Description
This Coconut Basil Chicken Curry is a flavorful and creamy dish combining tender chicken breast cubes with aromatic spices, fresh basil, and rich coconut milk. Ready in just 30 minutes, it makes for a comforting and satisfying meal served warm over rice.
Ingredients
Chicken and Spices
- 1½ pound chicken breasts (boneless and skinless, cut into small cubes)
- 2 tablespoon curry powder
- ½ teaspoon chili powder
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Vegetables and Aromatics
- 2 tablespoon olive oil
- 1 onion (chopped)
- 3 cloves garlic (finely minced)
- 1 jalapeno pepper (seeded and chopped)
- ¼ cup fresh basil (torn roughly)
Liquids
- 14 ounce coconut milk (1 can)
- ½ cup chicken broth (low sodium or no sodium added)
Instructions
- Prepare and Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken breasts, then sprinkle curry powder, chili powder, salt, and pepper over them. Toss well to coat evenly. Cook for about 5 minutes until the chicken just begins to brown on the outside.
- Sauté the Onion: Add the chopped onion to the skillet with the chicken. Continue cooking for approximately 5 minutes until the onion becomes translucent, stirring occasionally to prevent sticking.
- Add Aromatics: Stir in the finely minced garlic and chopped jalapeno pepper. Cook for another 30 seconds until the garlic becomes fragrant and aromatic, taking care not to burn it.
- Simmer with Liquids: Pour in the chicken broth and coconut milk and bring the mixture to a boil. Once boiling, reduce the heat to medium and allow it to simmer for 5 minutes to meld the flavors. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the torn basil leaves and then remove the skillet from heat.
- Serve: Serve the coconut basil chicken curry warm, ideally over a bed of steamed white or brown rice for a complete meal.
Notes
- Use fresh basil for best flavor; dried basil will alter the taste.
- Adjust the amount of chili powder and jalapeno according to your preferred spice level.
- To make this recipe dairy-free and gluten-free, ensure your chicken broth is certified gluten-free.
- Leftovers can be stored in an airtight container refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To reduce calories, use light coconut milk instead of regular full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
