Introduction

This Basil Chicken in Coconut Curry Sauce is a fragrant and flavorful dish that combines warm spices with creamy coconut milk. It’s a comforting meal that’s simple to prepare and perfect for a weeknight dinner.

Basil Chicken in Coconut Curry Sauce Recipe - Recipe Image

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 (you can substitute for 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 all the spices from cumin to turmeric.
Step 2: Place the chicken pieces in a large bowl and sprinkle the spice mixture over them. Let sit for 30 minutes to absorb the flavors.
Step 3: Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the chopped onion and jalapeño, cooking 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 1 Tbsp of oil to the skillet. Add half of the chicken pieces, spreading them out to avoid overcrowding. Cook for a few minutes on each side until cooked through and lightly browned. Remove the 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. Stir in the Worcestershire sauce.
Step 6: Add the cooked chicken and onion/jalapeño mixture back into the skillet. Stir in the chopped basil and fresh ginger. Cook for 2 more minutes to combine the flavors.
Step 7: Serve the basil chicken over cooked rice. Spoon extra coconut curry sauce over the top and garnish with additional basil if desired.

Tips & Variations

To reduce the heat, remove the seeds from jalapeños before mincing.
Use chicken thighs instead of breasts for a juicier texture.
Try substituting coconut milk with light coconut milk for a lower-fat option.
Add vegetables like bell peppers or spinach for extra color and nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the coconut milk. This dish also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and the best texture.

Is this dish spicy?

The jalapeños add a mild to medium heat, but you can remove the seeds to make it milder or add less chili powder for less spice.

Basil Chicken in Coconut Curry Sauce Recipe

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★★★★★

4.7 from 117 reviews

This Basil Chicken in Coconut Curry Sauce is a flavorful dish combining tender chicken pieces with a rich and aromatic coconut milk-based curry infused with warm spices and fresh basil. Perfectly balanced with a hint of heat from jalapeños and a subtle sweetness from coconut milk, this dish is served over your choice of rice or grain for a comforting and satisfying meal.

Author: Tara
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Asian Fusion

Ingredients

Scale

Spice Mix

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 & Base

1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (can 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 if desired)
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

To Serve

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 a uniform spice blend.
Marinate Chicken: Place the cut chicken pieces in a large bowl and sprinkle the prepared spice mixture evenly over them. Toss to coat well and let sit for 30 minutes to absorb flavors.
Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chopped onion and minced jalapeños and cook for about 3 minutes until softened. Add garlic and sauté for 1 more minute until fragrant. Remove this mixture from the skillet and place it in a medium-sized bowl.
Cook Chicken: Add the remaining 1 tablespoon of olive oil to the same skillet. Add half the chicken pieces in a single layer, avoiding overcrowding. Cook for several minutes on each side until cooked through and lightly browned. Remove cooked chicken to the bowl with the aromatics. Repeat with the remaining chicken pieces and add them to the bowl as well.
Make Coconut Curry Sauce: Pour the coconut milk into the skillet used for cooking chicken. Cook over medium-high heat, stirring frequently until the sauce thickens and begins to bubble gently. Stir in Worcestershire sauce to enhance the flavor.
Combine and Finish: Return the chicken and onion-jalapeño mixture to the skillet with the coconut curry sauce. Add chopped fresh basil and minced ginger. Cook everything together for an additional 2 minutes to meld flavors.
Serve: Serve the basil chicken in coconut curry sauce over your choice of cooked rice or grain. Spoon extra sauce over the top and garnish with additional fresh basil if desired.

Notes

To reduce heat, remove seeds from jalapeños before mincing.
Chicken thighs can be used instead of breasts for a juicier texture.
Feel free to use alternative grains like quinoa or cauliflower rice for a low-carb option.
Adjust chili powder and jalapeño quantity to control spiciness.
Worcestershire sauce adds depth, but can be omitted for a vegetarian adaptation (swap chicken for tofu or vegetables).

Keywords: Basil Chicken, Coconut Curry, Chicken Curry, Spicy Chicken, Coconut Milk Curry, Weeknight Dinner, Asian Inspired