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Basil Chicken in Coconut Curry Sauce

Basil Chicken in Coconut Curry Sauce: A Family Favorite Delight

Basil Chicken in Coconut Curry Sauce is a quick and easy weeknight dinner that perfectly balances spices and flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 tablespoon Cumin Adds warmth and depth; consider using ground coriander for a different flavor profile.
  • 1 teaspoon Cinnamon Provides a subtle sweetness; avoid adding too much to retain balance.
  • 1/2 teaspoon Ground Cloves Adds complexity; can be substituted with allspice if unavailable.
  • 1/2 teaspoon Ground Cardamom Enhances the aromatic profile; not necessary for those short on spices.
  • 1/2 teaspoon Ground Black Pepper Introduces mild heat; freshly cracked pepper enhances flavor.
  • 1 teaspoon Chili Powder Offers a hint of spice; adjust based on heat preference.
  • 1 teaspoon Salt Essential for flavor enhancement; use kosher salt for better texture.
  • 1/2 teaspoon Ground Turmeric Adds vibrant color and flavor; can be omitted if desired.
For the Chicken and Vegetables
  • 1 pound Skinless Boneless Chicken Breasts Main protein source; can substitute with thighs for more flavor.
  • 2 tablespoons Olive Oil Used for sautéing; alternative oils include coconut or vegetable oil.
  • 1 cup Chopped Onion Adds sweetness and texture; yellow onion is recommended.
  • 2 cloves Garlic Freshly minced is preferable.
  • 1 medium Jalapeño Peppers Remove seeds for less heat; substitute with bell pepper for a milder option.
For the Sauce
  • 1 can Coconut Milk Key ingredient for creaminess; use unsweetened to control sweetness level.
  • 1 tablespoon Worcestershire Sauce Adds umami flavor; soy sauce can be used as a substitute.
  • 1 cup Fresh Basil Leaves Imparts fresh herbal notes; Thai basil can provide a different flavor.
  • 1 tablespoon Fresh Ginger Offers a sharp, spicy flavor; use less if ginger is not preferred.
For Serving
  • 2 cups Cooked Brown Rice Can also use quinoa or cauliflower rice.

Equipment

  • Skillet
  • Mixing Bowl
  • Measuring Spoons
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric. Mix well until evenly blended.
  2. Place the chicken breasts in a bowl. Generously coat the chicken with the spice blend. Allow to rest for about 30 minutes.
  3. In a skillet, heat olive oil over medium heat. Add onion and jalapeño; sauté for 3 minutes. Add garlic and cook for 1 more minute.
  4. Using the same skillet, add remaining olive oil. Add half of the chicken and cook for 5-6 minutes, flip and cook for 3-4 minutes more.
  5. Pour in the coconut milk and let it cook for 2-3 minutes until it thickens. Mix in Worcestershire sauce.
  6. Return sautéed chicken and vegetable mixture to the skillet. Add basil leaves and grated ginger; simmer for 2 minutes.
  7. Serve over cooked brown rice and garnish with additional basil leaves.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 38gProtein: 28gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 700mgPotassium: 780mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

This dish retains its flavor and softness, making it perfect for quick reheating.

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