This Easy Basil Chicken in Creamy Coconut Curry Sauce is a flavor-packed meal that comes together quickly! Juicy chicken mingles with a rich, creamy sauce made from coconut milk and fresh basil.
You won’t believe how good this dish smells while it’s cooking! I love serving it over rice to soak up all that yummy sauce. Trust me, it’s a winner at the dinner table! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast or thighs work well for this dish. If you’re looking for alternatives, you can use tofu or chickpeas for a vegetarian option. I’ve enjoyed using thighs for their juiciness!
Coconut Milk: Full-fat coconut milk adds a delicious creaminess. If you’re looking for a lighter option, you can use light coconut milk or even almond milk, but it won’t be as rich. I find that the creaminess brings a comforting feel to each bite.
Curry Powder: Mild curry powder is my go-to, but feel free to adjust based on your spice preference. If you don’t have curry powder, you might use a mix of turmeric, cumin, and coriander instead, which adds nice flavor.
Basil: Fresh basil is a star here. If you can’t find it, cilantro or parsley can work in a pinch, but the flavor will change a bit. I absolutely love the aroma of fresh basil as it wilts in the sauce.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken well is crucial for this recipe. It’s best to directly cook the chicken in a hot skillet to achieve a good sear while keeping it juicy. Here’s how:
- Season the chicken with salt and pepper before you start cooking to enhance the flavor.
- Make sure your skillet is hot enough before adding the chicken to create a nice brown color.
- Aim for about 5-7 minutes of cooking time, flipping halfway for even browning. You can check the doneness with a meat thermometer—165°F (75°C) is the goal!
Following these tips will give your chicken a wonderful flavor and texture that pairs perfectly with the creamy coconut sauce!
Easy Basil Chicken in Creamy Coconut Curry Sauce
Ingredients You’ll Need:
- Chicken: 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- Seasoning: Salt and black pepper, to taste
- Oil: 1 tbsp olive oil or vegetable oil
- Vegetables: 1 small onion, diced
- Flavorings: 2-3 cloves garlic, minced
- Ginger: 1 tbsp ginger, minced or grated
- Curry Powder: 1 tbsp curry powder (mild or medium)
- Coconut Milk: 1 can (13.5 oz / 400 ml) full-fat coconut milk
- Liquid: 1/2 cup chicken broth or water
- Basil: 1 cup fresh basil leaves, loosely packed, roughly chopped
- For Serving: Cooked rice
How Much Time Will You Need?
This delightful dish can be prepared in about 30 minutes, making it a quick and easy option for a weeknight dinner. You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking them to perfection!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken pieces with salt and black pepper. Make sure they’re evenly coated, so the flavor is well-distributed throughout the dish.
2. Cook the Chicken:
In a large skillet or pan, heat the oil over medium-high heat. Once hot, add the seasoned chicken pieces. Cook for about 5-7 minutes, turning occasionally until the chicken is browned on all sides and cooked through. After cooking, remove the chicken and set it aside on a plate.
3. Sauté the Onions:
In the same skillet, add the diced onion. Sauté for 3-4 minutes, stirring occasionally, until the onions are softened and translucent. This step builds a wonderful flavor base for your dish!
4. Add Garlic and Ginger:
Next, add the minced garlic and ginger to the skillet. Cook for an additional minute, stirring frequently, until fragrant. Your kitchen will smell amazing at this point!
5. Bloom the Spices:
Stir in the curry powder and cook for 30 seconds. This helps to bloom the spices, bringing out their full flavor and aroma. Your dish is off to a fragrant start!
6. Create the Sauce:
Pour in the coconut milk and chicken broth (or water). Stir to combine and bring to a gentle simmer. This is where your creamy sauce begins to form!
7. Combine Chicken and Simmer:
Return the cooked chicken to the skillet, gently stirring to incorporate it into the sauce. Let it simmer for about 5 minutes, allowing the chicken to soak up the creamy flavors while the sauce thickens slightly.
8. Add Fresh Basil:
Fold in the fresh basil leaves and cook for an additional 1-2 minutes until they are wilted and vibrant. The aroma of the basil adds a beautiful freshness to the dish!
9. Taste and Adjust Seasoning:
Before serving, taste the sauce and adjust the seasoning with more salt and pepper if needed. Make sure it’s just right for your palate!
10. Serve and Enjoy:
Serve the creamy basil chicken over a generous portion of cooked rice, spooning extra sauce on top. Feel free to garnish with additional fresh basil leaves for that extra pop of flavor and color!
Enjoy your comforting and aromatic Easy Basil Chicken in Creamy Coconut Curry Sauce! It’s sure to be a hit at your table!
FAQ for Easy Basil Chicken in Creamy Coconut Curry Sauce
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s important to fully thaw it first for even cooking! Thaw it in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water until thawed. Pat it dry before seasoning and cooking.
How Can I Make This Dish Spicier?
If you crave more heat, try adding a pinch of cayenne pepper, red pepper flakes, or a splash of hot sauce to the curry powder when cooking. Start with a small amount and adjust to your taste to avoid overpowering the dish.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can make the sauce and cook the chicken in advance. Store them in an airtight container in the fridge for up to 2 days. When you’re ready to eat, reheat on the stove until warmed through, adding a splash of coconut milk if needed to freshen it up.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. You can also freeze leftovers for up to 2 months—just thaw in the fridge before reheating!
