Description
This Basil Chicken Coconut Curry is a flavorful and mildly spiced dish featuring tender chicken thighs simmered in a fragrant coconut milk base with freshly torn basil leaves. The blend of warm spices such as coriander, cumin, turmeric, and a touch of cayenne offers a balanced taste with an adjustable heat level. Perfectly complemented with sautéed onions, garlic, ginger, and jalapeño peppers, this curry delivers an aromatic and comforting meal ideal for serving over hot cooked rice.
Ingredients
Spice Mix
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- Small pinch ground cloves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon cayenne pepper, or more to taste
- 1/2 teaspoon turmeric
Main Ingredients
- 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
- 1 large onion, sliced root to tip
- 5 cloves garlic, minced
- 1 tablespoon finely chopped fresh ginger
- 1 to 2 jalapeño peppers, seeded and minced
- 2 tablespoons canola oil, rice bran oil or ghee
- 1 (14-ounce) can coconut milk
- 1 tablespoon lime juice, or to taste
- 12 to 20 fresh basil leaves, torn roughly
- Hot cooked rice, for serving
Instructions
- Mix the spices: In a small bowl, thoroughly combine salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne, and turmeric. Set this aromatic spice blend aside for later use.
- Sauté onions and jalapeños: Heat the chosen oil in a wok or deep sauté pan over high heat until it starts to smoke. Add the sliced onions and minced jalapeño peppers. Toss to coat with the oil and sear the vegetables for about 3 minutes, stirring just enough to prevent burning, allowing the onions to develop a nice sear and flavor.
- Add ginger, garlic, and spices: Stir in the fresh ginger, minced garlic, and the pre-mixed spices. Toss the mixture to combine well and cook for approximately 1 minute to release the fragrances of the spices.
- Add coconut milk and chicken, then simmer: Pour in the coconut milk and add the cut chicken thigh pieces. Stir gently to ensure all chicken pieces are evenly coated with the coconut milk mixture. Bring everything to a simmer, then reduce the heat to low. Cover the pan and let the curry cook gently for 20 minutes until the chicken is tender and fully cooked.
- Add basil and lime juice: Once the chicken is tender, turn off the heat. Stir in the torn fresh basil leaves and lime juice. Adjust the seasoning with more lime juice and salt if needed. Serve hot over cooked rice, allowing the vibrant flavors and creamy coconut sauce to complement the grains.
Notes
- Chicken thighs are preferred for their richer flavor and tenderness, but chicken breast can be substituted if desired.
- This curry is mild by default; increase cayenne pepper to your preferred heat level.
- Adjust jalapeño quantities and seeds to control the spiciness, as their heat can vary widely.
- Curry powder is a spice blend primarily composed of turmeric and other warm spices; feel free to customize the blend for your preferred taste.
- Serve the curry over hot cooked rice for a complete and satisfying meal.
