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Basil Chicken with Coconut Curry Sauce

A vibrant and flavorful dish combining tender chicken with a rich, creamy coconut sauce infused with aromatic herbs and spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Southeast Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 4 pieces boneless skinless chicken breast halves, cut into 1-inch pieces Use fresh, high-quality chicken for tenderness.
  • 2 tsp curry powder Consider using Madras curry powder for extra flavor.
  • 1 tsp salt, divided Preferably coarse salt for better texture.
  • 1/2 tsp black pepper Freshly ground adds the most flavor.
  • 1/4 tsp chili powder Adjust to your heat preference.
For cooking
  • 1 tbsp olive oil Extra virgin for a robust taste.
  • 1 medium red onion, chopped Sweetness balances the spices.
  • 5 cloves garlic, minced Fresh garlic adds depth.
  • 1 pepper jalapeño, seeded and finely chopped Remove seeds for less heat.
  • 1 tbsp dried basil Fresh basil can be used for a vibrant kick.
  • 1/4 tsp ground ginger For a warm, spicy undertone.
  • 1 can (14 oz) coconut milk Regular or light based on preference.
  • 1/2 cup cream Optional for an extra rich sauce.
  • 1 tbsp cornstarch To help thicken the sauce.
  • 3-4 cups hot cooked rice To soak up all that delicious sauce.

Method
 

Marinating the Chicken
  1. In a medium bowl, toss chicken pieces with curry powder, 1/2 tsp salt, black pepper, and chili powder until evenly coated. Cover and chill for 1-2 hours (or at least 30 minutes if you’re short on time).
Sautéing Aromatics
  1. In a large nonstick skillet, heat olive oil over medium-high heat. Add chopped onion, minced garlic, jalapeño, dried basil, and ground ginger. Cook for about 3-4 minutes or until the onion is soft and translucent.
Cooking the Chicken
  1. Add the marinated chicken to the skillet with the remaining 1/2 tsp salt. Cook for 5-6 minutes, stirring occasionally until the chicken is no longer pink.
Preparing the Sauce
  1. In a bowl, whisk together coconut milk, cream, and cornstarch until smooth. Pour the mixture into the skillet and stir continuously until the sauce thickens and becomes bubbly—about 3-5 minutes.
Simmering
  1. Once thickened, reduce the heat and let it simmer for another 5-10 minutes until the flavors meld beautifully.
Serving
  1. Serve hot over rice, garnished with extra fresh basil if desired.

Notes

For added depth, consider using a splash of fish sauce or a bit of lime juice before serving. Leftovers can last in the fridge for up to 3 days in an airtight container. You can marinate the chicken a day ahead for even better flavor.