Basil Chicken in Coconut Curry Sauce Recipe
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.
- 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