Description
This Coconut Basil Chicken Curry is a quick and flavorful dish featuring tender chicken cubes simmered in a fragrant coconut milk and basil-infused curry sauce. Ready in just 30 minutes, it’s perfect for a weeknight dinner and pairs wonderfully with steamed rice.
Ingredients
Chicken and Spices
- 1½ pounds chicken breasts, boneless and skinless, cut into small cubes
- 2 tablespoons curry powder
- ½ teaspoon chili powder
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Cooking Base
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, finely minced
- 1 jalapeno pepper, seeded and chopped
- ¼ cup fresh basil, torn roughly
- 14 ounces coconut milk (1 can)
- ½ cup chicken broth (low sodium or no sodium added)
Instructions
- Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken, sprinkle curry powder, chili powder, salt, and pepper over it, then toss well to coat evenly. Cook for about 5 minutes until the chicken begins to brown.
- Sauté the onion: Add the chopped onion to the skillet with the chicken and continue cooking until the onion becomes translucent, approximately 5 minutes.
- Add garlic and jalapeno: Stir in the minced garlic and chopped jalapeno pepper. Cook for about 30 seconds until the garlic is aromatic but not browned.
- Simmer with liquids: Pour in the chicken broth and coconut milk. Bring the mixture to a boil, then reduce the heat to medium and cook for an additional 5 minutes to meld flavors and slightly thicken the sauce. Taste and adjust seasoning with salt and pepper as needed.
- Finish with basil: Stir in the torn fresh basil just before removing the skillet from heat to maintain its vibrant flavor.
- Serve: Serve the curry warm over steamed rice for a complete meal.
Notes
- For milder heat, reduce the amount of jalapeno or remove seeds completely.
- Use low sodium chicken broth to better control the salt content in the dish.
- Fresh basil adds essential aroma and flavor. If unavailable, substitute with fresh cilantro or Thai basil for a different twist.
- This curry can be made with other proteins such as shrimp or tofu for variation.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
