BASIL CHICKEN WITH COCONUT CURRY SAUCE — Tender chunks of chicken are simmered in a coconut milk based sauce with plenty of basil and Indian spices.
Coconut milk based curries are one of my absolute favorites, and this Basil Chicken with Coconut Curry Sauce is no exception.
The slightly spicy, creamy sauce is a perfect compliment to the chicken in this dish. This would also be wonderful with the addition potatoes or other vegetables, or with shrimp instead of chicken.
This is DELICIOUS! I’ve made it several times now and we love it! Thank you. ~ Sahm
Despite the lengthy looking ingredient list, this chicken curry comes together easily. Just make sure you leave enough time to marinate the chicken.
The longer, the better, of course, but even if you forget and throw it all together at the last minute, it will still be delicious.
My husband is not a big curry fan, but my kids devoured this, and to my surprise, they all asked for seconds. There’s nothing I love more than a meal my kids eat without complaint.
I recommend serving this over some hot cooked rice. I also like to throw in a handful of freshly chopped basil just before serving if I have some handy.
If you’ve never tried curry before, this recipe is a great place to start, since the flavors are pretty mild. Even my husband liked it more than most curries he’s tried.
One thing is for sure, this easy chicken curry recipe will be making a repeat appearance at our dinner table very soon.
Be sure to save this Basil Chicken with Coconut Curry Sauce recipe to your favorite Pinterest board for later.
Tips for Making Great Curry
Take your time: Good curry doesn’t have to take hours but you do want to allow ingredients such as onions to cook properly for the most flavor.
Seasoning: Don’t be afraid to be generous with your spices. Add a little sugar to tomato based curries to take away the acidity. A pinch of salt can also balance the dish.
If you do go a little overboard with your seasonings, add a squeeze of lemon juice to neutralize the excess.
Garnish: Serve toppings with your curry, like peanuts, golden raisins, green onions, chopped cilantro, coconut or toasted sesame seeds. They can add even more depth of flavor to your curry dish.
Here’s what you’ll need to make Basil Chicken with Coconut Curry Sauce
- Chicken
- Spices: curry powder, salt and pepper, chili powder, basil, ginger
- Olive oil
- Produce: red onion, garlic, jalapeno
- Coconut milk
- Cream
- Cornstarch
- Rice, for serving
Basil Chicken with Coconut Curry Sauce
Tender chunks of chicken are simmered in a coconut milk based sauce with plenty of basil and Indian spices.
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon dried basil
- 1/4 teaspoon ground ginger
- 1 (14 oz.) can coconut milk (regular or light)
- 1/2 cup cream
- 1 tablespoon cornstarch
- 3-4 cups hot cooked rice
Instructions
- Cut chicken into 1-inch pieces. Place in medium bowl.
- Stir together curry powder, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly.
- Cover and chill for 1 to 2 hours.
- In a large nonstick frying pan, heat oil over medium-high heat. Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent.
- Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.
- Combine coconut milk, cream and cornstarch and whisk well to combine.
- Carefully add to skillet, whisking vigorously.
- Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 725Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 90mgSodium: 430mgCarbohydrates: 95gFiber: 2gSugar: 2gProtein: 35g
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Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.
Christy {The Girl Who Ate Everything}
Looks really yummy! My husband isn’t a curry fan either but I still want to try it!
All Things Yummy
Yum, looks delicious.
Jenn Kendall
sounds like a delicious dish! thanks for sharing!
Deb Murray
EXCELLENT!! Love the flavors and I will definitely be making it again.
MegSmith @ Cooking.In.College
Mmmm…I love coconut milk. This looks amazingly creamy and delicious.
Julie
Can left overs be frozen x
Jaymi
i love coconut curries!! i’m pinning this for sure! 🙂
Dave Murphy
Looks great! We love curries.
sahm2girls
This is DELICIOUS! I’ve made it several times now and we love it! Thank you.
Brooke
Just bought all the ingredients to make this for the family tomorrow! So excited, I love coconut based curries. Question though, on the last step do you simmer for an additional 5 – 10 minutes after it has already thickened up? Thanks! I love your recepies!
Christine
I just want to say thanks for creating such a delicious dish. I didn’t have the time to marinate my chicken, but I seasoned it while I cooked it. While the sauce was thickening I added the cubed curry instead of the powder as I perfer them more. So again thank you!
Danelle
Thank you so much!
Kanchan
What curry powder do you use? Thanks! 🙂
Rob
What curry powder do you use??? I live in Australia so maybe different brands here
Danelle
I’m not loyal to any certain brand….I would use whatever is available and affordable.
Reni
Instead of using the crab, do you think I can just put more coconut milk in there?
I’m lactose intolerant 🙂
Thank you,
Reni
Hales
Try using oat milk! Chobani’s plain Oatmilk is thick enough to sub for cream. I’ve never had an issues using it for cooking.
Candace
What would you recommend instead of cream to make this dairy free?
Hales
Try using oat milk! Chobani’s plain Oatmilk is thick enough to sub for cream. I’ve never had an issues using it for cooking.
Aliana
How is the total time 30 minutes if you have to “Cover and chill for 1 to 2 hours.”?
Megan
I’m allergic to ginger. Do you recommend just not using it or a substitution?
Danelle
There’s not a great substitute for ginger. I would just leave it out and maybe add a little extra of some other spices.
Ken Black
We enjoyed this dish last night. I added a little more salt and pepper. Next time I’ll add some lime leaves we bought for another recipe for a little more flavor.
Elyse Gomez
Is Carb content correct?
Crissy
This was a truly delicious recipe!
Sheila
Really good recipe. We are used to eating Asian food and this was easy and tasty. We used dried basil but also used fresh basil on top and brown rice.