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.
I know this because I usually forget to throw it all together until the last minute.
Tips for making this recipe
- 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.
- Don’t be afraid to be generous with your spices. If you do go a little overboard with your seasonings, add a squeeze of lemon juice to neutralize the excess.
- 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.
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.
And even my husband had to concede that this chicken was delicious.
“This was a truly delicious recipe!”
Crissy
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. Like I said, even my husband liked it more than most curries he’s tried.
One thing is for sure, this easy Basil Chicken with Coconut Curry Sauce recipe will be making a repeat appearance at our dinner table very soon.
What should I serve with?
Rice is a must with any curry dish, as far as I’m concerned, but don’t stop there. Middle-eastern style salads, breads, and roasted vegetables are also great with this dish.
Here are some of our favorite things (besides rice) to serve with this chicken curry.
FAQS
How can I lighten up this recipe?
Feel free to use light coconut milk in this recipe. You can also replace the cream with half and half or milk. The sauce won’t be as thick, but the end result will still be delicious!
Can I make this curry more or less spicy?
Of course! Feel free to adjust the amount of jalapeno peppers and other spices to make the dish your own.
What can I substitute for coconut milk?
Almond, soy or oat milk are all good substitutes. You can even use Greek yogurt in place of coconut milk.
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what do I need to make this recipe?
- Chicken – I use chicken breasts, but any part of the chicken works
- Spices: curry powder, salt and pepper, chili powder, basil, ginger
- Olive oil
- Red onion – white or yellow work too, and so do shallots
- Garlic
- Jalapeno – seeded with ribs removed
- Coconut milk – regular or light
- Cream
- Cornstarch
- Rice, for serving
Be sure to save this Basil Chicken with Coconut Curry Sauce recipe to your favorite Pinterest board for later.
Basil Chicken with Coconut Curry Sauce
Ingredients
- 4 boneless skinless 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 4 boneless skinless chicken breast halves into 1-inch pieces. Place in medium bowl.
- Stir together 2 teaspoons curry powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon chili powder. Sprinkle over chicken, tossing to coat evenly.
- Cover and chill for 1 to 2 hours.
- In a large nonstick frying pan, heat 1 tablespoon olive oil over medium-high heat. Cook 1 medium red onion, 1 tablespoon dried basil, 1/4 teaspoon ground ginger, 5 cloves garlicand 1 jalapeno pepper 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 1 14 oz. can coconut milk (regular or light), 1/2 cup cream and 1 tablespoon 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 3-4 cups hot cooked rice.
35 comments
Jenn Kendall
sounds like a delicious dish! thanks for sharing!
Deb Murray
EXCELLENT!! Love the flavors and I will definitely be making it again.
All Things Yummy
Yum, looks delicious.
Christy {The Girl Who Ate Everything}
Looks really yummy! My husband isn’t a curry fan either but I still want to try it!