Basil Chicken with Coconut Curry Sauce
There’s something truly magical about the combination of aromatic basil and creamy coconut milk, especially when they come together in a rich, flavorful curry sauce. This Basil Chicken with Coconut Curry Sauce recipe captures the essence of this fusion, offering a perfect blend of spices, heat, and sweetness. Ideal for those weeknight dinners where you crave something satisfying yet easy to prepare, this dish is sure to become a favorite in your home.
Ingredients
- Chicken: 4 boneless, skinless chicken breast halves
- Seasoning for Chicken:
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- For the Sauce:
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon dried basil
- 1/4 teaspoon ground ginger
- 1 can (14 oz.) coconut milk (regular or light)
- 1/2 cup cream
- 1 tablespoon cornstarch
- Base:
- 3-4 cups hot cooked rice
Instructions
- Preparation of Chicken:
- Cut the chicken breast halves into 1-inch pieces and place them in a medium bowl.
- Combine curry powder, salt, pepper, and chili powder. Sprinkle this mixture over the chicken, tossing to coat evenly.
- Cover and refrigerate for 1 to 2 hours to marinate.
- Cooking:
- In a large nonstick frying pan, heat the olive oil over medium-high heat.
- Sauté the onion, basil, ginger, garlic, and jalapeño until the onion becomes translucent.
- Add the marinated chicken to the pan, continuing to cook for 5-6 minutes until the chicken is no longer pink.
- In a small bowl, whisk together the coconut milk, cream, and cornstarch until smooth.
- Pour this mixture into the skillet, whisking continuously.
- Cook and stir until the sauce thickens and bubbles, then reduce the heat and simmer for an additional 5-10 minutes, allowing the flavors to meld.
- Serving:
- Serve the creamy curry chicken hot over a bed of fluffy cooked rice.
Cooking Details
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories: 450 kcal per serving
- Servings: 4
This Basil Chicken with Coconut Curry Sauce not only satisfies those cravings for something exotic but also brings a touch of comfort with its creamy, rich texture. It’s a delightful dish that pairs wonderfully with a simple side salad or some steamed vegetables to round out a nutritious meal. Enjoy the burst of flavors and the ease of cooking with this stellar recipe!
Basil Chicken with Coconut Curry Sauce
- Total Time: 35 minutes
- Yield: 4 1x
Description
Dive into the tantalizing flavors of our Basil Chicken with Coconut Curry Sauce, a dish that beautifully combines the aromatic warmth of curry and the subtle spice of chili powder with the creamy richness of coconut milk. This recipe is perfect for those seeking a quick yet satisfying meal that brings a touch of exotic flair to the dinner table.
Ingredients
4 boneless skinless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 tablespoon olive oil
1 medium red onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon dried basil
1/4 teaspoon ground ginger
1 14 oz. can coconut milk (regular or light)
1/2 cup cream
1 tablespoon cornstarch
3–4 cups hot cooked rice
Instructions
Cut chicken breast halves into 1-inch pieces and place in a medium bowl.
Mix curry powder, salt, pepper, and chili powder together and sprinkle over chicken, tossing to coat evenly.
Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, heat olive oil over medium-high heat. Sauté onion, basil, ginger, garlic, and jalapeno until onion is translucent.
Add chicken and remaining salt, cooking for 5-6 minutes until no longer pink.
Whisk together coconut milk, cream, and cornstarch; add to skillet, whisking continuously.
Cook and stir until the sauce thickens and bubbles, then simmer for 5-10 additional minutes.
Serve over hot cooked rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450