Description
This Basil Chicken in Coconut Curry Sauce recipe features tender chicken pieces simmered in a fragrant and creamy coconut curry sauce infused with warm spices and fresh basil. Served over your choice of rice or grain, it’s a delicious and comforting dish with a subtle spicy kick from jalapeños and a harmonious blend of exotic flavors that make for a perfect weeknight dinner.
Ingredients
Scale
Spices
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp ground turmeric
Main Ingredients
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (can substitute thighs)
- 2 Tbsp olive oil, divided
- 3/4 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 tsp Worcestershire sauce
- 1/3 cup fresh basil leaves, chopped (plus more for topping if desired)
- 1 Tbsp finely chopped fresh ginger
To Serve
- 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, or preferred grain)
Instructions
- Mix Spices: Combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric in a small bowl.
- Marinate Chicken: Place the chicken pieces in a large bowl, sprinkle the mixed spices over them, and let them sit for 30 minutes to absorb the flavors.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chopped onion and jalapeño peppers, cooking for about 3 minutes until softened. Add minced garlic and cook for another minute until fragrant. Remove the mixture from the skillet and transfer it to a medium bowl.
- Cook Chicken: Add the remaining 1 tablespoon of olive oil to the skillet. Add half of the chicken pieces ensuring they’re spaced out and not overcrowded. Cook each side for a few minutes until lightly browned and cooked through. Remove cooked chicken and add to the bowl with the onion and jalapeño mixture. Repeat with the remaining chicken pieces.
- Prepare Coconut Curry Sauce: Pour the coconut milk into the same skillet. Cook over medium-high heat, stirring occasionally, until the sauce thickens and begins to bubble. Stir in the Worcestershire sauce.
- Combine and Simmer: Return the cooked chicken and onion/jalapeño mixture to the skillet. Add chopped fresh basil and ginger, and cook everything together for an additional 2 minutes to meld the flavors.
- Serve: Spoon the basil chicken and coconut curry sauce over cooked brown rice or your preferred grain. Garnish with additional fresh basil leaves if desired for extra aroma and freshness.
Notes
- To reduce the dish’s heat, remove seeds from jalapeño peppers before chopping.
- You can use chicken thighs instead of breasts for a richer flavor and juicier texture.
- This dish can be served with white rice, quinoa, or even cauliflower rice for a low-carb option.
- For a vegetarian version, substitute chicken with firm tofu or chickpeas (note that the spice marination and cooking times will vary).
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian-inspired)
Keywords: basil chicken, coconut curry, stovetop chicken curry, easy curry recipe, Southeast Asian flavors, coconut milk chicken, gentle spicy chicken dish
