Basil Chicken with Coconut Curry Sauce
A delightful dish combining succulent chicken with a rich and creamy coconut curry sauce, flavored with aromatic spices.
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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Notes
For added texture, consider serving with steamed vegetables or a fresh salad. Store leftovers in an airtight container in the fridge for up to 3 days.