Basil Chicken in Coconut Curry Sauce
User Reviews
4.7
-
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
Description
Basil Chicken in Coconut Curry Sauce uses bite-sized chicken breast or thighs seasoned with a blend of curry powder, salt, black pepper, and chili powder to form a flavor base. Aromatic vegetables including red onion, garlic, ginger, and jalapeño peppers are sautéed in olive oil to soften and bring out their fragrances before adding the chicken. Cooking the chicken until done builds a juicy texture.
The sauce combines coconut milk with cornstarch to create a smooth, thickened curry that coats the chicken pieces well. Dried basil contributes herbal notes that complement the curry's warmth without overpowering it. The dish is simmered to meld flavors and gently thicken the sauce.
Typically served over freshly cooked hot rice, this curry chicken offers a convenient meal that balances mild spiciness, creamy richness, and herbaceousness. It suits those seeking a flavorful curry chicken dinner with approachable heat and coconut creaminess.
Choosing a curry powder with a preferred flavor profile influences the dish significantly. The recipe includes a recommendation to use a sweet curry powder such as Penzey's to optimize the balance of spices and aroma.
Ingredients
- 1 ½ pounds chicken breast boneless, skinless, or thighs
- 2 teaspoons curry powder see note
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon chili powder
- 1 tablespoon olive oil
- ½ cup red onion finely diced
- 1 tablespoon basil dried
- 5 cloves garlic finely minced
- 1 teaspoon ginger grated fresh
- 1-2 medium jalapeño peppers seeded and finely chopped (leave seeds in for more heat
- 14- ounce coconut milk can, light or regular
- 1 tablespoon cornstarch
- rice hot, cooked, for serving
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
- Select a curry powder with a flavor profile you enjoy, as it strongly affects the final taste.
- Marinate the chicken for 1 to 2 hours to allow spices to penetrate.
- Adjust the jalapeño seed content to control the spice heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
