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Basil Chicken in Coconut Curry Sauce Recipe

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★★★★★

4.8 from 63 reviews

This Basil Chicken in Coconut Curry Sauce is a flavorful and aromatic dish featuring tender chicken pieces infused with a warm blend of spices and simmered in a creamy coconut curry sauce. Paired perfectly with rice, this recipe offers a delightful balance of heat, sweetness, and fresh basil aroma, making it an easy and satisfying weeknight dinner.

Ingredients

Scale

Spices and Seasonings

  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp ground turmeric

Chicken and Aromatics

  • 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (can substitute thighs)
  • 2 Tbsp olive oil, divided
  • 3/4 cup chopped onion (from 1 medium onion)
  • 5 cloves garlic, minced
  • 2 jalapeño peppers, minced (remove seeds to reduce heat)
  • 1 Tbsp finely chopped fresh ginger
  • 1/3 cup fresh basil leaves, chopped (plus more for topping, if desired)

Sauce and Serving

  • 1 (14 oz) can coconut milk
  • 1 tsp Worcestershire sauce
  • 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, etc.)

Instructions

  1. Mix spices: In a small bowl, combine cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric to create the spice blend.
  2. Season chicken: Place the chicken pieces in a large bowl and sprinkle the spice mixture evenly over them. Let the chicken marinate and sit for 30 minutes to absorb the flavors.
  3. Sauté aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeños, cooking for about 3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Remove this mixture from the skillet and place it in a medium bowl.
  4. Cook chicken: Add the remaining tablespoon of olive oil to the same skillet. Add half of the chicken pieces, spreading them out to avoid overcrowding. Cook each side for a few minutes until the chicken is cooked through and lightly browned. Transfer the cooked chicken to the bowl with the aromatics. Repeat this process with the remaining chicken pieces.
  5. Make the sauce: Pour the coconut milk into the skillet and cook over medium-high heat, stirring occasionally until the sauce thickens and starts to bubble gently. Stir in the Worcestershire sauce for added depth of flavor.
  6. Combine ingredients: Return the chicken and onion-jalapeño mixture back to the skillet. Add the chopped basil leaves and fresh ginger, cooking together for 2 more minutes to meld the flavors and heat through.
  7. Serve: Spoon the basil chicken coconut curry sauce over cooked brown rice or your preferred grain. Garnish with additional fresh basil leaves if desired, and enjoy a warm, flavorful meal.

Notes

  • To reduce heat, remove seeds from jalapeño peppers before mincing.
  • Chicken thighs can be used instead of breasts for a juicier texture.
  • Feel free to substitute brown rice with white rice, quinoa, or cauliflower rice to suit your dietary preferences.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: basil chicken, coconut curry, chicken curry, stovetop curry, easy dinner, coconut milk curry, spicy chicken, healthy chicken curry

Find it online: https://miarosetti.com/basil-chicken-in-coconut-curry-sauce-recipe/