Description
A flavorful and aromatic Basil Chicken in Coconut Curry Sauce recipe featuring tender chicken pieces simmered in a rich coconut curry infused with warm spices and fresh basil. This easy-to-make dish pairs perfectly with brown rice or your preferred grain for a satisfying meal.
Ingredients
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
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (can substitute thighs)
Vegetables & Herbs
- 3/4 cup chopped onion (from 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (remove seeds to reduce heat)
- 1/3 cup fresh basil leaves, chopped (plus more for topping)
- 1 Tbsp finely chopped fresh ginger
Other Ingredients
- 2 Tbsp olive oil, divided
- 1 (14 oz) can coconut milk
- 1 tsp Worcestershire sauce
- 2-3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, etc.)
Instructions
- Mix spices: In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric to create the spice mixture.
- Marinate chicken: Place chicken pieces in a large bowl and sprinkle the spice mixture evenly over them. Let the chicken sit for 30 minutes to absorb the spices.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chopped onion and minced jalapeños and cook 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 to a medium bowl.
- Cook chicken: Add the remaining 1 tablespoon of olive oil to the same skillet. Add half of the chicken pieces, spacing them apart to avoid overcrowding. Cook each side for a few minutes until the chicken is browned and cooked through. Remove from skillet and place into the bowl with the aromatics. Repeat with the remaining chicken pieces and combine in the bowl.
- Prepare curry sauce: Pour the coconut milk into the empty skillet. Cook over medium-high heat, stirring occasionally, until the sauce thickens slightly and begins to bubble. Stir in Worcestershire sauce.
- Combine and finish cooking: Return the chicken and aromatics mixture to the skillet. Add chopped fresh basil and ginger. Cook everything together for an additional 2 minutes, allowing flavors to meld.
- Serve: Spoon the basil chicken coconut curry over cooked brown rice or your choice of grain. Garnish with extra fresh basil if desired and enjoy.
Notes
- For less heat, remove seeds from jalapeños before mincing.
- You can substitute chicken thighs for breasts for a richer flavor.
- This dish pairs well with various grains like white rice, quinoa, or cauliflower rice for low-carb options.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Adjust chili powder to taste if you prefer milder or spicier curry.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion, Southeast Asian-inspired