Basil Chicken in Coconut Curry Sauce Recipe
A flavorful Basil Chicken in Coconut Curry Sauce recipe featuring tender chicken pieces simmered in a rich, aromatic coconut curry sauce with garlic, ginger, jalapeno peppers, and dried basil. This comforting dish is perfect for serving over hot cooked rice and offers a delightful blend of spice and creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 teaspoons curry powder
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
Sauce and Cooking Ingredients
- 1 tablespoon olive oil
- 1/2 cup red onion, finely diced
- 1 tablespoon dried basil
- 5 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger
- 1-2 medium jalapeno peppers, seeded and finely chopped (leave seeds in for more heat)
- 14-ounce can light or regular coconut milk
- 1 tablespoon cornstarch
- Hot cooked rice, for serving
Instructions
- Marinate the Chicken: Cut chicken into 1-inch pieces and place in a medium bowl. Stir together curry powder, 1/2 teaspoon salt, pepper, and chili powder. Sprinkle the spice mixture over the chicken and toss to coat evenly. Cover and refrigerate for 1 to 2 hours to allow flavors to develop.
- Cook Aromatics: Heat olive oil in a large nonstick frying pan over medium heat. Add the finely diced red onion, dried basil, minced garlic, grated fresh ginger, and chopped jalapeno peppers. Cook, stirring frequently, for 3 to 4 minutes until the onion and peppers begin to soften and release their flavors.
- Cook the Chicken: Add the marinated chicken pieces to the pan along with the remaining 1/2 teaspoon salt. Cook over medium heat for 5 to 6 minutes, flipping the chicken occasionally to ensure even cooking, until the chicken is fully cooked through and no longer pink in the center.
- Prepare and Thicken the Sauce: In a small bowl or measuring cup, whisk together the coconut milk and cornstarch until fully combined and smooth. Pour this mixture into the skillet with the chicken. Stir continuously over medium heat and bring to a simmer. Continue whisking for 5 to 6 minutes until the sauce thickens to a creamy consistency.
- Serve: Spoon the basil chicken and coconut curry sauce over hot cooked rice. Serve immediately for best flavor and texture.
Notes
- For more heat, keep the jalapeno seeds when chopping.
- If fresh basil is available, use 1 tablespoon dried basil or substitute with 3 tablespoons fresh chopped basil.
- Light or regular coconut milk can be used depending on preference; regular coconut milk will yield a richer sauce.
- Marinating the chicken for 1-2 hours enhances the flavor, but if short on time, even 30 minutes will improve seasoning.
- Serve with steamed rice or jasmine rice for a complete meal.