Go Back
basil-chicken-coconut-curry-sauce-served-over-rice

Basil Chicken in Coconut Curry Sauce

Tender spiced chicken pieces simmered in a creamy coconut milk curry sauce with garlic, jalapeño, dried basil, and fresh ginger. An easy stovetop dinner ready in about 30 minutes of active cooking.
Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 12 minutes
Marinate Time 1 hour
Total Time 1 hour 27 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 402
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless skinless chicken breast halves cut into 1-inch pieces
  • 2 tsp curry powder add more to taste
  • 1 tsp salt divided
  • 0.5 tsp black pepper
  • 0.25 tsp chili powder add more for extra heat
  • 1 medium red onion chopped
  • 5 cloves garlic minced
  • 2 jalapeño peppers seeded and finely chopped
  • 1 tbsp olive oil
  • 14 oz light coconut milk 1 can, room temperature or cold
  • 1 tbsp cornstarch whisked into coconut milk before adding to pan
  • 1 tbsp dried basil
  • 1 tsp fresh ginger grated
  • 3 cups hot cooked rice for serving

Equipment

  • Large nonstick skillet
  • Medium mixing bowl
  • Small bowl or measuring cup for sauce
  • Whisk
  • Rice cooker or saucepan for rice

Method
 

  1. Cut chicken breasts into 1-inch pieces and place in a medium bowl.
  2. Mix curry powder, 1/2 teaspoon salt, black pepper, and chili powder in a small bowl. Sprinkle over chicken and toss to coat evenly.
  3. Cover and refrigerate for 1 to 2 hours to marinate.
  4. Heat olive oil in a large nonstick skillet over medium-high heat. Add red onion, dried basil, garlic, and jalapeño. Cook for 3 to 4 minutes, stirring frequently, until onion is translucent and fragrant.
  5. Add marinated chicken. Cook for 5 to 6 minutes, stirring occasionally, until chicken is cooked through with no pink remaining.
  6. In a small bowl, whisk together coconut milk and cornstarch until fully smooth. The coconut milk must be cold or room temperature before adding cornstarch.
  7. Pour coconut milk mixture into skillet, whisking vigorously. Cook and stir over medium-high heat until sauce is slightly thickened and just bubbling, about 2 to 3 minutes.
  8. Stir in grated fresh ginger. Cook for 1 more minute. Taste and adjust seasoning.
  9. Serve hot over steamed rice.

Notes

Marinate time of 1 hour is included in total time. Active cook time is about 27 minutes. Seeding the jalapeños removes most heat while keeping great flavor. For a spicier dish, leave some seeds in or increase chili powder. Coconut milk must be cold when whisked with cornstarch to avoid clumping. Store leftovers refrigerated up to 3 to 4 days or frozen up to 2 months.