This Easy Basil Chicken in Creamy Coconut Curry is a warm and flavorful dish. It combines juicy chicken with fresh basil and a creamy coconut sauce that will make your taste buds dance!
Honestly, who doesn’t love a one-pan meal? I enjoy serving it over rice or noodles, and trust me, the sauce is so good, you’ll want to soak it up with every bite!
Key Ingredients & Substitutions
Chicken: I like using chicken thighs for their tenderness and flavor, but you can easily swap in chicken breasts for a leaner option. Alternatively, if you’re vegetarian, try using chickpeas or tofu for a satisfying protein substitute.
Coconut Milk: Full-fat coconut milk provides a rich creaminess that elevates the dish. If you’re looking for a lighter version, you can use light coconut milk or even unsweetened almond milk, though it may not be as creamy as the original.
Basil: Fresh basil is key for that aromatic flavor. If you can’t find fresh basil, you can use dried basil (1 tsp) instead, but fresh really makes the dish pop. Other herbs like cilantro or mint can be delicious alternatives!
Curry Powder: This gives our dish its warmth and depth. If you don’t have curry powder, you could use garam masala, or a mix of turmeric and coriander to approximate the flavor.
What’s the Best Way to Sear Chicken for a Juicy Result?
Searing chicken properly is essential for a yummy dish! Here’s how to do it right:
- Ensure your skillet is hot before adding oil; this helps achieve that golden crust.
- Don’t overcrowd the pan—cook chicken in batches if you need to. This keeps it from steaming.
- Allow one side to cook without moving it, about 3-4 minutes, until it lifts easily. Flip and cook the other side equally.
Doing this locks in juices and flavor, making your chicken tender and tasty. Enjoy your cooking adventure!
Easy Basil Chicken in Creamy Coconut Curry
Ingredients You’ll Need:
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tbsp olive oil or coconut oil
For the Sauce:
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp paprika or smoked paprika
- Salt and pepper, to taste
For Garnish:
- 1 cup fresh basil leaves, roughly chopped
- Cooked rice (white, jasmine, or brown rice) for serving
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 20 minutes to cook. In total, you’ll need around 35 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Searing the Chicken:
Start by heating the olive oil or coconut oil in a large skillet over medium-high heat. While the oil is heating, season your chicken chunks with salt, pepper, paprika, and cumin. Once the oil is hot, carefully add the chicken to the skillet. Sear the chicken for about 5-7 minutes, turning to get that lovely golden color on all sides. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Sautéing the Aromatics:
In the same skillet (keeping all those delicious drippings!), add the chopped onion. Sauté it for 3-4 minutes until it becomes translucent. Then, add in the minced garlic and ginger, stirring for another 1-2 minutes until everything smells amazing and fragrant.
3. Making the Sauce:
Pour the full can of coconut milk into the skillet and stir in the curry powder. Bring the sauce to a gentle simmer, mixing well to combine the flavors.
4. Cooking the Chicken:
Now, it’s time to return your seared chicken back into the skillet. Make sure to coat the pieces well in that creamy sauce! Lower the heat to medium-low and let it simmer for about 10-12 minutes, until the chicken is fully cooked and the sauce thickens just a little.
5. Finishing Touches:
Just before serving, stir in the fresh basil—saving a bit for garnishing. Cook for another minute to let those flavors blend.
6. Serving:
Serve your delicious creamy coconut curry chicken over hot cooked rice. Garnish with the reserved basil leaves and enjoy the wonderful flavors!
This comforting dish is sure to become a favorite for cozy dinners. Enjoy your culinary adventure!
Frequently Asked Questions
Can I Use Different Protein in This Recipe?
Absolutely! You can substitute the chicken with shrimp, chickpeas, or tofu for a vegetarian option. Adjust cooking time accordingly: shrimp cooks quickly (about 5 minutes) while chickpeas or tofu may take a bit longer to heat through.
Can I Make This Dish Spicier?
Yes! If you like a bit of heat, feel free to add some red pepper flakes or a diced chili pepper along with the onions. You can also incorporate a dash of cayenne pepper into the spice mix for an extra kick.
How to Store Leftovers? Can I Reheat Them?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in a saucepan over low heat, stirring occasionally, or use the microwave, ensuring it’s heated through before serving. You may want to add a splash of coconut milk or water to loosen the sauce when reheating.
Is It Possible to Make This Recipe Ahead of Time?
Yes, you can prepare the chicken and curry sauce a day in advance. Just store the cooled mixture in the fridge. When ready to serve, reheat on the stove and stir in the fresh basil just before serving for maximum flavor!
