Description
A flavorful and aromatic Basil Chicken in Coconut Curry Sauce recipe featuring tender chicken pieces simmered in a rich coconut curry sauce with fragrant basil, garlic, and ginger, served over hot rice. This dish offers a perfect balance of spice and creaminess for a satisfying dinner.
Ingredients
Scale
Chicken and Marinade
- 3 skinless boneless chicken breast halves, cut into 1-inch pieces
- 2 teaspoons curry powder (adjust to taste)
- 1 teaspoon salt, divided
- ½ teaspoon pepper
- ¼ teaspoon chili powder (adjust to taste)
Sauté
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped (seeding reduces heat but keeps flavor)
- 1 tablespoon olive oil
- 1 tablespoon dried basil
Sauce
- 1 (14-ounce) can light coconut milk
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
To Serve
- 3 cups hot cooked rice
Instructions
- Marinate the Chicken: Cut the chicken breasts into 1-inch pieces and place them in a medium bowl. Mix the curry powder, ½ teaspoon salt, pepper, and chili powder together, then sprinkle this seasoning evenly over the chicken pieces. Toss to coat thoroughly. Cover and refrigerate for 1 to 2 hours to allow the flavors to meld.
- Sauté Aromatics and Chicken: Heat olive oil in a large nonstick frying pan over medium-high heat. Add the chopped onion, dried basil, minced garlic, and chopped jalapeno peppers. Cook, stirring frequently, for 3-4 minutes until the onion becomes translucent and the mixture is fragrant. Add the marinated chicken pieces and continue cooking for 5-6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Make the Coconut Curry Sauce: In a small bowl, whisk together the light coconut milk and cornstarch until smooth. Pour this mixture into the skillet with the chicken and aromatics, whisking vigorously to blend and prevent lumps. Continue cooking the sauce over medium heat, stirring constantly until it thickens slightly and bubbles gently. Stir in the freshly grated ginger and cook for another minute to infuse the flavors.
- Serve: Spoon the basil chicken coconut curry over hot cooked rice and serve immediately for a delicious and comforting meal.
Notes
- Seeding the jalapenos reduces the heat but retains the flavor. Adjust the amount of chili powder and jalapenos according to your spice preference.
- For thicker sauce, you can add a bit more cornstarch mixed with coconut milk, but add gradually to avoid over-thickening.
- This dish can be garnished with fresh basil leaves for extra aroma and visual appeal.
- Using light coconut milk keeps the dish lighter, but full-fat coconut milk can be used for a richer sauce.
- Serve with steamed jasmine or basmati rice for best results.
