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Basil Chicken in Coconut Curry Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 76 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: American, Eclectic, Thai

Description

Basil Chicken in Coconut Curry Sauce is a flavorful and easy-to-make dish that combines tender chicken pieces marinated in aromatic spices with a rich and creamy coconut curry sauce. Infused with fresh basil, garlic, jalapeños, and ginger, this recipe delivers a perfect balance of heat and fragrant herbs, ideal for serving over your choice of rice or grains.

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 and Sauce

  • 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (can substitute for 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

To Serve

  • 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, or preferred grain)

Instructions

  1. Mix Spices: In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric, stirring well to create the spice mixture.
  2. Marinate Chicken: Place the chicken pieces in a large bowl and sprinkle the prepared spice mix evenly over them. Toss to coat thoroughly and let sit for 30 minutes to allow the flavors to develop.
  3. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeños and cook for about 3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Remove this mixture from the skillet and transfer to a medium bowl.
  4. Cook Chicken: Add the remaining tablespoon of olive oil to the skillet. Place half of the marinated chicken pieces in the pan, spreading them out to avoid overcrowding. Cook for several minutes on each side until the chicken is cooked through and lightly browned. Remove the cooked chicken and add to the bowl with the aromatics. Repeat the process with the remaining chicken pieces.
  5. Make Coconut Curry Sauce: Pour the can of coconut milk into the now-empty skillet. Cook over medium-high heat, stirring occasionally until the sauce thickens and begins to bubble gently. Stir in the Worcestershire sauce to enhance the flavor.
  6. Combine and Finish Cooking: Return the cooked chicken and aromatics to the skillet with the coconut curry sauce. Add the chopped basil and fresh ginger. Stir well to combine and cook for another 2 minutes to heat through and allow flavors to meld.
  7. Serve: Spoon cooked brown rice onto plates, top with the basil chicken in coconut curry sauce, and garnish with additional chopped basil if desired. Serve immediately and enjoy!

Notes

  • Adjust the heat by removing jalapeño seeds or using fewer peppers.
  • You can substitute chicken thighs for breasts for a juicier dish.
  • Serve with your choice of rice or other grains such as quinoa or cauliflower rice for a lower-carb option.
  • This dish can be easily doubled to serve more people.
  • Recipe adapted from Simply Recipes.

Find it online: https://recipes.mbeams.com/basil-chicken-in-coconut-curry-sauce-recipe/