This Easy Basil Chicken in Creamy Coconut Curry is a warm hug in a bowl! Tender chicken simmered in yummy coconut milk with fresh basil gives it a yummy twist that you’ll love.
Trust me, the smell while cooking is out of this world! I like to serve it with rice to soak up all that creamy goodness. Your taste buds will thank you! 🍛
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken thighs for added flavor and moisture, but you can substitute with breasts if you prefer a leaner option. Tofu or chickpeas can also work well if you’re looking for a meatless alternative!
Coconut Milk: Full-fat coconut milk gives the curry its creamy allure. If you want a lighter version, you can use lite coconut milk or substitute with almond milk, but it won’t be as rich. Thai coconut milk brands tend to be creamier!
Fresh Basil: Fresh basil adds a lovely herbal touch. If you can’t find fresh, a teaspoon of dried basil can be used, but it won’t have the same pungent flavor. Don’t skip on fresh herbs if possible!
Curry Powder: Mild curry powder is perfect for a subtle flavor. If you like it spicy, add some cayenne pepper or use a hotter curry blend. You could also experiment with Thai curry pastes for a different twist!
How Do I Get That Chicken Perfectly Cooked?
Cooking chicken thoroughly while keeping it juicy can sometimes be tricky. Here’s what I do:
- Start with evenly sized pieces so they cook at the same rate.
- Don’t overcrowd the pan. If your skillet is too crowded, the chicken will steam instead of brown.
- Make sure to brown the chicken on all sides, which adds extra flavor.
- After returning the chicken to the sauce, simmer gently until fully cooked, but don’t overdo it, or it can become dry.
Following these tips ensures your chicken will be moist and flavorful in your Easy Basil Chicken in Creamy Coconut Curry!
Easy Basil Chicken in Creamy Coconut Curry
Ingredients You’ll Need:
- For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or coconut oil
- Salt and black pepper to taste
- For the Curry Sauce:
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1/2 cup chicken broth or water
- 1 teaspoon curry powder (mild or to taste)
- 1/2 teaspoon turmeric powder (optional)
- For Garnish:
- 1 cup fresh basil leaves, roughly chopped
- Juice of 1/2 lime (optional, for brightness)
- Cooked rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 20 minutes to cook. In total, you’ll need around 30 minutes from start to finish. Quick, easy, and delicious!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive or coconut oil in a large skillet over medium-high heat. You want the oil hot enough to give the chicken a nice sear!
2. Cook the Chicken:
Season your chicken pieces generously with salt and pepper. Add the chicken to the hot skillet, browning on all sides. Cook for about 5-7 minutes until the chicken is cooked through. When done, remove the chicken and set it aside on a plate.
3. Sauté the Aromatics:
In the same skillet, add the diced onion, minced garlic, and minced ginger. Sauté these ingredients for about 3-4 minutes until the onions become translucent and fragrant. It’s going to smell amazing!
4. Add Spices:
Stir in the curry powder and turmeric powder, letting them cook for another minute to release their full flavors. This is the magic flavor moment!
5. Make the Sauce:
Pour in the coconut milk and chicken broth, stirring gently to combine everything. Bring the mixture to a gentle simmer.
6. Combine Chicken and Sauce:
Now return the browned chicken to the skillet, ensuring it gets nicely coated in that creamy sauce. Let it simmer for another 5-7 minutes until the sauce thickens slightly and the chicken is fully cooked.
7. Add Fresh Basil:
Stir in the fresh chopped basil and let it cook just until the basil wilts, which should take about a minute. This adds a fresh, vibrant flavor!
8. Season and Serve:
Before serving, taste your curry and adjust the seasoning with more salt and pepper as needed. If you like, you can squeeze some lime juice over the top for a zesty finish.
9. Enjoy!
Serve your delicious creamy basil chicken over a bowl of warm cooked rice. Feel free to garnish with extra fresh basil if desired. Enjoy this delightful, flavorful dish that brings the taste of the tropics right to your table!
FAQ for Easy Basil Chicken in Creamy Coconut Curry
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely beforehand! Ideally, thaw it in the fridge overnight for the best texture. You can also use a sealed plastic bag submerged in cold water for quicker thawing. Pat it dry before cooking to avoid extra moisture.
Can I Make This Dish Spicy?
Absolutely! If you like a kick, add a pinch of cayenne pepper or use a spicier curry powder. For extra heat, you can also add red pepper flakes or even diced chilies to the sautéing onions. Adjust to your taste preference!
What Should I Serve with the Curry?
This dish pairs wonderfully with rice to soak up the creamy sauce. You can also serve it over quinoa or alongside a fresh salad. For a low-carb option, try it with steamed vegetables or cauliflower rice!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave or warm gently on the stove over low heat, adding a little splash of water or coconut milk to restore creaminess if needed. Freshen it up with a little more basil before serving!
