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Basil Chicken with Coconut Curry Sauce for Family Bliss

An easy and flavorful Basil Chicken with Coconut Curry Sauce that brings families together for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Marination Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breast Using thighs can add more flavor.
  • 1 teaspoon Salt Consider using less for low-sodium diets.
  • 1 teaspoon Pepper Feel free to use black or white pepper as you like.
  • 1 teaspoon Chili Powder Omit for a milder palate.
For the Sauce
  • 2 tablespoons Curry Powder Adjust to control heat level.
  • 2 tablespoons Olive Oil Vegetable oil can be a suitable substitute.
  • 1 medium Red Onion Yellow onion is a great alternative.
  • 4 cloves Garlic Fresh garlic is preferred over powder.
  • 1 medium Jalapeno Pepper Adjust quantity based on your heat preference.
  • 1 teaspoon Dried Basil Swap with fresh basil at serving for added brightness.
  • 1 teaspoon Ground Ginger Fresh ginger is also a fantastic option.
For Creaminess
  • 1 can Coconut Milk Light coconut milk is an option too, or alternatives like almond milk.
  • 1/2 cup Cream Can use half-and-half or omit for a lighter dish.
  • 1 tablespoon Cornstarch Arrowroot powder can work as a substitute.
For Serving
  • 2 cups Hot Cooked Rice Try quinoa or cauliflower rice for a gluten-free option.

Equipment

  • Large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Cut the boneless skinless chicken breast into 1-inch pieces and place them in a bowl. Sprinkle with curry powder, salt, pepper, and chili powder. Toss to coat the chicken evenly and let it marinate for 1-2 hours in the refrigerator for maximum flavor.
  2. Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chopped red onion, minced garlic, and diced jalapeno pepper. Sauté until the onion is translucent and fragrant, about 4-5 minutes, stirring occasionally to prevent burning.
  3. Cook the Chicken: Add the marinated chicken pieces to the skillet, spreading them evenly across the surface. Cook for 5-6 minutes, stirring occasionally, until they are browned and no longer pink in the center. Ensure the chicken is thoroughly cooked for safety and to achieve optimal moisture.
  4. Prepare the Sauce: While the chicken cooks, whisk together the coconut milk, cream, and cornstarch in a separate bowl until smooth. This mixture will create the rich, creamy sauce for your Basil Chicken with Coconut Curry Sauce.
  5. Combine and Thicken Sauce: Pour the creamy sauce mixture into the skillet with the chicken. Stir well to combine, and reduce the heat to medium. Allow the sauce to simmer, stirring occasionally, for about 5-10 minutes, until it thickens to your desired consistency.
  6. Serve the Dish: Taste the sauce and adjust seasoning if necessary before serving. Serve the rich Basil Chicken with Coconut Curry Sauce over hot cooked rice, garnishing with fresh basil for an eye-catching and flavorful presentation.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Allow the chicken to marinate longer for deeper flavor; even a quick 30-minute soak can elevate the taste. Adjust the heat to your taste by modifying the amount of jalapeño and chili powder. Add fresh basil right before serving to brighten the flavors. Store any leftovers in the fridge for up to 3 days; reheat gently to maintain the dish's creamy consistency.

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