Introduction

This Basil Chicken in Coconut Curry Sauce is a fragrant and flavorful dish that combines warm spices with creamy coconut milk and fresh basil. It’s a comforting meal that’s easy to prepare and pairs perfectly with rice or your favorite grain.

Basil Chicken in Coconut Curry Sauce Recipe - Recipe Image

Ingredients

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
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
2-3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, etc.)

Instructions

Step 1: In a small bowl, mix all the spices from cumin to turmeric together.
Step 2: Place the chicken pieces in a large bowl and sprinkle the spice mixture over them. Let the chicken sit for 30 minutes to absorb the flavors.
Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and jalapeño peppers and cook for about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Remove the mixture from the skillet and set aside in a medium bowl.
Step 4: Add the remaining tablespoon of olive oil to the skillet. Add half of the chicken pieces in a single layer without overcrowding. Cook each side for a few minutes until lightly browned and cooked through. Remove the cooked chicken from the skillet and add it to the onion and jalapeño mixture. Repeat with the remaining chicken pieces.
Step 5: Pour the coconut milk into the same skillet and cook over medium-high heat, stirring occasionally until the sauce thickens and begins to bubble. Stir in the Worcestershire sauce.
Step 6: Return the chicken and the onion/jalapeño mixture to the skillet. Add the chopped basil leaves and fresh ginger. Cook everything together for 2 more minutes to meld the flavors.
Step 7: Serve the basil chicken over cooked rice or your preferred grain. Spoon extra coconut curry sauce on top and garnish with additional basil if desired.

Tips & Variations

To reduce heat, remove jalapeño seeds before mincing or substitute with a milder pepper.
Use chicken thighs instead of breasts for a juicier result.
For a vegetarian option, swap chicken with firm tofu or chickpeas.
Experiment with different herbs like cilantro or mint for a twist on the flavor.
Serve with naan or crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken upon cooling; add a splash of water or broth to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce a day in advance. Refrigerate separately if possible and combine before reheating for best texture and flavor.

Is this dish spicy?

The dish has a mild to moderate heat level due to the jalapeños and chili powder, but you can adjust the spice by removing jalapeño seeds or reducing the chili powder according to your taste.

Basil Chicken in Coconut Curry Sauce Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

A flavorful Basil Chicken in Coconut Curry Sauce recipe that combines aromatic spices, tender chicken, and creamy coconut milk into a delicious and comforting dish. Perfectly seasoned with cumin, cinnamon, cloves, cardamom, and more, this skillet-cooked curry is served over rice for an easy and satisfying meal.

Author: Bella
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Fusion / Curry

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

Chicken and Vegetables

1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (can substitute thighs)
3/4 cup chopped onion (from 1 medium onion)
5 cloves garlic, minced
2 jalapeño peppers, minced (remove seeds to reduce heat)
1 Tbsp finely chopped fresh ginger
1/3 cup fresh basil leaves, chopped (plus more for topping if desired)

Liquids and Oils

2 Tbsp olive oil, divided
1 14 oz. can coconut milk
1 tsp Worcestershire sauce

Serving Suggestion

2–3 cups cooked brown rice (can substitute with white rice, quinoa, or cauliflower rice)

Instructions

Mix Spices: In a small bowl, combine cumin, cinnamon, ground cloves, ground cardamom, black pepper, chili powder, salt, and turmeric.
Season Chicken: Place chicken pieces in a large bowl and sprinkle the mixed spices over them. Toss to coat evenly and let 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 minced jalapeños, cooking for about 3 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Remove this mixture from the skillet and transfer it to a medium-sized bowl.
Cook Chicken: Add the remaining tablespoon of olive oil to the same skillet. Add half of the chicken pieces in a single layer without overcrowding. Cook for a few minutes on each side until browned and cooked through. Remove cooked chicken to the bowl containing the onion and jalapeño mixture. Repeat with the remaining chicken pieces.
Prepare Coconut Curry Sauce: Pour the coconut milk into the skillet and cook over medium-high heat. Stir continuously until the sauce thickens slightly and starts to bubble. Stir in the Worcestershire sauce.
Combine and Finish: Add the cooked chicken along with the onion and jalapeño mixture back into the skillet. Stir in chopped basil leaves and fresh ginger. Cook for 2 more minutes until everything is heated through and flavors meld.
Serve: Spoon the basil chicken coconut curry over cooked brown rice. Add extra coconut curry sauce on top as desired and garnish with additional fresh basil leaves.

Notes

To reduce heat, remove seeds from jalapeño peppers before mincing.
Chicken thighs can be used instead of breasts for a juicier result.
Adjust the amount of chili powder to your preferred spice level.
Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
Serve with white rice, quinoa, or cauliflower rice as alternative bases.

Keywords: basil chicken,coconut curry,chicken curry,coconut milk chicken,spiced chicken curry,basil recipes,skillet curry,chicken dinner