This Easy Basil Chicken in Creamy Coconut Curry is a tasty dish that’s full of flavor! Juicy chicken pieces are cooked in a rich coconut sauce with fresh basil, making it super comforting.
I love how this dish can turn any day into a special occasion. Just serve it over rice, and you’ve got a warm hug in a bowl! Perfect for impressing friends or just treating yourself.
Key Ingredients & Substitutions
Chicken: I love using boneless chicken thighs for their juiciness, but chicken breasts work just fine too. If you want a vegetarian option, try chickpeas or tofu instead; both absorb the curry flavors beautifully.
Coconut Milk: Full-fat coconut milk gives a rich creaminess to the dish. If you’re looking for a lighter option, use light coconut milk or a non-dairy alternative like soy or almond milk, though it might change the texture a bit.
Basil: Fresh basil is a must for that aromatic flavor. If it’s not available, you could use fresh cilantro or even mint as a substitution, though the taste will differ. Dried basil is not the best here, as it lacks that fresh punch.
Spices: Ground coriander and cumin add depth to the curry. If you don’t have these spices, a curry powder could work too, just adjust the amount according to your taste!
How Do I Get the Chicken Perfectly Cooked in Curry?
Cooking the chicken just right is key for this dish. Start by browning it in oil, which adds great flavor. Avoid overcrowding the pan; cook in batches if needed. Following these steps will keep the chicken juicy.
- Season chicken pieces well with salt and pepper before cooking.
- Cook until browned on all sides but not cooked through. Don’t worry; it will finish cooking in the sauce!
- Remove the chicken before adding the onions; this way, they won’t overcook.
By keeping an eye on the chicken during the simmering process, you’ll end up with tender and flavorful bites. Enjoy your curry adventure!
Easy Basil Chicken in Creamy Coconut Curry
Ingredients:
- 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 vegetable oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric powder (optional)
- 1/2 tsp red chili flakes or powder (adjust to taste)
- 1 can (13.5 oz/400ml) full-fat coconut milk
- 1/2 cup chicken broth or water
- 1 cup fresh basil leaves, roughly chopped (reserve some for garnish)
- Cooked rice, to serve
Time Needed:
You’ll need about 10 minutes to prepare this dish and around 20-25 minutes for cooking. So, in total, you’re looking at approximately 35 minutes from start to finish. Perfect for a weeknight dinner or a casual gathering!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning your chicken pieces with salt and black pepper. This will give them a great base flavor. Set the seasoned chicken aside for a moment.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for about 4-5 minutes, allowing it to brown on all sides. Don’t worry if it’s not fully cooked through just yet; it will finish cooking later. After browning, remove the chicken from the pan and set it aside.
3. Sauté the Aromatics:
In the same pan, add the diced onion and sauté for about 3-4 minutes until it turns translucent and slightly soft. This brings out the sweetness in the onion and adds flavor to your dish.
4. Add Garlic and Spices:
Next, mix in the minced garlic, ground coriander, ground cumin, turmeric (if you’re using it), and red chili flakes. Stir everything together and cook for 1-2 minutes, letting the spices become fragrant.
5. Create the Sauce:
Now pour in the coconut milk and chicken broth (or water). Stir well to combine all those flavors. Bring the mixture to a gentle simmer—this is where the magic happens!
6. Return the Chicken:
Add the chicken back into the pan. Cover and let it simmer for about 8-10 minutes. The chicken should be cooked through, and the sauce will thicken a bit during this time.
7. Add Fresh Basil:
Stir in the chopped fresh basil leaves, letting them wilt into the curry. Cook for another 1-2 minutes while you enjoy the amazing aroma filling your kitchen.
8. Adjust Seasoning:
Give the curry a taste and adjust the seasoning. If it needs more flavor, add a pinch of salt, pepper, or an extra sprinkle of chili flakes.
9. Serve and Enjoy:
Serve your creamy basil chicken curry over a bowl of warm cooked rice. Top with any reserved fresh basil leaves for a pop of color and fresh flavor. Dig in and enjoy your delicious and comforting meal!
This dish is a delightful way to enjoy chicken, packed with flavor and a hint of spice from the curry. Happy cooking!
FAQ for Easy Basil Chicken in Creamy Coconut Curry
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute chicken with shrimp, tofu, or even chickpeas for a vegetarian option. Just adjust the cooking times accordingly—shrimp cooks quickly, while tofu may need a bit more time to absorb flavors.
What Can I Substitute for Coconut Milk?
If you’re looking for a lighter alternative, you can use light coconut milk or a non-dairy milk like almond or soy milk. Keep in mind that using a non-coconut milk may result in a different flavor profile, but it will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or broth if needed to refresh the sauce.
Can I Make This Dish Ahead of Time?
You can prep the chicken and curry sauce in advance! Just cook everything up to the simmering step, then store it in the fridge for up to 2 days. When you’re ready to serve, simply simmer until heated through and stir in the fresh basil. Enjoy a quick meal on busy days!
