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–+ servings
Basil Chicken with Coconut Curry Sauce

Basil Chicken with Coconut Curry Sauce for Cozy Family Nights

A delightful blend of spices and coconut milk, this Basil Chicken with Coconut Curry Sauce is perfect for family dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breast Halves Cut into 1-inch pieces
  • 2 tablespoons Curry Powder Substitute with garam masala for a unique twist
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Freshly ground recommended
  • 1 teaspoon Chili Powder Reduce or omit for milder flavor
For the Base
  • 2 tablespoons Olive Oil Can substitute with coconut oil
  • 1 medium Medium Red Onion Chopped
  • 5 cloves Garlic Minced
  • 1 unit Jalapeño Pepper De-seed for less spice or omit
  • 1 tablespoon Dried Basil Fresh offers a brighter flavor
  • 1/4 teaspoon Ground Ginger Fresh is preferable
For the Creamy Sauce
  • 14 oz Coconut Milk Can use light coconut milk
  • 1/2 cup Cream Substitute with half-and-half or milk
  • 1 tablespoon Cornstarch Omit for thinner sauce
For Serving
  • 3-4 cups Hot Cooked Rice Quinoa or cauliflower rice are alternatives

Equipment

  • Large nonstick frying pan
  • Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by cutting the boneless, skinless chicken breast halves into 1-inch pieces. In a bowl, season the chicken with curry powder, salt, pepper, and chili powder. Mix well and refrigerate for 1-2 hours.
  2. Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium-high heat. Add chopped medium red onion, minced garlic, jalapeño pepper, dried basil, and ground ginger. Sauté for about 5 minutes until the onion is translucent.
  3. Add the marinated chicken pieces to the skillet, ensuring even cooking. Stir occasionally and cook for about 5-6 minutes until the chicken is no longer pink.
  4. In a separate bowl, whisk together the coconut milk, cream, and cornstarch until smooth. Pour into the skillet with the chicken, stirring gently to combine. Cook for another 5-10 minutes until the sauce thickens.
  5. Once the sauce reaches desired thickness, serve the Basil Chicken with Coconut Curry Sauce hot over cooked rice.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 35gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

Marinating the chicken enhances flavor. Fresh garlic and ginger provide maximum flavor impact. Adjust spice levels to suit your taste.

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