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Basil Chicken with Coconut Curry Sauce

A comforting and flavorful dish combining tender chicken with a creamy coconut curry sauce and fragrant basil, perfect for family dinners or meal prep.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Southeast Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces boneless skinless chicken breast halves, cut into 1-inch pieces Chicken can be swapped for tofu or shrimp.
  • 2 tsp curry powder Madras curry is recommended for bold flavor.
  • 1 tsp salt Divided.
  • 1/2 tsp black pepper
  • 1/4 tsp chili powder Adjust to taste.
Cooking Ingredients
  • 1 tbsp olive oil Can be substituted with coconut oil for richer flavor.
  • 1 medium red onion, chopped
  • 5 cloves garlic, minced
  • 1 piece jalapeño pepper, seeded and finely chopped Leave seeds in for more heat.
  • 1 tbsp dried basil Fresh is also wonderful if available.
  • 1/4 tsp ground ginger
Coconut Curry Sauce
  • 1 can (14 oz) coconut milk Regular or light.
  • 1/2 cup cream Can substitute with full-fat coconut milk for dairy-free option.
  • 1 tbsp cornstarch For thickening.
Serving
  • 3-4 cups hot cooked rice For serving.

Method
 

Preparation
  1. Marinate the chicken by tossing it with curry powder, 1/2 tsp salt, black pepper, and chili powder. Cover and chill for 1-2 hours (or at least 30 minutes).
Cooking
  1. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion, garlic, jalapeño, dried basil, and ground ginger. Cook for 4-5 minutes until the onion is soft and translucent.
  2. Add the marinated chicken and remaining 1/2 tsp salt. Cook for 5-6 minutes until chicken is no longer pink.
  3. Whisk together the coconut milk, cream, and cornstarch. Pour into the skillet and stir continuously until sauce thickens and bubbles, about 3-4 minutes. Reduce heat and simmer for another 5-10 minutes.
  4. Serve hot over rice, garnished with fresh basil if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days and freeze well for up to a month.