Basil Chicken with Coconut Curry Sauce Recipe
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.
- 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
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
- Prepare Chicken: Cut the chicken breast halves into 1-inch pieces and place them in a medium bowl.
- 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.
- Marinate: Cover the bowl with chicken and spices and chill in the refrigerator for 1 to 2 hours to allow the flavors to develop.
- 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.
- 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.
- Prepare Sauce Mixture: In a small bowl, whisk together the coconut milk, cream, and cornstarch until fully combined and smooth.
- Add Sauce to Pan: Slowly pour the coconut milk mixture into the skillet with the chicken, stirring continuously to mix and prevent lumps.
- 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.
- 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
