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Coconut Basil Chicken Curry Recipe

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4.3 from 4 reviews

A flavorful and creamy Coconut Basil Chicken Curry made with tender chicken breasts cooked in a fragrant blend of curry and chili powders, fresh basil, and rich coconut milk. This quick and easy stovetop curry is perfect for a comforting weeknight dinner, served warm over rice for a satisfying meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Spices

  • 1½ pound chicken breasts (boneless and skinless, cut into small cubes)
  • 2 tablespoon curry powder
  • ½ teaspoon chili powder
  • ¼ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)

Vegetables and Herbs

  • 1 onion (chopped)
  • 3 cloves garlic (finely minced)
  • 1 jalapeno pepper (seeded and chopped)
  • ¼ cup fresh basil (torn roughly)

Liquids

  • 2 tablespoon olive oil
  • 14 ounce coconut milk (1 can)
  • ½ cup chicken broth (low sodium or no sodium added)

Instructions

  1. Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken breasts and sprinkle curry powder, chili powder, salt, and pepper over them. Toss well to coat and cook for about 5 minutes, until the chicken starts to brown.
  2. Sauté the Onion: Add the chopped onion to the skillet and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft.
  3. Add Garlic and Jalapeno: Stir in the minced garlic and chopped jalapeno pepper. Cook for another 30 seconds until the garlic is fragrant and aromatic.
  4. Simmer with Liquids: Pour in the chicken broth and coconut milk. Bring the mixture to a boil, then reduce the heat to medium and cook for 5 more minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed.
  5. Finish and Serve: Stir in the fresh basil leaves just before removing the skillet from heat. Serve the curry warm over steamed rice for a hearty and delicious meal.

Notes

  • For extra heat, leave the jalapeno seeds in or add more jalapeno to taste.
  • Use full-fat coconut milk for a richer sauce, or light coconut milk for a lighter version.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • This curry pairs well with jasmine or basmati rice.
  • To make it gluten-free, ensure the chicken broth is gluten-free certified.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Gluten Free

Find it online: https://dishiary.com/coconut-basil-chicken-curry-recipe/