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–+ servings

Basil Chicken in Coconut Curry Sauce

A fragrant coconut curry dish made with tenderchicken, fresh basil, and a blend of warm spices, served over rice for a heartyand flavorful meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai-inspired
Servings 4
Calories 450 kcal

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.

Nutrition

Calories: 450kcal
Keyword Coconut curry chicken
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