Basil chicken with coconut curry sauce is a delightful dish that combines succulent chicken with a rich and creamy sauce, infused with aromatic spices. This recipe is perfect for those who appreciate a well-balanced meal that offers both comfort and exotic flair. With a few simple ingredients and easy-to-follow steps, you can create a culinary masterpiece that tantalizes your taste buds and warms your heart.
Why We Love This Basil Chicken with Coconut Curry Sauce Recipe
This dish is a celebration of flavors. The star ingredient, basil, brings freshness that harmonizes beautifully with the creamy coconut milk. The subtle heat from the jalapeno and the warm notes from the curry powder create a depth of flavor that excites your palate. Each bite of chicken is tender and infused with spices, and when served over fluffy rice, it transforms into a fulfilling meal. It’s perfect for a weeknight dinner or a gathering with friends, and its ease of preparation makes it accessible for cooks of all skill levels.
Ingredients about Basil Chicken with Coconut Curry Sauce
To make this delightful basil chicken with coconut curry sauce, you’ll need the following ingredients:
- 4 boneless skinless chicken breast halves
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil
1 medium red onion, chopped
- 5 cloves garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon dried basil
- 1/4 teaspoon ground ginger
- 1 (14 oz.) can coconut milk (regular or light)
- 1/2 cup cream
- 1 tablespoon cornstarch
- 3-4 cups hot cooked rice
How to Make Basil Chicken with Coconut Curry Sauce Directions
Follow these simple steps to create your basil chicken with coconut curry sauce:
- Start by cutting the chicken breasts into 1-inch pieces. Place them in a medium-sized bowl.
- In a separate small bowl, combine the curry powder, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and chili powder. Sprinkle this mixture over the chicken pieces, ensuring to coat them evenly. Cover the bowl with plastic wrap and chill in the refrigerator for 1 to 2 hours. This marinating process allows the chicken to absorb the spices and develop flavor.
- Once the chicken has marinated, heat the olive oil in a large non-stick frying pan over medium-high heat.
- Add the chopped red onion to the pan and sauté for about 3 minutes, until it begins to soften.
- Next, add the minced garlic, finely chopped jalapeno, dried basil, and ground ginger to the pan, cooking for another 2-3 minutes. You’ll know it’s ready when the onion is translucent, and the kitchen is filled with a fragrant aroma.
- Now it’s time to add the marinated chicken pieces to the skillet. Sprinkle the remaining 1/2 teaspoon of salt over the chicken as it cooks. Stir frequently and cook for about 5 to 6 minutes or until the chicken is no longer pink in the middle.
- While the chicken is cooking, prepare the sauce. In a medium bowl, combine the coconut milk, cream, and cornstarch. Whisk until well-blended, ensuring there are no lumps.
- Carefully pour this mixture into the skillet with the chicken. Stir it in, ensuring everything is combined. Continue to cook and stir for about 5 to 10 minutes. The sauce will slightly thicken and become bubbly, indicating it’s ready to serve.
- Serve this delectable dish over a bed of hot cooked rice, allowing the fluffy texture to soak up the wonderful coconut curry sauce.
How to Serve Basil Chicken with Coconut Curry Sauce
When it comes time to serve your basil chicken with coconut curry sauce, presentation is key. Start by spooning a generous helping of the cooked rice onto each plate. Create a comforting nest for the chicken and sauce to sit in.
Ladle the chicken and the rich coconut curry sauce on top of the rice. This visually appealing dish looks even more delicious when garnished with a sprig of fresh basil or a sprinkle of finely chopped green onions. This not only adds vibrant color but also enhances the fresh basil flavor.
For added texture and flavor, consider serving this dish with a side of steamed vegetables, such as broccoli or green beans. This will not only elevate your meal but add nutritional value to your plate. A light salad with a citrus dressing would also complement the dish well, providing a refreshing contrast to the rich curry sauce.
Expert Tips: Basil Chicken with Coconut Curry Sauce
Making this basil chicken with coconut curry sauce can be straightforward, but here are some expert tips to elevate your culinary game:
- Marinate Longer for More Flavor: If time allows, marinate the chicken overnight. The longer the chicken sits in the spice mix, the more flavorful it becomes.
- Adjust the Heat: If you prefer a milder dish, you can reduce the amount of jalapeno or replace it with a bell pepper. Conversely, for an extra kick, consider adding a pinch of crushed red pepper flakes to the curry sauce.
- Choosing Coconut Milk: Full-fat coconut milk gives a creamier texture, while light coconut milk provides a lighter version of the sauce. Choose based on your dietary preference.
- Thickening the Sauce: For a thicker sauce, increase the cornstarch slightly, or let it simmer longer to allow it to reduce.
- Fresh Ingredients: Using fresh garlic and ginger enhances the aroma and taste of the dish. Remove any skin from ginger and garlic before mincing.
How to Store Basil Chicken with Coconut Curry Sauce
If you find yourself with leftover basil chicken with coconut curry sauce, fear not! You can store it easily for future enjoyment. Here’s how:
- Allow the chicken and sauce to cool to room temperature.
- Transfer it into an airtight container. Make sure to separate any rice from the chicken if you plan to store them together, as rice can become soggy.
- Store the container in the refrigerator for up to 3 days. If you’d like to store it for a longer period, consider freezing the chicken and sauce. It will last up to 3 months in the freezer.
- When reheating, it’s best to thaw overnight in the refrigerator first. Reheat on the stove over low heat, stirring intermittently to avoid scorching.
Variation of Basil Chicken with Coconut Curry Sauce
While the classic basil chicken with coconut curry sauce is scrumptious, experimenting with variations can keep mealtime exciting. Here are some ideas you might enjoy:
- Add Vegetables: Incorporate chopped bell peppers, snap peas, or spinach into the sauce. This not only adds color but also boosts the nutritional value.
- Switch the Protein: If you’re feeling adventurous, try substituting chicken with shrimp or tofu. Both options pair beautifully with coconut curry sauce.
- Different Grains: Instead of rice, serve your dish over quinoa or cauliflower rice. Both alternatives will offer a unique twist and might be more suitable for those watching their carbohydrates.
- Curry Paste: For a more intense flavor, consider using red or green curry paste instead of curry powder. This will change the flavor profile and give a spicy edge to your dish.
- Herb Variations: Experiment with different herbs such as cilantro or mint in place of basil for a fresh new taste.
FAQ
What is the main ingredient in Basil Chicken with Coconut Curry Sauce?
The main ingredient in basil chicken with coconut curry sauce is, of course, chicken, which is infused with a delicious combination of spices and cooked in a rich coconut milk-based sauce.
How can I make the Basil Chicken with Coconut Curry Sauce spicier?
To increase the spice level in your basil chicken with coconut curry sauce, use more jalapeno, add crushed red pepper flakes, or incorporate spicy curry paste for an extra kick.
What can I serve with Basil Chicken with Coconut Curry Sauce?
Basil chicken with coconut curry sauce is best served over hot cooked rice, but you can also pair it with quinoa, steamed vegetables, or a fresh salad for a complete meal.
How long can I store Basil Chicken with Coconut Curry Sauce in the fridge?
You can store your basil chicken with coconut curry sauce in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it.
Can I use other types of protein in Basil Chicken with Coconut Curry Sauce?
Yes! You can easily substitute the chicken with shrimp, tofu, or even beef, depending on your preference. Each option will bring its unique flavor to the dish while complementing the coconut curry sauce.
Basil Chicken with Coconut Curry Sauce
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
- 1 tablespoon olive oil
For the Sauce
- 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
- 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 chicken breasts into 1-inch pieces and place in a medium-sized bowl.
- In a separate small bowl, mix the curry powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and chili powder. Sprinkle over chicken pieces and coat evenly. Cover and marinate in the refrigerator for 1 to 2 hours.
Cooking
- Heat olive oil in a large non-stick frying pan over medium-high heat.
- Add chopped red onion and sauté for about 3 minutes until softened.
- Add minced garlic, jalapeno, dried basil, and ground ginger. Cook for another 2-3 minutes, until the onion is translucent.
- Add the marinated chicken pieces to the skillet and sprinkle with the remaining salt. Cook for about 5-6 minutes or until the chicken is no longer pink.
- In a medium bowl, combine the coconut milk, cream, and cornstarch. Whisk until smooth.
- Pour the coconut mixture into the skillet with the chicken, stirring to combine. Cook for another 5-10 minutes until the sauce thickens.
Serving
- Serve over hot cooked rice, garnished with a sprig of fresh basil or chopped green onions.
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