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Basil Chicken with Coconut Curry Sauce

Basil Chicken with Coconut Curry Sauce for a Cozy Dinner

Basil Chicken with Coconut Curry Sauce is a family-friendly dish featuring tender chicken in a creamy coconut sauce, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Breast Halves Easily replaced with shrimp or tofu for variety.
For the Spice Mix
  • 2 tbsp Curry Powder Try different brands to find your perfect heat level.
  • 1 tsp Salt Adjust based on your personal preference.
  • 1 tsp Pepper Substitute black pepper with white pepper if preferred.
  • 1 tsp Chili Powder Reduce or omit for a milder taste.
For Sautéing
  • 2 tbsp Olive Oil Can be replaced with coconut or avocado oil.
  • 1 medium Red Onion Yellow or white onion can also be used.
  • 3 cloves Garlic Fresh garlic is best, but powder works in a pinch.
  • 1 medium Jalapeno Pepper Remove seeds to lower the heat.
For the Sauce
  • 2 tbsp Dried Basil Fresh basil is preferred for a brighter touch.
  • 1 tbsp Ground Ginger Fresh ginger offers a fresher flavor.
  • 1 can Coconut Milk Light coconut milk can be used for a lighter variant.
  • 1/2 cup Cream Half and half or milk can substitute for a lighter option.
  • 2 tbsp Cornstarch Arrowroot works well for gluten-free needs.
For Serving
  • 4 cups Hot Cooked Rice Quinoa or cauliflower rice can be used for a low-carb alternative.

Equipment

  • Nonstick frying pan
  • Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Start by cutting boneless skinless chicken breast halves into bite-sized 1-inch pieces. In a bowl, combine the chopped chicken with curry powder, salt, pepper, and chili powder. Mix well to ensure every piece is coated with the spices, then let it marinate for 1 to 2 hours in the refrigerator.
  2. In a large nonstick frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add finely chopped red onion, minced garlic, and diced jalapeno pepper. Sauté for about 5 minutes until the onion becomes translucent and fragrant.
  3. Add the marinated chicken to the skillet, along with any leftover spices. Cook the chicken for about 5 to 6 minutes, stirring occasionally until it's no longer pink and lightly browned.
  4. In a separate bowl, whisk together the coconut milk, cream, and cornstarch until the mixture is smooth. Pour into the skillet with the cooked chicken, stir well, and let it simmer for about 5 to 10 minutes.
  5. Once the sauce is thickened, spoon the Basil Chicken with Coconut Curry Sauce over a bed of hot cooked rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Marinate longer for enhanced flavor. Adjust spice levels according to preference. Use fresh ingredients for the best flavor and consider gluten-free alternatives for thickening if needed.

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