Basil Chicken in Coconut Curry Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
