Basil Chicken with Coconut Curry Sauce Recipe

Introduction

This Basil Chicken with Coconut Curry Sauce is a vibrant and flavorful dish combining tender chicken pieces with a creamy coconut-based curry sauce. Infused with aromatic spices, fresh basil, and a hint of heat from jalapeno, it’s perfect served over warm rice for a comforting 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, for serving

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, combine 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 onion, dried basil, ground ginger, minced garlic, and jalapeno. Cook until the onion becomes translucent and fragrant.
4. Step 4: Add the marinated chicken to the pan along with the remaining 1/2 teaspoon salt. Cook for about 5-6 minutes or until the chicken is no longer pink inside.
5. Step 5: In a bowl, whisk together the coconut milk, cream, and cornstarch until smooth. Pour this mixture into the pan, whisking constantly.
6. Step 6: Cook and stir the sauce until it thickens slightly and begins to bubble. Reduce the heat and let it simmer for an additional 5-10 minutes to develop flavor.
7. Step 7: Serve the basil chicken and coconut curry sauce hot over cooked rice.

Tips & Variations

• For a fresher flavor, substitute dried basil with 2 tablespoons of chopped fresh basil added at the end of cooking.
• Adjust the heat by using more or less jalapeno, or substitute with a milder pepper if preferred.
• Use light coconut milk and milk instead of cream for a lighter dish.
• Try adding vegetables like bell peppers or spinach for extra nutrition and color.

Storage

Store leftover basil chicken and curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally until warmed through. Avoid overheating to keep the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used as a substitute and will add a richer flavor and juicier texture to the dish.

Is this dish spicy?

The heat level is moderate, coming from the chili powder and jalapeno. You can adjust the spice by reducing or omitting these ingredients to suit your taste.

Basil Chicken with Coconut Curry Sauce Recipe

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★★★★★

4.8 from 115 reviews

This Basil Chicken with Coconut Curry Sauce recipe features tender chicken breast pieces cooked in a fragrant blend of curry spices, garlic, jalapeno, and dried basil, simmered in a creamy coconut milk and cream sauce. Served over hot cooked rice, this dish delivers a luscious and mildly spicy curry experience perfect for a comforting weeknight meal.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken

• 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
• 1 tablespoon olive oil

Sauce

• 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

Serving

• 3–4 cups hot cooked rice

Instructions

1. Prepare Chicken: Cut the chicken breast halves into 1-inch pieces and place them in a medium bowl.
2. Season Chicken: Combine the curry powder, 1/2 teaspoon salt, pepper, and chili powder. Sprinkle this spice mixture over the chicken pieces and toss well to coat evenly.
3. Marinate: Cover the bowl with chicken and spices and chill in the refrigerator for 1 to 2 hours to allow the flavors to develop.
4. Sauté Aromatics: 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 finely chopped jalapeno. Cook until the onion becomes translucent and fragrant.
5. Cook 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 Sauce Mixture: In a small bowl, whisk together the coconut milk, cream, and cornstarch until fully combined and smooth.
7. Add Sauce to Pan: Slowly pour the coconut milk mixture into the skillet with the chicken, stirring continuously to mix and prevent lumps.
8. Simmer Sauce: Cook and stir the chicken and sauce until it thickens slightly and begins to bubble. Reduce heat and simmer for an additional 5-10 minutes to develop rich flavors.
9. Serve: Spoon the basil chicken with coconut curry sauce over hot cooked rice (3-4 cups) and serve immediately.

Notes

• Marinating the chicken for 1-2 hours enhances the flavor but can be skipped if short on time.
• Adjust the amount of jalapeno to control the spiciness of the dish.
• Using light coconut milk reduces calories while maintaining creaminess.
• Serve with steamed vegetables or a side salad for a complete meal.
• The sauce can be thickened further by cooking a few minutes longer if desired.

Keywords: Basil chicken, coconut curry sauce, chicken curry, creamy coconut chicken, stovetop curry, easy chicken recipe