Basil Chicken in Coconut Curry Sauce Recipe
This Basil Chicken in Coconut Curry Sauce is a flavorful and aromatic dish featuring tender chicken pieces cooked in a rich, creamy coconut curry infused with warm spices and fresh basil. Perfectly paired with rice or your favorite grain, this recipe offers a delightful blend of heat from jalapeños balanced by the sweetness of coconut milk and the freshness of basil.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (inspired by Indian and Southeast Asian flavors)
Ingredients
Spices
- 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 Aromatics
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (can substitute 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 if desired)
- 1 tablespoon finely chopped fresh ginger
- ⅓ cup fresh basil leaves, chopped (plus more for topping, if desired)
Sauce and Serving
- 1 (14 oz) can coconut milk
- 1 teaspoon Worcestershire sauce
- 2-3 cups cooked brown rice (can substitute with white rice, quinoa, or cauliflower rice)
Instructions
- Prepare the spice mix: In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric thoroughly to create the spice blend.
- Marinate the chicken: Place the cut chicken pieces in a large bowl and sprinkle the prepared spice mixture evenly over them. Let the chicken marinate for 30 minutes to absorb the flavors.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeño peppers 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.
- Cook the chicken: Add the remaining tablespoon of olive oil to the same skillet. Add half of the marinated chicken pieces, spreading them to avoid overcrowding. Cook each side for several minutes until the chicken is cooked through and lightly browned. Remove the cooked chicken and transfer to the bowl with the onion and jalapeño mixture. Repeat this process with the remaining chicken pieces and add them to the bowl as well.
- Make the coconut curry sauce: Pour the coconut milk into the now-empty skillet and cook over medium-high heat, stirring occasionally. Allow the sauce to thicken and bubble slightly. Stir in the Worcestershire sauce to enhance the flavor.
- Combine and finish cooking: Return the chicken and the onion/jalapeño mixture to the skillet. Add the chopped fresh basil leaves and finely chopped ginger. Cook everything together for 2 more minutes to meld the flavors and heat through.
- Serve: Spoon the basil chicken in coconut curry sauce over cooked brown rice or your preferred grain. Garnish with additional fresh basil if desired, and serve hot.
Notes
- To reduce the dish's spiciness, remove seeds from jalapeños before mincing.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Feel free to swap out brown rice with quinoa, white rice, or cauliflower rice to suit dietary preferences.
- For a vegetarian version, substitute chicken with firm tofu or chickpeas and adjust cooking times accordingly.
