Basil Chicken in Coconut Curry Sauce Recipe
This coconut curry chicken is a flavorful dish with tender chicken, aromatic spices, and a creamy coconut sauce. Jalapeños add a hint of heat, while basil, garlic, and ginger enhance the depth of flavor. Serve over hot rice for a comforting and satisfying meal.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 2 teaspoons curry powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili powder
- 1 tablespoon olive oil
- ½ cup finely diced red onion
- 1 tablespoon dried basil
- 5 cloves minced garlic
- 1 teaspoon grated fresh ginger
- 1-2 medium jalapeños finely chopped (adjust heat by keeping or removing seeds)
- 14- ounce can coconut milk light or regular
- 1 tablespoon cornstarch
- Hot cooked rice for serving
Instructions
- Cut the chicken into 1-inch pieces and place them in a medium bowl. In a small bowl, mix the curry powder, ½ teaspoon salt, pepper, and chili powder. Sprinkle the seasoning over the chicken, toss to coat evenly, cover, and refrigerate for 1-2 hours.
- Heat oil in a large nonstick pan over medium heat. Add the onion, basil, garlic, ginger, and jalapeños, stirring frequently for 3-4 minutes until softened.
- Add the chicken and the remaining ½ teaspoon salt, cooking for 5-6 minutes, flipping occasionally, until fully cooked.
- In a separate bowl, whisk together the coconut milk and cornstarch until smooth. Pour into the skillet and stir over medium heat until the sauce simmers and thickens, about 5-6 minutes. Serve hot over cooked rice.
Notes
- Choose a high-quality curry powder, as its flavor dominates the dish.
- Penzey’s Sweet Curry Powder is a great option for a balanced taste.
- The type and brand of curry powder significantly impact the final flavor.
- Use a curry blend that matches your personal taste preference.