Basil Chicken in Coconut Curry Sauce Recipe
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.
- 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
