This Easy Basil Chicken in Creamy Coconut Curry is a comforting dish that brings a touch of warmth to your table. Juicy chicken, fresh basil, and a creamy coconut sauce blend perfectly for a tasty meal!
I love how quick this recipe is—just sauté, simmer, and enjoy! Serve it over rice for a filling dinner that feels fancy but is super simple to make. You’ll impress your friends without breaking a sweat! 😊
Key Ingredients & Substitutions
Chicken: You can use either boneless, skinless chicken thighs or breasts. I prefer thighs for their juicy texture, but breasts work well too. If you’re looking for a lighter version, you could switch to tofu or chickpeas for a plant-based option.
Coconut Milk: Full-fat coconut milk gives the dish a rich and creamy texture, but if you want a lighter sauce, you can use light coconut milk. Alternatively, unsweetened almond milk can be a good substitute, although it won’t be as creamy.
Basil: Fresh basil is key for this dish. If you don’t have it, you can use cilantro or parsley for a different herbal flavor. Just remember that dried herbs are less potent, so use them sparingly if you opt for dried basil.
Spices: Ground spices like cumin and coriander are essential for depth of flavor. You can try using curry powder instead of the individual spices if you have it on hand. Just adjust the amount since curry powder can vary in spice level.
How Do You Get the Chicken Perfectly Cooked?
For perfectly cooked chicken, it’s important to avoid overcrowding the skillet. Here’s how to do it:
- Heat the oil properly before adding the chicken—this helps to sauté rather than steam.
- Cook the chicken in a single layer. If your skillet is small, do it in batches.
- Let the chicken sit undisturbed for a couple of minutes before turning to allow it to brown nicely.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer for accuracy!
By following these tips, you’ll have juicy, tasty chicken every time!
Easy Basil Chicken in Creamy Coconut Curry
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tbsp olive oil or coconut oil
For the Sauce:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder or paprika (optional for mild heat)
- 1 can (14 oz/400 ml) full-fat coconut milk
- 1 tbsp fish sauce or soy sauce (optional)
For Serving:
- 2 cups fresh basil leaves, roughly chopped
- Cooked rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking time, making it an easy and quick dish to prepare. In total, you’ll need about 30 minutes, and you’ll have a delicious meal ready for your family or guests!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken pieces with salt and black pepper. This step adds a nice base flavor to your chicken.
2. Cook the Chicken:
In a large skillet, heat the olive or coconut oil over medium-high heat. Once hot, add the seasoned chicken pieces. Cook them for about 6-8 minutes, turning occasionally until they are browned and cooked all the way through. When done, remove the chicken from the skillet and set it aside.
3. Sauté the Aromatics:
In the same skillet, add the finely chopped onion and sauté for 3-4 minutes until they soften and become translucent. This builds a flavorful base for the sauce.
4. Add Garlic and Ginger:
Next, add the minced garlic and ginger to the onions in the skillet. Sauté for another 1-2 minutes until they’re fragrant. You’ll love the smell!
5. Toast the Spices:
Stir in the ground cumin, coriander, turmeric, and chili powder (if using). Cook for about 1 minute. This toasting step enhances the flavors of the spices.
6. Add Coconut Milk:
Pour in the coconut milk, stirring well to combine everything. Make sure to scrape any browned bits from the bottom of the pan for added flavor!
7. Incorporate the Chicken:
If you’re using fish sauce or soy sauce, add it at this point. Then return the cooked chicken to the skillet, giving it a good mix with the sauce.
8. Simmer the Curry:
Lower the heat to medium-low and let the curry simmer for about 5-7 minutes. This will help the sauce thicken a bit and allow the flavors to meld together.
9. Add Fresh Basil:
Stir in most of the chopped fresh basil leaves, saving a little for garnish. Cook for an additional minute, letting the basil infuse its flavor into the sauce.
10. Serve and Enjoy:
Serve this creamy basil chicken curry over cooked rice, garnishing it with the reserved fresh basil leaves. Enjoy the bright and fragrant flavors of this easy and delicious dish!
Bon appetit!
FAQ for Easy Basil Chicken in Creamy Coconut Curry
Can I Use a Different Protein?
Absolutely! This recipe works well with shrimp, tofu, or even chickpeas for a vegetarian option. Just adjust the cooking time accordingly—shrimp takes about 3-4 minutes, while tofu or chickpeas can be added at the same time as the chicken.
What Can I Substitute for Coconut Milk?
If you need a non-coconut option, you can use unsweetened almond milk or cashew cream for a creamy texture. However, the flavor will be different. For a closer taste, a mix of heavy cream and some vegetable broth can also work, but it won’t have the same coconut flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. You may need to add a splash of water or broth to loosen the sauce when reheating.
Can I Make It Spicier?
Yes! If you enjoy heat, you can increase the amount of chili powder or add some fresh sliced chili peppers to the dish. Adjust the spice level according to your taste preferences!
