Description
This Basil Chicken with Coconut Curry Sauce is a creamy, comforting dish full of warm spices, fresh basil, and tender chicken. Serve it over rice for the perfect easy dinner that tastes like a restaurant-style curry made right at home!
Ingredients
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4 boneless skinless chicken breast halves, cut into 1-inch pieces
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2 tsp curry powder
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1 tsp salt, divided
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1/2 tsp black pepper
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1/4 tsp chili powder
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1 tbsp olive oil
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1 medium red onion, chopped
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5 cloves garlic, minced
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1 jalapeño pepper, seeded and finely chopped
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1 tbsp dried basil
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1/4 tsp ground ginger
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1 (14 oz) can coconut milk (regular or light)
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1/2 cup cream
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1 tbsp cornstarch
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3–4 cups hot cooked rice (for serving)
Instructions
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In a medium bowl, toss chicken pieces with curry powder, 1/2 tsp salt, pepper, and chili powder until evenly coated. Cover and chill for 1–2 hours (or at least 30 minutes if you’re short on time).
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In a large nonstick skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, basil, and ground ginger. Cook until onion is soft and translucent.
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Add chicken to the skillet with remaining 1/2 tsp salt. Cook for 5–6 minutes, or until chicken is no longer pink.
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In a bowl, whisk together coconut milk, cream, and cornstarch. Pour the mixture into the skillet.
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Stir continuously until sauce thickens and becomes bubbly, then reduce heat and simmer for another 5–10 minutes.
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Serve hot over rice, garnished with extra fresh basil if desired.
Notes
Light coconut milk works great if you want a slightly lighter dish.
You can use chicken thighs for a juicier texture.
For a mild version, skip the jalapeño or swap it with green bell pepper.
Leftovers store well in the fridge for up to 3 days and taste even better the next day!
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 105 mg