillet while whisking vigorously to prevent lumps.
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.
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