Basil Chicken with Coconut Curry Sauce Recipe
Basil Chicken with Coconut Curry Sauce is a flavorful and creamy dish featuring tender chicken pieces cooked in a fragrant coconut milk curry sauce infused with basil, garlic, and spices. This quick stovetop recipe pairs perfectly with hot cooked rice for a comforting and aromatic meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breast halves
- 2 teaspoons curry powder
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
Sauce and Vegetables
- 1 tablespoon olive oil
- 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 the Chicken: Cut the chicken breasts into 1-inch pieces and place them in a medium bowl. Mix together the curry powder, 1/2 teaspoon salt, pepper, and chili powder, then sprinkle this spice blend over the chicken pieces, tossing to coat evenly. Cover the bowl and chill the chicken for 1 to 2 hours to allow the flavors to infuse.
- Sauté Aromatics: Heat the olive oil in a large nonstick frying pan over medium-high heat. Add the chopped red onion, dried basil, ground ginger, minced garlic, and chopped jalapeno pepper. Cook, stirring often, until the onion becomes translucent and the mixture is fragrant.
- Cook Chicken: Add the marinated chicken pieces and the remaining 1/2 teaspoon salt to the pan. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is no longer pink inside and is cooked through.
- Prepare Coconut Curry Sauce: In a separate bowl, combine the coconut milk, cream, and cornstarch. Whisk well until the cornstarch is fully incorporated and the mixture is smooth to ensure no lumps.
- Combine and Simmer: Carefully pour the coconut mixture into the skillet with the chicken and aromatics, whisking vigorously as you add it. Cook and stir the mixture until it thickens slightly and becomes bubbly. Reduce the heat and let it simmer gently for an additional 5 to 10 minutes to develop the flavors.
- Serve: Serve the luscious basil chicken coconut curry hot over 3 to 4 cups of freshly cooked rice for a complete and satisfying meal.
Notes
- Marinating the chicken for at least 1 hour enhances the depth of flavor but can be done up to 2 hours for best results.
- You can adjust the heat level by using more or less jalapeno pepper or chili powder according to your preference.
- For a lighter version, use light coconut milk and reduce or omit the cream.
- If you prefer a thicker sauce, increase the cornstarch to 1.5 tablespoons but mix with cold liquid before adding to avoid lumps.
- Serve with steamed vegetables or a fresh salad for a balanced meal.
