Basil Chicken with Coconut Curry Sauce
Tender chicken in creamy Coconut Basil Curry sauce with fresh basil and spices. Quick weeknight dinner!
Equipment
- Large skillet
- Whisk
- Wooden spoon
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 2 teaspoons curry powder
- 1 teaspoon salt divided
- 0.5 teaspoon black pepper
- 0.25 teaspoon chili powder
- 2 tablespoons olive oil divided
- 1 medium red onion finely chopped
- 5 cloves garlic minced
- 1-2 jalapeño peppers seeded and minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon dried basil
- 14 ounce can full-fat coconut milk
- 0.25 cup heavy cream
- 1 tablespoon cornstarch
- 0.25 cup fresh basil leaves chopped for garnish
Instructions
- Mix curry powder, 1/2 teaspoon salt, pepper, and chili powder. Toss with chicken. Let marinate 15-30 minutes.
- Heat 1 tablespoon oil in skillet. Sauté onion, garlic, jalapeño, ginger, and basil for 4-5 minutes.
- Add chicken. Cook 6-8 minutes until browned.
- Whisk coconut milk, cream, cornstarch, and remaining salt. Add to skillet; simmer until thickened.
- Stir in fresh basil. Serve over rice.
Notes
- Use full-fat coconut milk for best creaminess.
- Adjust jalapeños for spice level.
- Serve with rice or naan.