Basil Chicken in Coconut Curry Sauce

Name: Basil Chicken in Coconut Curry Sauce
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs; 2 teaspoons curry powder (see note); 1 teaspoon salt; ½ teaspoon pepper; ¼ teaspoon chili powder; 1 tablespoon olive oil; ½ cup red onion, finely diced; 1 tablespoon dried basil; 5 cloves garlic, finely minced; 1 teaspoon grated fresh ginger; 1-2 medium jalapeno peppers, seeded and finely chopped (leave seeds in for more heat); 14- ounce can light or regular coconut milk; 1 tablespoon cornstarch; Hot cooked rice, for serving

User Reviews

4.7

222 reviews

Excellent

Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 30 mins
Servings
6 servings
Calories
224 kcal
Course
Main Course
Cuisine
Indian

Basil Chicken in Coconut Curry Sauce

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

1 ½ pounds boneless, skinless chicken breasts or thighs
2 teaspoons curry powder (see note)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 tablespoon olive oil
½ cup red onion, finely diced
1 tablespoon dried basil
5 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1-2 medium jalapeno peppers, seeded and finely chopped (leave seeds in for more heat)
14- ounce can light or regular coconut milk
1 tablespoon cornstarch
Hot cooked rice, for serving

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Instructions

Cut chicken into 1-inch pieces and place in a medium bowl. Stir together curry, 1/2 teaspoon of the salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, heat the oil over medium heat. Add the onion, basil, garlic, ginger, and peppers, and cook, stirring often, for 3-4 minutes, until onion and peppers start to soften.
Add the chicken and remaining 1/2 teaspoon salt and cook over medium heat for 5-6 minutes, flipping the chicken now and then, until the chicken is cooked through.
Whisk together the coconut milk and cornstarch until well-combined. Add the mixture to the skillet with the chicken, and whisk over medium heat, until the sauce simmers and thickens, 5-6 minutes. Serve over hot, cooked rice.

Notes

Curry: the type/brand of curry powder is important in this recipe since the flavor will really come through. My favorite curry powder of all time is the sweet curry powder from Penzey's spices; it's a good idea to use a curry powder that has a flavor profile you like.

Nutrition Information

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Serving 1 serving Calories 224kcal (11%) Carbohydrates 7g (2%) Protein 25g (50%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 73mg (24%) Sodium 578mg (24%) Fiber 1g (4%) Sugar 1g (2%)