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Basil Chicken with Coconut Curry Sauce

Basil Chicken with Coconut Curry Sauce for Cozy Weeknights

Experience the rich flavors of Basil Chicken with Coconut Curry Sauce, a quick and comforting dinner choice.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 2 hours
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Skinless Chicken Breast Can substitute with shrimp or tofu
  • 2 tablespoons Curry Powder Use mild if sensitive to spice
  • 1 teaspoon Salt Adjust to your preference
  • 1/2 teaspoon Pepper Black or white
  • 1 teaspoon Chili Powder Omit or reduce for milder curry
For the Sauce
  • 2 tablespoons Olive Oil Can use vegetable or coconut oil
  • 1 medium Red Onion Yellow or white onions also work
  • 3 cloves Garlic Fresh minced is best
  • 1 medium Jalapeno Pepper Omit if milder flavor is desired
  • 2 teaspoons Dried Basil Fresh basil is preferable
  • 1 teaspoon Ground Ginger Use fresh for a vibrant kick
  • 1 can Coconut Milk Light coconut milk is an option
  • 1/2 cup Cream Can substitute with half and half or omit
  • 1 tablespoon Cornstarch Arrowroot is a good alternative
For Serving
  • 4 cups Hot Cooked Rice Quinoa or couscous are great alternatives

Equipment

  • mixing bowl
  • nonstick frying pan
  • whisk

Method
 

Step-by-Step Instructions
  1. Begin by cutting the boneless skinless chicken breast into 1-inch pieces. In a mixing bowl, toss the chicken with curry powder, salt, pepper, and chili powder. Let it marinate for 1–2 hours in the refrigerator.
  2. In a large nonstick frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped medium red onion, minced garlic, and jalapeno pepper. Sauté for about 3–4 minutes until the onions are translucent.
  3. Add the marinated chicken pieces to the sautéed mixture in the pan. Cook for approximately 5–6 minutes, stirring occasionally, until the chicken is no longer pink and has a slight golden color.
  4. In a separate bowl, whisk together the coconut milk, cream, and cornstarch until smooth. Pour this mixture into the skillet with the chicken. Stir continuously for around 3–4 minutes until the sauce thickens.
  5. Reduce the heat to low and let the sauce simmer for an additional 5–10 minutes.
  6. Serve the Basil Chicken with Coconut Curry Sauce over a bed of hot cooked rice, garnishing with fresh basil leaves if desired.

Notes

For best flavor, use fresh minced garlic and ginger. Adjust spice levels according to preference and enjoy the versatility of adding different proteins or vegetables.