Coconut Basil Chicken Curry
User Reviews
4.7
Coconut Basil Chicken Curry
Description
This coconut basil chicken curry involves browning seasoned chicken pieces, then cooking them with onions, garlic, and jalapeno to build savory depth. Adding coconut milk and chicken broth creates a rich, creamy sauce infused with curry and chili powders, delivering mild heat and warm spices. Fresh basil is stirred in at the end, lending brightness and a herbal aroma.
The chicken remains tender, coated in a smooth, silky sauce that carries both spicy and aromatic nuances. Serving it over rice helps mellow the flavors and provides a complete meal with texture contrast.
The recipe allows spice adjustments by removing jalapeno seeds for less heat or adding cayenne for more. Fresh basil is key to the flavor profile, and the curry can be customized with vegetables like bell peppers or broccoli added during simmering. Leftovers keep well refrigerated for up to four days.
Ingredients
- 1½ pound chicken breast boneless and skinless (2 or 3 depending on size), cut into small cubes
- 2 tablespoon curry powder
- ½ teaspoon chili powder
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic finely minced
- 1 jalapeno pepper seeded and chopped
- ¼ cup basil fresh and torn roughly
- 14 ounce coconut milk (1 can)
- ½ cup chicken broth low sodium or no sodium added
Instructions
- In a large skillet add the olive oil and heat over medium-high heat. Add the chicken then sprinkle the curry powder, chili powder, salt and pepper over the chicken and toss well. Cook for about 5 minutes, just until the chicken starts to brown.
- Add the onion to the skillet and cook until onion is translucent, about 5 more minutes.
- Stir in the garlic and jalapeno pepper and cook for another 30 seconds just until the garlic becomes aromatic.
- Add the chicken broth and coconut milk to the skillet. Bring to a boil, then turn down the heat to a medium and cook for 5 more minutes. Taste for seasoning and adjust with salt and pepper as needed. Stir in the basil and remove from heat.
- Serve warm over rice.
Notes
- Leftovers can be refrigerated in an airtight container for up to 4 days.
- Adjust spice by omitting jalapeno seeds for milder curry or adding seeds/cayenne for more heat.
- Use fresh basil for best flavor, preferably Thai basil if available.
- Add vegetables such as bell peppers, spinach, or broccoli during simmering to enrich the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 483kcal | 24% |
| Carbohydrates | 9g | 3% |
| Protein | 40g | 80% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 372mg | 16% |
| Potassium | 990mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 57mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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