Basil Chicken with Coconut Curry Sauce Recipe

Introduction

This Basil Chicken with Coconut Curry Sauce is a flavorful and comforting dish that combines tender chicken with a rich, creamy coconut curry. Perfect served over hot rice, it brings a delightful balance of spices and a hint of heat from jalapeno for a satisfying meal.

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: Mix the curry powder, 1/2 teaspoon salt, pepper, and chili powder. Sprinkle this seasoning over the chicken and toss to coat evenly. Cover and chill for 1 to 2 hours.
3. Step 3: Heat the 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. Cook until the onion becomes translucent.
4. Step 4: Add the chicken 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 bowl, whisk together the coconut milk, cream, and cornstarch until smooth. Slowly pour this mixture into the skillet, whisking vigorously to combine.
6. Step 6: Cook and stir the sauce until it thickens slightly and starts to bubble. Reduce the heat and let it simmer gently for 5 to 10 minutes to develop the flavors.
7. Step 7: Serve the basil chicken with coconut curry sauce over the hot cooked rice.

Tips & Variations

• For extra flavor, marinate the chicken overnight instead of just 1-2 hours.
• Use fresh basil instead of dried for a brighter herbal note, adding it towards the end of cooking.
• Adjust the heat by adding more or less jalapeno, or substitute with a milder pepper if preferred.
• For a dairy-free version, omit the cream or replace it with coconut cream.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and will add extra juiciness and flavor. Adjust cooking time if pieces are larger.

Is this recipe spicy?

The dish has a mild to moderate heat level from the jalapeno and chili powder. You can reduce or omit these for a milder version or add extra for more spice.

Basil Chicken with Coconut Curry Sauce Recipe

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★★★★★

4.6 from 74 reviews

Basil Chicken with Coconut Curry Sauce is a flavorful and creamy dish that combines tender chicken breast pieces with a rich coconut curry sauce infused with aromatic spices, garlic, jalapeno, and dried basil. This dish is perfect for a comforting meal served over hot cooked rice.

• Author: Marco
• Prep Time: 10 minutes plus 1 to 2 hours marinating
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes to 2 hours 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

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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

Sauce and Aromatics

• 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

To Serve

• 3–4 cups hot cooked rice

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 the curry powder, 1/2 teaspoon salt, pepper, and chili powder. Sprinkle this seasoning over the chicken pieces and toss to coat evenly. Cover and chill the chicken for 1 to 2 hours to enhance flavor.
3. Sauté Aromatics: Heat olive oil in a large nonstick frying pan over medium-high heat. Add chopped red onion, dried basil, ground ginger, garlic, and jalapeno pepper. Cook, stirring frequently, until the onion becomes translucent and the mixture is fragrant.
4. Cook the Chicken: Add the marinated chicken to the skillet along with the remaining 1/2 teaspoon salt. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned on the outside.
5. Prepare the Coconut Curry Sauce: In a separate bowl, whisk together the coconut milk, cream, and cornstarch until smooth and well combined.
6. Combine and Simmer: Pour the coconut mixture carefully into the skillet with the chicken and aromatics, whisking vigorously to prevent lumps. Continue cooking and stirring the sauce until it thickens and becomes bubbly. Reduce heat to low and simmer for an additional 5 to 10 minutes to develop flavors fully.
7. Serve: Spoon the basil chicken and coconut curry sauce over hot cooked rice and enjoy immediately.

Notes

• For a spicier dish, include the jalapeno seeds or add fresh chili flakes.
• You can substitute cream with coconut cream for a dairy-free option.
• Letting the chicken marinate longer will intensify the curry flavors.
• Serve with steamed vegetables or a side salad for a complete meal.
• Use light coconut milk for a lower-fat version.

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