Name: Basil Chicken in Coconut Curry Sauce Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Curry
Ingredients: 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; 1 lb skinless, boneless chicken breasts, cut into 1-inch pieces (substitute thighs if desired); 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 extra for topping); 2 Tbsp olive oil, divided; 1 14 oz can coconut milk; 1 tsp Worcestershire sauce; 2-3 cups cooked brown rice (or white rice, quinoa, cauliflower rice)

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Introduction

This Basil Chicken in Coconut Curry Sauce is a fragrant and flavorful dish that combines warm spices with creamy coconut milk and fresh basil. It’s a comforting meal perfect for weeknight dinners or when you want a touch of exotic flavor at home.

The image shows a close-up of a black pan containing a creamy dish with several layers. The bottom layer is a thick, light beige creamy sauce with small bits of onion visible throughout. Large pieces of browned meat are scattered evenly across the sauce, with each piece having a slightly crispy texture and a deeper brown color around the edges. Bright green spinach leaves are mixed within the dish, adding vibrant spots of color on top of the creamy sauce and meat. The pan rests on a white marbled surface, enhancing the contrast of colors in the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (or 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 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 white rice, quinoa, cauliflower rice, etc.)

Instructions

Step 1: In a small bowl, mix together the cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric.
Step 2: Place the chicken pieces in a large bowl and sprinkle the spice mixture over them. Toss to coat and let sit for 30 minutes to absorb the flavors.
Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and jalapeño peppers and cook for about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Remove this mixture from the skillet and set aside in a medium bowl.
Step 4: Add the remaining tablespoon of olive oil to the skillet. Add half of the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for several minutes on each side until cooked through and lightly browned. Transfer the cooked chicken to the bowl with the onion and jalapeño mixture. Repeat with the remaining chicken pieces.
Step 5: 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.
Step 6: Return the chicken and onion mixture to the skillet. Add the chopped basil and fresh ginger. Cook for 2 more minutes to blend the flavors and heat everything through.
Step 7: Serve the basil chicken over cooked rice. Spoon additional coconut curry sauce on top and garnish with extra basil leaves if desired.

Tips & Variations

Substitute chicken thighs for a juicier, more flavorful result.
Remove jalapeño seeds to reduce heat or add more peppers for extra spice.
Try using different cooked grains like quinoa or cauliflower rice for a low-carb option.
For a richer sauce, simmer the coconut milk a bit longer to thicken further.

Storage

Store leftover basil chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

A white plate filled with a base layer of white rice with a light brown sauce mixed in, topped with pieces of browned chicken covered in a creamy beige sauce that has visible small chunks of onion and herbs. Fresh green chopped herbs are sprinkled on top, adding a bright color contrast. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat in this recipe?

Yes, you can substitute chicken breasts with thighs, turkey, or even shrimp. Adjust cooking times accordingly to ensure the protein is cooked through.

Is this dish spicy?

It has a mild to moderate heat from the jalapeño peppers and chili powder. You can reduce the spice by removing jalapeño seeds or omit the chili powder if desired.