Basil Chicken with Coconut Curry Sauce is a delightful fusion of flavors that will excite your taste buds. This dish blends the warmth of spices with the creaminess of coconut milk, creating a rich and satisfying experience. Using fresh basil and a hint of heat from jalapeño peppers, this recipe highlights the best of what a comforting yet bold meal can offer. With just a few simple steps, you can prepare a restaurant-quality dish right in your own kitchen.
Why We Love This Basil Chicken with Coconut Curry Sauce Recipe
This Basil Chicken with Coconut Curry Sauce recipe is loved for its simplicity and robust flavors. The combination of tender chicken pieces marinated in a fragrant spice blend, combined with the luscious coconut cream sauce, creates a harmony that works perfectly for any occasion. Whether you’re cooking for a family dinner or hosting friends, this dish brings an exotic flair to the table without requiring hours of prep time. Plus, it pairs beautifully with rice, making it a fulfilling meal that satisfies hunger and ignites the senses.
Ingredients about Basil Chicken with Coconut Curry Sauce
To make this delightful dish, gather the following ingredients:
- 4 boneless skinless chicken breast halves
- 2 teaspoons curry powder
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper (divided)
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon dried basil
- 1/4 teaspoon ground ginger
- 1 (14 oz.) can coconut milk (regular or light)
- 1/2 cup cream
- 1 tablespoon cornstarch
- 3-4 cups hot cooked rice
How to Make Basil Chicken with Coconut Curry Sauce Directions
Cooking Basil Chicken with Coconut Curry Sauce is straightforward and can be completed in just a few steps. Start by cutting the boneless chicken breasts into one-inch pieces. In a bowl, mix the chicken with curry powder, half a teaspoon of salt, half a teaspoon of pepper, and chili powder. Allow the chicken to marinate for about one to two hours. This marination process intensifies the flavors and ensures your chicken is packed with a delicious taste.
Once the chicken is marinated, heat olive oil in a large frying pan over medium-high heat. Add the chopped red onion to the pan and sauté for about three minutes until it starts to soften. Introduce the minced garlic, finely chopped jalapeño, dried basil, and ground ginger to the pan, cooking everything together until you smell a fragrant aroma wafting through your kitchen.
Next, add the marinated chicken to the skillet. Sprinkle the remaining salt and cook the chicken for about five to six minutes or until it is no longer pink. Stir the mixture regularly to ensure even cooking. Once the chicken is cooked, you will prepare the creamy coconut sauce. In a separate bowl, combine the coconut milk, cream, and cornstarch, whisking until smooth. Pour this mixture into the skillet and stir. Cook everything together until the sauce thickens, allowing the flavors to meld beautifully.
Prepare to serve by laying a bed of hot, cooked rice on each plate. Spoon the basil chicken and coconut curry sauce generously over the rice, ensuring a nice mix of chicken and sauce in every serving. For an extra touch, consider garnishing your dish with fresh basil or chopped green onions.
How to Serve Basil Chicken with Coconut Curry Sauce
Serving Basil Chicken with Coconut Curry Sauce is an experience in itself. This dish is perfect for a family meal or a gathering with friends. Start by serving the coconut curry chicken over a generous helping of hot, cooked rice. This not only enhances the flavors but also provides a comforting base for the rich sauce. To elevate the presentation, you may want to garnish the dish with fresh basil leaves or a sprinkle of sliced green onions. This not only adds a pop of color but also brings a fresh, herbal note that complements the dish perfectly.
Another great way to serve this dish is to accompany it with a simple side salad or steamed vegetables. The freshness of the salad balances the richness of the curry sauce, making for a complete meal. If you’re feeling adventurous, consider offering some crusty bread or naan on the side to help soak up the delicious sauce, ensuring nothing goes to waste.
Expert Tips: Basil Chicken with Coconut Curry Sauce
To make your Basil Chicken with Coconut Curry Sauce even more special, here are a few expert tips to enhance the cooking process. First, don’t skip the marination step, as it’s key to infusing your chicken with flavor. For a deeper flavor profile, consider letting the chicken marinate overnight in the refrigerator.
When sautéing your onions and spices, ensure you cook them until fragrant but be cautious not to burn the garlic, as it can create a bitter taste. If you prefer a spicier dish, feel free to leave the seeds in the jalapeño or add a dash of red pepper flakes when adding the coconut milk.
If you’re trying to cut down on calories, feel free to use light coconut milk instead of the regular variety. The dish will still be creamy and delicious. Additionally, you can adjust the amount of cream in the sauce based on your personal preference. For those looking to add more nutritional value, consider throwing in a handful of spinach or kale just before serving; they’ll wilt nicely in the hot sauce.
How to Store Basil Chicken with Coconut Curry Sauce
If you happen to have leftovers or want to prepare this dish in advance, storing it correctly is essential. Allow the Basil Chicken with Coconut Curry Sauce to cool to room temperature before transferring it to an airtight container. It can stay fresh in the refrigerator for up to three days. When you’re ready to enjoy it again, simply reheat on the stovetop over low heat, stirring occasionally, until warmed through.
For long-term storage, consider freezing the dish. Place the cooled chicken and sauce in a freezer-safe container, and it will last for up to three months. When you’re ready to eat, thaw it overnight in the refrigerator and reheat as mentioned earlier. Freezing rice separately is advisable, as it can become mushy if frozen with the sauce.
Variation of Basil Chicken with Coconut Curry Sauce
This Basil Chicken with Coconut Curry Sauce recipe is versatile and can easily be customized to suit your tastes. If you want to add some different textures to the dish, consider including vegetables like bell peppers, snap peas, or zucchini. Simply sauté them alongside the onions for added color and nutrition.
For an alternative protein source, you can replace chicken with shrimp or tofu. If opting for shrimp, remember that it cooks much faster than chicken, so add it to the skillet towards the end of the cooking process. Tofu can be marinated similarly to chicken, adding a solid source of vegetarian protein that absorbs the flavors beautifully.
You can also swap out the spices to create exciting new flavors; for instance, switching the curry powder for a Thai red curry paste can add a whole new layer of taste. If you’re looking for a lighter version, consider omitting the cream entirely and relying on the richness of the coconut milk to create a fabulous sauce. Each variation opens up a world of possibilities, allowing you to enjoy this dish in countless ways.
FAQ
What is Basil Chicken with Coconut Curry Sauce? Basil Chicken with Coconut Curry Sauce is a flavorful dish featuring marinated chicken cooked in a rich coconut curry sauce with basil and spices, served over rice.
How can I adjust the spice level in Basil Chicken with Coconut Curry Sauce? You can adjust the spice level by adding more or less jalapeño or substituting it entirely with a milder pepper. Additionally, reducing the chili powder will also tone down the heat.
Can I make Basil Chicken with Coconut Curry Sauce in advance? Yes! You can marinate the chicken ahead of time and prepare the dish a day in advance; just store it in the refrigerator and reheat before serving.
What sides pair well with Basil Chicken with Coconut Curry Sauce? This dish pairs well with hot, cooked rice, but you can also serve it with naan bread, a fresh salad, or steamed vegetables for a well-rounded meal.
How should I store leftovers of Basil Chicken with Coconut Curry Sauce? Store any leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage times, ensuring it is cooled before sealing.
Basil Chicken with Coconut Curry Sauce
Ingredients
For the chicken marinade
- 4 pieces boneless skinless chicken breast halves
- 2 teaspoons curry powder
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper (divided)
- 1/4 teaspoon chili powder
For the sauté
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 1 piece jalapeno pepper, seeded and finely chopped
- 1 tablespoon dried basil
- 1/4 teaspoon ground ginger
For the sauce
- 1 14 oz. can coconut milk (regular or light)
- 1/2 cup cream
- 1 tablespoon cornstarch
For serving
- 3-4 cups hot cooked rice
Instructions
Preparation
- Cut the boneless chicken breasts into one-inch pieces.
- In a bowl, mix the chicken with curry powder, half a teaspoon of salt, half a teaspoon of pepper, and chili powder. Allow the chicken to marinate for about one to two hours.
Cooking
- Heat olive oil in a large frying pan over medium-high heat.
- Add the chopped red onion to the pan and sauté for about three minutes until it starts to soften.
- Introduce the minced garlic, finely chopped jalapeño, dried basil, and ground ginger to the pan, cooking until fragrant.
- Add the marinated chicken to the skillet. Sprinkle the remaining salt and cook for about five to six minutes or until it is no longer pink.
- In a separate bowl, combine the coconut milk, cream, and cornstarch, whisking until smooth.
- Pour the mixture into the skillet and stir. Cook until the sauce thickens.
Serving
- Serve the basil chicken and coconut curry sauce over hot, cooked rice.
- Garnish with fresh basil or chopped green onions if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!