Basil Chicken with Coconut Curry Sauce Recipe
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.
- 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
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
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
- 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 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.
- 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.
- 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.
- Prepare the Coconut Curry Sauce: In a separate bowl, whisk together the coconut milk, cream, and cornstarch until smooth and well combined.
- 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.
- 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
