Description
A fragrant and flavorful Basil Chicken in Coconut Curry Sauce recipe featuring tender chicken pieces cooked with aromatic spices in a rich coconut milk sauce, complemented by fresh basil and served over brown rice. This dish balances heat and sweetness for a comforting, quick 30-minute meal perfect for weeknight dinners.
Ingredients
Spice Mix
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp ground turmeric
Main Ingredients
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (substitute thighs if desired)
- 2 Tbsp olive oil, divided
- 3/4 cup chopped onion (from 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (seeds removed for less heat)
- 1 14 oz. can coconut milk
- 1 tsp Worcestershire sauce
- 1/3 cup fresh basil leaves, chopped (plus extra for garnish)
- 1 Tbsp finely chopped fresh ginger
- 2-3 cups cooked brown rice (or substitute with white rice, quinoa, or cauliflower rice)
Instructions
- Combine spices. Mix cumin, cinnamon, ground cloves, ground cardamom, ground black pepper, chili powder, salt, and turmeric together in a small bowl to create the spice mixture.
- Marinate chicken. Place the chicken pieces in a large bowl and sprinkle the spice mixture evenly over them. Let the chicken sit and marinate for 30 minutes to absorb the flavors.
- Sauté aromatics. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeños and cook for about 3 minutes until softened. Add the minced garlic and cook an additional minute until fragrant. Remove this mixture from the skillet and transfer to a medium bowl.
- Cook chicken. Add the remaining tablespoon of olive oil to the skillet. Add half the chicken pieces, spreading them out to avoid overcrowding. Cook for several minutes on each side until the chicken is cooked through and lightly browned. Remove the cooked chicken to the bowl with the onion and jalapeño mixture. Repeat this process with the remaining chicken pieces.
- Prepare curry sauce. Pour the canned coconut milk into the same skillet and cook over medium-high heat, stirring occasionally, until the sauce thickens and begins to bubble gently. Stir in the Worcestershire sauce to deepen the flavor.
- Combine and finish cooking. Return the cooked chicken and aromatics to the skillet with the coconut curry sauce. Add the chopped fresh basil and finely chopped ginger. Cook everything together for 2 more minutes to meld the flavors.
- Serve. Spoon the basil chicken and coconut curry sauce over cooked brown rice. Garnish with additional fresh basil leaves if desired, and enjoy your flavorful meal.
Notes
- You can substitute chicken thighs for a juicier texture.
- Remove jalapeño seeds to reduce heat, or use milder peppers if preferred.
- Serve over your choice of grains such as white rice, quinoa, or cauliflower rice for different dietary needs.
- Adjust spice levels by modifying the amount of chili powder or jalapeños.
- For a stronger basil flavor, add fresh basil just before serving as a garnish.
