Description
Basil Chicken in Coconut Curry Sauce is a flavorful and aromatic dish featuring tender chicken pieces simmered in a rich coconut milk and curry sauce infused with basil, garlic, jalapeno peppers, and spices. Served over hot cooked rice, this quick and easy meal offers a perfect balance of creamy, spicy, and herbal notes, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 3 skinless boneless chicken breast halves, cut into 1-inch pieces
- 2 teaspoons curry powder (adjust to taste)
- 1 teaspoon salt, divided
- ½ teaspoon pepper
- ¼ teaspoon chili powder (adjust to taste)
Sauce and Vegetables
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped
- 1 tablespoon olive oil
- 1 (14-ounce) can light coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon dried basil
- 1 teaspoon grated fresh ginger
To Serve
- 3 cups hot cooked rice
Instructions
- Marinate the Chicken: Cut the chicken breast halves into 1-inch pieces and place them in a medium bowl. In a small bowl, mix the curry powder, ½ teaspoon salt, pepper, and chili powder. Sprinkle this spice mixture evenly over the chicken, tossing to coat all pieces thoroughly. Cover the bowl and refrigerate for 1 to 2 hours to allow the flavors to meld.
- Sauté the Vegetables and Chicken: Heat olive oil in a large nonstick frying pan over medium-high heat. Add the chopped onion, dried basil, minced garlic, and finely chopped jalapeno peppers to the pan. Stir and cook for 3 to 4 minutes, until the onion becomes translucent and fragrant. Add the marinated chicken pieces to the pan, and cook for 5 to 6 minutes until the chicken is no longer pink in the center.
- Prepare the Coconut Curry Sauce: In a small bowl, whisk together the light coconut milk and cornstarch until smooth and combined with no lumps. Slowly pour this mixture into the frying pan with the chicken, stirring vigorously to incorporate the sauce evenly. Cook while stirring until the sauce thickens slightly and begins to bubble. Stir in the grated fresh ginger, and cook for an additional minute to combine the flavors well.
- Serve: Spoon the basil chicken coconut curry over hot cooked rice and serve immediately for a warm, comforting meal.
Notes
- Seeding the jalapeno peppers removes most of the heat while retaining flavor; adjust the amount of chili powder and jalapenos according to your spice preference.
- For a stronger basil flavor, consider using fresh basil instead of dried, adding it at the end of cooking.
- You can substitute chicken thighs for the breasts if you prefer a juicier texture.
- This dish pairs well with steamed vegetables or a crisp green salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
