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Basil Chicken in Coconut Curry Sauce Recipe

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4.3 from 15 reviews

This Basil Chicken in Coconut Curry Sauce recipe offers a fragrant, flavorful dish featuring tender chicken cooked in a rich coconut curry infused with warm spices and fresh basil. Ready in just 30 minutes, it’s a perfect weeknight dinner served over your choice of rice or grains for a comforting and aromatic meal.

Ingredients

Spices

  • 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

Main

  • 1 lb skinless, boneless chicken breasts, cut into 1-inch pieces (can substitute with 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 (14 oz) can coconut milk
  • 1 tsp Worcestershire sauce
  • 1/3 cup fresh basil leaves, chopped (plus more for topping, if desired)
  • 1 Tbsp finely chopped fresh ginger
  • 2–3 cups cooked brown rice (or substitute with white rice, quinoa, or cauliflower rice)

Instructions

  1. Mix spices: Combine the cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric in a small bowl until evenly mixed.
  2. Season chicken: Place the chicken pieces in a large bowl and sprinkle the spice mixture over them. Toss well to coat and let the chicken marinate 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 and cook 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 set aside 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 evenly without overcrowding. Cook each side for a few minutes until the chicken is cooked through and lightly browned. Remove cooked chicken to the bowl with the onion and jalapeño. Repeat this process with the remaining chicken.
  5. Make curry sauce: Pour the coconut milk into the skillet. Cook over medium-high heat, stirring frequently until the sauce thickens and starts to bubble gently. Stir in the Worcestershire sauce to deepen the flavor.
  6. Combine and finish: Return the cooked chicken and sautéed onion/jalapeño mixture to the skillet with the curry sauce. Add the chopped basil and fresh ginger. Cook everything together for 2 more minutes to meld the flavors and heat through.
  7. Serve: Spoon the basil chicken and coconut curry sauce over cooked brown rice (or your grain of choice). Garnish with additional fresh basil if desired and enjoy immediately.

Notes

  • To reduce heat, remove seeds from jalapeños before mincing.
  • Chicken thighs can be used instead of breasts for a juicier dish.
  • This dish pairs well with various grains like white rice, quinoa, or even cauliflower rice for a low-carb option.
  • To make it vegetarian, substitute chicken with tofu or chickpeas and adjust cooking time accordingly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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