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