Introduction

This Basil Chicken in Coconut Curry Sauce is a flavorful and aromatic dish perfect for a cozy dinner. Tender chicken pieces simmered in a creamy coconut curry sauce with fresh basil create a delicious blend of spices and herbs. Serve it over your choice of rice for a satisfying meal.

A white plate holds a dish with three main layers: at the bottom is a bed of light brown cooked rice with a soft texture, in the middle are grilled chicken pieces with a brown, slightly charred surface, and on top is a creamy coconut curry sauce with chopped onions and green basil leaves scattered over the chicken and sauce, adding fresh green color. The white marbled background adds a clean look to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon ground black pepper
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground turmeric
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (you can substitute for thighs)
2 tablespoons olive oil, divided
¾ cup chopped onion (from 1 medium onion)
5 cloves garlic, minced
2 jalapeño peppers, minced (remove seeds to reduce heat if desired)
1 14 oz. can coconut milk
1 teaspoon Worcestershire sauce
⅓ cup fresh basil leaves, chopped (plus more for topping, if desired)
1 tablespoon finely chopped fresh ginger
2-3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, or your choice)

Instructions

Step 1: Mix all the spices—from cumin to turmeric—in a small bowl. Place the chicken in a large bowl and sprinkle the spice mixture over it. Let the chicken sit for 30 minutes to absorb the flavors.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and jalapeño peppers and cook for about 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove this mixture from the skillet and transfer it to a medium bowl.
Step 3: Add the remaining tablespoon of olive oil to the skillet. Add half of the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for a few minutes on each side until the chicken is browned and cooked through. Remove the cooked chicken and add it to the bowl with the onion and jalapeño. Repeat with the remaining chicken pieces.
Step 4: Pour the coconut milk into the skillet and cook over medium-high heat, stirring until the sauce thickens and begins to bubble lightly. Stir in the Worcestershire sauce.
Step 5: Return the chicken and onion/jalapeño mixture to the skillet. Stir in the chopped basil and fresh ginger. Cook for 2 more minutes, allowing the flavors to meld together.
Step 6: Serve the basil chicken over cooked rice or your preferred grain. Spoon additional coconut curry sauce over the top and garnish with extra fresh basil if desired.

Tips & Variations

Substitute chicken thighs for a juicier result and richer flavor.
Remove jalapeño seeds to reduce heat or replace with bell peppers for a milder dish.
For extra protein, add cooked chickpeas or tofu toward the end of cooking.
Fresh basil is key for authentic flavor, but you can use Thai basil for a slightly different twist.
Serve with quinoa or cauliflower rice for a low-carb option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This dish does not freeze well due to the coconut milk separating upon thawing.

How to Serve

A white bowl holds a layered dish starting with a base of cooked brown rice showing a soft, grainy texture in a light tan color. On top, there are medium-sized browned chicken pieces with a slightly crispy, golden surface. These chicken pieces are covered with a creamy sauce that is light beige with visible small chunks of onions and green herbs mixed in. Fresh green leafy herbs are sprinkled on the very top, adding a bright, fresh contrast to the cream and brown colors below. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper absorption of the spices. Frozen chicken may release excess moisture that can affect the sauce consistency.

Is this curry spicy?

The heat level depends on the jalapeño peppers used. Removing the seeds or using fewer peppers will mellow the spice. You can also add more chili powder for extra heat if desired.