Basil Chicken in Coconut Curry Sauce is a rich and aromatic dish that perfectly blends warm spices, tender chicken, and creamy coconut milk. The combination of spices like cumin, cinnamon, and cardamom, along with fresh basil and ginger, creates a flavorful, slightly spicy curry sauce that complements the chicken beautifully. Serve this dish over rice or your preferred grain for a hearty and comforting meal that’s packed with bold flavors and a touch of heat. It’s a perfect choice for weeknight dinners or when you’re craving something exotic and delicious.
Ingredients:
Spices:
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
For the Chicken and Sauce:
- 1 lb. of skinless, boneless chicken breasts (or thighs), diced into 1-inch pieces.
- 2 tablespoons olive oil, divided
- 3/4 cup chopped onion (about 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (remove seeds for less heat)
- 1 (14 oz) can coconut milk
- 1 teaspoon Worcestershire sauce
- 1/3 cup fresh basil leaves, chopped (plus more for garnish)
- 1 tablespoon finely chopped fresh ginger
For Serving:
- 2-3 cups cooked brown rice (or substitute with white rice, quinoa, or cauliflower rice)
Instructions:
- Prepare the Spice Mix: In a small bowl, combine the cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric. Mix well and set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the chicken pieces and sprinkle about half of the spice mixture over the chicken. Cook for about 5-7 minutes, until the chicken is browned on all sides but not fully cooked through.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion, minced garlic, minced jalapeño peppers, and fresh ginger.
- Add Coconut Milk and Worcestershire Sauce: Stir in the coconut milk, Worcestershire sauce, and the remaining half of the spice mix.
- Cook the Chicken in the Sauce: Return the browned chicken to the skillet and add the chopped basil leaves. Simmer the chicken in the coconut curry sauce for about 10-12 minutes, or until the chicken is fully cooked and the sauce thickens slightly.
- Serve: Serve the basil chicken in coconut curry sauce over your choice of cooked brown rice, white rice, quinoa, or cauliflower rice. Garnish with extra chopped basil for a fresh, herby finish.
Conclusion:
This Basil Chicken in Coconut Curry Sauce is a flavorful, comforting dish that’s sure to satisfy. The rich coconut milk, warm spices, and aromatic herbs come together beautifully to create a delightful curry. It’s easy to make, versatile, and perfect for a cozy night in or an impressive dinner for guests. Pair it with rice or your preferred grain for a complete meal that’s bursting with flavor.
Basil Chicken in Coconut Curry Sauce
Ingredients
Spices:
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
For the Chicken and Sauce:
- 1 lb. of skinless boneless chicken breasts (or thighs), diced into 1-inch pieces.
- 2 tablespoons olive oil divided
- 3/4 cup chopped onion about 1 medium onion
- 5 cloves garlic minced
- 2 jalapeño peppers minced (remove seeds for less heat)
- 1 14 oz can coconut milk
- 1 teaspoon Worcestershire sauce
- 1/3 cup fresh basil leaves chopped (plus more for garnish)
- 1 tablespoon finely chopped fresh ginger
For Serving:
- 2-3 cups cooked brown rice or substitute with white rice, quinoa, or cauliflower rice
Instructions
- Prepare the Spice Mix: In a small bowl, combine the cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric. Mix well and set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the chicken pieces and sprinkle about half of the spice mixture over the chicken. Cook for about 5-7 minutes, until the chicken is browned on all sides but not fully cooked through.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion, minced garlic, minced jalapeño peppers, and fresh ginger.
- Add Coconut Milk and Worcestershire Sauce: Stir in the coconut milk, Worcestershire sauce, and the remaining half of the spice mix.
- Cook the Chicken in the Sauce: Return the browned chicken to the skillet and add the chopped basil leaves. Simmer the chicken in the coconut curry sauce for about 10-12 minutes, or until the chicken is fully cooked and the sauce thickens slightly.
- Serve: Serve the basil chicken in coconut curry sauce over your choice of cooked brown rice, white rice, quinoa, or cauliflower rice. Garnish with extra chopped basil for a fresh, herby finish.