Description
This Basil Chicken in Coconut Curry Sauce combines tender chicken with a rich, fragrant coconut curry sauce flavored with fresh basil. A comforting and aromatic dish, it’s perfect served over rice or with naan for a satisfying meal.
Ingredients
For the Basil Chicken in Coconut Curry Sauce:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes (optional, for heat)
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1 cup chicken broth
- 1 tablespoon fish sauce (optional, for umami)
- 1 teaspoon brown sugar (optional, to balance flavors)
- Salt and pepper, to taste
- 1 cup fresh basil leaves, chopped
- 1 tablespoon fresh lime juice (optional, for acidity)
- Garnish: extra basil leaves for serving, lime wedges
Instructions
Begin by cutting the chicken into bite-sized pieces, making sure they are uniform in size. This ensures even cooking and a consistent texture. Season the chicken pieces with salt and pepper to taste. Set the chicken aside while you prepare the other ingredients.
Heat the olive oil over medium-high heat in a large skillet or Dutch oven. Once the oil is hot, add the chicken pieces and sauté for 6-8 minutes, or until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes, until softened and translucent. Add the garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant. Stir constantly to avoid burning the garlic. This step builds the foundation for the curry sauce, infusing it with delicious aromatic flavors.
Add the curry powder, turmeric, cumin, and chili flakes (if using) to the skillet. Stir well to coat the onions, garlic, and ginger in the spices. Cook for another minute to bloom the spices, releasing their flavors into the oil and aromatics.
Add the coconut milk and chicken broth to the skillet, stirring to combine. If using, add the fish sauce and brown sugar to balance out the flavors. Stir everything together, ensuring that the spices dissolve into the liquid and the sauce begins to thicken slightly. Bring the sauce to a simmer, then reduce the heat to low.
Add the cooked chicken back into the skillet, stirring to coat the pieces in the curry sauce. Let the chicken simmer in the sauce for 10-15 minutes, allowing it to absorb the flavors and tenderize further. The sauce should thicken slightly during this time.
Once the chicken is fully cooked and the sauce has thickened, stir in the fresh chopped basil leaves. The basil adds a burst of fresh flavor and vibrant color to the dish. If desired, add a tablespoon of lime juice to brighten the flavors and provide a tangy contrast to the rich coconut sauce.
Taste the curry and adjust the seasoning, adding more salt, pepper, or lime juice if needed. Transfer the chicken and coconut curry sauce to a serving platter or individual bowls. Garnish with additional fresh basil leaves and lime wedges for an extra pop of flavor and color. Serve hot, alongside your choice of rice, naan, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 18-22g
- Carbohydrates: 8-12g
- Protein: 30g