Basil Chicken in Coconut Curry Sauce Recipe

Introduction

This Basil Chicken in Coconut Curry Sauce is a flavorful and aromatic dish perfect for a comforting weeknight meal. Tender chicken pieces simmer in a rich, creamy coconut curry infused with fresh basil and warming spices. Serve it over rice for a satisfying dinner that’s both easy and impressive.

Ingredients

• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground cardamom
• ½ teaspoon ground black pepper
• ½ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon ground turmeric
• 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (or substitute thighs)
• 2 tablespoons olive oil, divided
• ¾ 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 teaspoon Worcestershire sauce
• ⅓ cup fresh basil leaves, chopped (plus more for topping if desired)
• 1 tablespoon finely chopped fresh ginger
• 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice)

Instructions

1. Step 1: In a small bowl, mix together cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric. Sprinkle the spice mixture over the chicken pieces in a large bowl and let sit for 30 minutes to absorb the flavors.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chopped onion and jalapeño and cook for about 3 minutes. Stir in minced garlic and cook for 1 more minute until fragrant. Remove this mixture from the skillet and set aside in a medium bowl.
3. Step 3: Add the remaining tablespoon of oil to the skillet. Cook half of the spiced chicken pieces without overcrowding, browning them on each side until cooked through. Remove cooked chicken to the bowl with the onion and jalapeño mix. Repeat with remaining chicken pieces.
4. Step 4: Pour the coconut milk into the skillet and cook over medium-high heat, stirring frequently until the sauce thickens and begins to bubble.
5. Step 5: Stir in Worcestershire sauce. Return the chicken and onion mixture to the skillet. Add chopped basil and fresh ginger, cooking for another 2 minutes to blend flavors.
6. Step 6: Serve the basil chicken curry hot over cooked rice and spoon extra sauce on top. Garnish with additional fresh basil if desired.

Tips & Variations

• For a milder dish, remove the seeds from jalapeños before cooking to reduce the heat.
• Substitute chicken thighs for a juicier and more flavorful option.
• Add vegetables like bell peppers or spinach towards the end of cooking for extra color and nutrition.
• Try serving this curry with quinoa or cauliflower rice for a low-carb alternative.

Storage

Store leftover basil chicken curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of coconut milk or water when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, it tastes great reheated. Prepare the curry and refrigerate for up to 3 days, making it a convenient option for meal prep.

Can I use dried basil instead of fresh?

Fresh basil offers the best flavor and aroma in this recipe. If you only have dried basil, use about one-third the amount and add it earlier during cooking to allow it to infuse.

Basil Chicken in Coconut Curry Sauce Recipe

Print Recipe

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4.8 from 68 reviews

A flavorful and aromatic Basil Chicken in Coconut Curry Sauce recipe that combines warm spices with creamy coconut milk, fresh basil, and tender chicken pieces. Perfectly paired with rice, this easy-to-make dish brings a comforting, mildly spicy curry with a fresh herbal twist to your dinner table.

• Author: Cleo
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Fusion, Southeast Asian Inspired

Ingredients

Scale 1x2x3x

Spice Mix

• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground cardamom
• ½ teaspoon ground black pepper
• ½ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon ground turmeric

Chicken & Sauce

• 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (substitute thighs if preferred)
• 2 tablespoons olive oil, divided
• ¾ cup chopped onion (from 1 medium onion)
• 5 cloves garlic, minced
• 2 jalapeño peppers, minced (seeds removed to reduce heat if desired)
• 1 14 oz. can coconut milk
• 1 teaspoon Worcestershire sauce
• ⅓ cup fresh basil leaves, chopped (plus more for topping, if desired)
• 1 tablespoon finely chopped fresh ginger

To Serve

• 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, etc.)

Instructions

1. Prepare the Spice Mix: In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric. Mix thoroughly to create an even spice blend.
2. Marinate the Chicken: Place the chicken pieces in a large bowl and sprinkle the spice mixture evenly over them. Stir to coat all pieces well. Let the chicken sit for 30 minutes to absorb the spices.
3. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chopped onion and minced jalapeño peppers. Cook for about 3 minutes until softened. Add minced garlic and cook for another minute until fragrant. Remove this vegetable mixture from the skillet and set aside in a medium bowl.
4. Cook the Chicken: Add the remaining 1 tablespoon of olive oil to the same skillet. Working in batches to avoid overcrowding, add half of the chicken pieces in a single layer. Cook each side for a few minutes until lightly browned and cooked through. Remove cooked chicken from skillet and transfer to the bowl with sautéed vegetables. Repeat with the remaining chicken pieces.
5. Make the Coconut Curry Sauce: Pour the coconut milk into the skillet and cook over medium-high heat. Stir frequently until the sauce thickens and starts to bubble gently. Stir in the Worcestershire sauce to enrich the flavor.
6. Combine and Simmer: Return the cooked chicken and vegetable mixture to the skillet. Add chopped fresh basil and ginger. Stir well and cook everything together for an additional 2 minutes to meld the flavors and heat through.
7. Serve: Spoon the basil chicken coconut curry over cooked rice or your preferred grain. Drizzle extra coconut curry sauce on top and garnish with additional fresh basil leaves if desired. Enjoy warm.

Notes

• You can substitute chicken thighs for breasts for a juicier texture.
• Remove jalapeño seeds to reduce spiciness if preferred.
• Use any rice variant or grains such as quinoa or cauliflower rice to suit dietary needs.
• For a vegan version, substitute chicken with tofu or chickpeas and use vegan Worcestershire sauce.
• Allowing chicken to marinate for the full 30 minutes enhances flavor absorption.
• The sauce thickens nicely when cooked over medium-high heat but avoid boiling vigorously to prevent splitting.

Keywords: basil chicken, coconut curry, chicken curry, stovetop curry, easy dinner, coconut milk recipe, spicy chicken curry