Basil Chicken in Coconut Curry Sauce Recipe
This Basil Chicken in Coconut Curry Sauce is a flavorful, aromatic dish featuring tender chicken breast pieces cooked in a rich and creamy coconut milk-based curry infused with warming spices and fresh basil. Perfectly paired with brown rice or your favorite grain, this recipe offers a delightful blend of spice, herb, and coconut creaminess for a hearty and satisfying meal.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Spices
- 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
Chicken and Aromatics
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (can substitute thighs)
- 2 tablespoons olive oil, divided
- ¾ cup chopped onion (from 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (seeds removed to reduce heat if desired)
- 1 tablespoon finely chopped fresh ginger
Sauce and Garnish
- 1 (14 oz.) can coconut milk
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh basil leaves, chopped (plus more for topping if desired)
Serving
- 2-3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, or preferred grain)
Instructions
- Prepare Spice Mix: In a small bowl, combine cumin, cinnamon, ground cloves, ground cardamom, ground black pepper, chili powder, salt, and ground turmeric. Mix thoroughly to create the spice blend.
- Marinate Chicken: Place the chicken pieces in a large bowl and sprinkle the prepared spice mixture evenly over them. Toss to coat well and let it 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. Cook for about 3 minutes until the onion softens slightly, then add the minced garlic and cook for an additional minute until fragrant. Remove the mixture from the skillet and transfer it to a medium bowl.
- Cook Chicken: Add the remaining tablespoon of olive oil to the skillet. Spread half of the chicken pieces out in the pan without overcrowding. Cook each side for several minutes until the chicken is cooked through and lightly browned. Remove cooked chicken to the bowl with the onion and jalapeño mixture. Repeat with the remaining chicken pieces and add them to the bowl as well.
- Make Coconut Curry Sauce: Pour the coconut milk into the same skillet. Cook over medium-high heat, stirring occasionally, until the sauce thickens slightly and begins to bubble. Stir in the Worcestershire sauce to deepen the flavor.
- Combine and Simmer: Return the cooked chicken and onion/jalapeño mixture to the skillet. Add chopped fresh basil leaves and chopped ginger. Cook everything together for 2 more minutes, allowing the flavors to meld and the basil to release its aroma.
- Serve: Spoon cooked brown rice onto plates and top with the basil chicken in coconut curry sauce. Add extra coconut curry sauce on top if desired and garnish with additional fresh basil leaves for a fresh finish.
Notes
- To reduce heat, remove jalapeño seeds before mincing.
- You can substitute chicken thighs for breasts for a juicier result.
- Use white rice, quinoa, or cauliflower rice as alternative serving options.
- Letting the chicken marinate in spices for 30 minutes enhances the depth of flavor.
- Worcestershire sauce adds a subtle umami note; omit if following a strict halal or vegan diet.
