Basil Chicken with Coconut Curry Sauce
A delightful fusion of flavors featuring tender chicken in a creamy coconut curry sauce with fresh basil, perfect for family dinners or gatherings.
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.
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Notes
For a lighter version, use light coconut milk. Consider adding vegetables or using shrimp or tofu as alternative proteins.