Basil Chicken in Coconut Curry Sauce Recipe
This Basil Chicken in Coconut Curry Sauce is a flavorful and aromatic dish combining tender chicken pieces with a rich, creamy coconut curry infused with a blend of warm spices and fresh basil. Perfectly paired with rice or your favorite grain, it offers a comforting yet vibrant meal that’s easy to prepare on the stovetop.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
Scale
Spice Mix
- 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
Main Ingredients
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- ¾ cup chopped onion (from 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (seeds removed if less heat desired)
- 1 14 oz. can coconut milk
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh basil leaves, chopped (plus extra for topping)
- 1 tablespoon finely chopped fresh ginger
- 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, etc.)
Instructions
- Mix Spices: In a small bowl, combine cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric thoroughly to create the spice mixture.
- Marinate Chicken: Place the chicken pieces in a large bowl and sprinkle the prepared spice mix evenly over the chicken. Toss to coat all pieces and let sit for 30 minutes to absorb the flavors.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeño peppers and cook for about 3 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Remove the aromatic mixture from the skillet and transfer to a medium bowl.
- Cook Chicken (in batches): Add the remaining tablespoon of olive oil to the skillet. Add half of the chicken pieces ensuring they are spread out without overcrowding. Cook for a few minutes on each side until cooked through and lightly browned. Remove the chicken to the bowl with the sautéed aromatics. Repeat cooking the remaining chicken pieces and add them to the bowl as well.
- Prepare Coconut Curry Sauce: Pour the canned coconut milk into the same skillet and cook over medium-high heat, stirring occasionally until the sauce thickens slightly and begins to bubble gently. Stir in Worcestershire sauce to enhance the flavor.
- Combine and Finish Cooking: Return the chicken and aromatics mixture back to the skillet with the coconut curry sauce. Add the chopped basil leaves and fresh ginger. Cook together for 2 more minutes to blend the flavors and heat everything through.
- Serve: Spoon the basil chicken in coconut curry sauce over warm cooked rice or your chosen grain. Garnish with additional fresh basil leaves if desired for an aromatic finish.
Notes
- For less heat, remove jalapeño seeds or substitute with mild peppers.
- You can use chicken thighs instead of breasts for a juicier texture.
- Adjust chili powder quantity based on your preferred spice level.
- This dish pairs well with quinoa, cauliflower rice, or traditional white rice besides brown rice.
- Leftovers store well in the refrigerator for up to 3 days.
Keywords: basil chicken, coconut curry, stovetop curry, easy chicken curry, coconut milk recipe, spicy chicken, aromatic curry, healthy chicken curry
