Basil Chicken in Coconut Curry Sauce Recipe
A flavorful and aromatic Basil Chicken in Coconut Curry Sauce combining tender chicken, warm spices, fresh basil, and creamy coconut milk, served over your choice of rice or grain for a comforting, easy-to-make meal.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Curry, Asian Fusion
Ingredients
Scale
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
Chicken & Vegetables
- 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)
Other Ingredients
- 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)
Instructions
- Prepare Spice Mix: In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric thoroughly.
- Marinate Chicken: Place the chicken pieces in a large bowl and sprinkle the spice mixture evenly over them. Let the chicken 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, cooking for about 3 minutes until softened. Add minced garlic and cook another minute until fragrant. Remove this mixture from the skillet and set aside in a medium bowl.
- Cook Chicken: Add the remaining tablespoon of olive oil to the skillet. Working in batches to avoid overcrowding, add half the chicken pieces and cook for several minutes on each side until the chicken is cooked through and lightly browned. Remove the cooked chicken to the bowl with onion and jalapeños. Repeat with the remaining chicken pieces.
- Prepare Curry Sauce: Pour the coconut milk into the same skillet and cook over medium-high heat, stirring occasionally until the sauce thickens and begins to bubble. Stir in Worcestershire sauce to enhance depth of flavor.
- Combine and Simmer: Return the cooked chicken and onion/jalapeño mixture to the skillet. Add the chopped basil and fresh ginger. Stir well and cook for an additional 2 minutes to meld flavors.
- Serve: Spoon the basil chicken and coconut curry sauce over cooked brown rice or your preferred grain. Garnish with additional fresh basil leaves if desired and serve hot.
Notes
- For less heat, remove seeds from jalapeño peppers before mincing.
- Chicken thighs can be substituted for breasts for a juicier texture.
- Use your choice of cooked rice or alternative grains like quinoa or cauliflower rice to suit dietary preferences.
- Worcestershire sauce adds umami but can be omitted or substituted with soy sauce for a different flavor.
- Make sure not to overcrowd the skillet when cooking chicken to ensure proper browning.
Keywords: Basil chicken, coconut curry, curry chicken recipe, easy curry, stovetop chicken curry, coconut milk chicken, spicy chicken curry
