Description
This Basil Chicken in Coconut Curry Sauce is a flavorful, aromatic dish featuring tender chicken in a creamy coconut curry sauce with fresh basil and spices. Perfect served over rice for a comforting meal.
Ingredients
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- ¾ cup chopped onion (from 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (remove seeds to reduce heat)
- 1 14 oz. can coconut milk
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh basil leaves, chopped (plus more for garnish)
- 1 tablespoon finely chopped fresh ginger
- 2-3 cups cooked brown rice (or your choice of rice/quinoa/cauliflower rice)
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken pieces and cook until lightly browned and cooked through. Remove chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the pan. Sauté onion, garlic, jalapeño, and ginger until fragrant and softened, about 3–4 minutes.
- Add cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric. Stir to combine and cook for 1 minute.
- Pour in coconut milk and Worcestershire sauce. Bring to a gentle simmer.
- Return chicken to the pan and stir in chopped basil. Simmer for 5–7 minutes until sauce thickens slightly and chicken is heated through.
- Serve hot over cooked rice and garnish with additional basil if desired.
Notes
- Adjust spice levels by removing jalapeño seeds or adding more chili powder for heat.
- Substitute chicken thighs for a juicier texture.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired