Basil Chicken with Coconut Curry Sauce
Ingredients
- 4 skinless
boneless 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 can coconut milk
14 oz.
- 1/2 cup cream
- 1 tablespoon cornstarch
- 3-4 cups hot cooked rice
Directions
- 1
Cut chicken into 1-inch pieces. Place in medium bowl.
- 2
Stir together curry powder, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly.
- 3
Cover and chill for 1 to 2 hours.
- 4
In a large nonstick frying pan, heat oil over medium-high heat. Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent.
- 5
Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.
- 6
Combine coconut milk, cream and cornstarch and whisk well to combine.
- 7
Carefully add to skillet, whisking vigorously.
- 8
Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.
Basil Chicken with Coconut Curry Sauce
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About this Recipe
Craving a comforting and aromatic dish that transports your taste buds to a world of rich flavor? This Basil Chicken with Coconut Curry Sauce delivers a creamy, savory experience that's both deeply satisfying and wonderfully approachable.
This recipe shines by expertly blending fragrant spices with the luxurious richness of coconut milk and cream. The combination of curry powder, chili powder, and ground ginger creates a warm, complex base, beautifully lifted by the fresh, peppery notes of jalapeno and the distinctive aroma of dried basil. It’s a masterful balance of heat and creamy indulgence.
Prepare for tender, succulent chicken breast enveloped in a vibrant, velvety sauce that's both savory and subtly sweet from the coconut. The initial warmth from the chili and jalapeno gives way to the earthy depth of curry and ginger, all harmonized by the comforting presence of basil. The sauce, thickened with cornstarch, achieves a perfect consistency that clings beautifully to every piece of chicken and permeates the accompanying hot rice, creating a truly decadent yet balanced meal. This dish promises a harmonious blend of textures and an explosion of layered flavors in every bite.
Customization & Variations
- To adjust the spice level, you can reduce or omit the jalapeno pepper and chili powder, or conversely, add more for a bolder kick. Remember to remove seeds from the jalapeno for less heat.
- For a richer experience, use regular coconut milk; for a slightly lighter version, the recipe already accommodates light coconut milk.
- While dried basil is specified, a sprinkle of fresh chopped basil at the end can add a bright, herbaceous finish.
- Feel free to swap the chicken breast for boneless, skinless chicken thighs if you prefer dark meat.
Serve this aromatic Basil Chicken with Coconut Curry Sauce piping hot over a generous bed of fluffy white rice to soak up every last drop of the incredible sauce. It’s perfect for a cozy weeknight dinner or for impressing guests with minimal fuss.