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–+ servings
Basil Chicken with Coconut Curry Sauce

Basil Chicken with Coconut Curry Sauce for Cozy Family Nights

A comforting dish featuring tender chicken in a creamy coconut sauce, infused with fragrant basil and spices. Perfect for family nights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breast Can be substituted with shrimp.
  • 1 tablespoon curry powder Use a milder blend if preferred.
  • to taste salt
  • to taste pepper
  • 1 teaspoon chili powder Can be omitted for a milder dish.
For the Sauce
  • 2 tablespoons olive oil Can be replaced with any neutral oil.
  • 1 medium red onion Can be substituted with yellow onion.
  • 3 cloves garlic Use fresh garlic for best results.
  • 1 medium jalapeno pepper Reduce or remove seeds for a milder version.
  • 1 tablespoon dried basil Fresh basil can be used for a brighter taste.
  • 1 teaspoon ground ginger Fresh ginger can be used for a stronger flavor.
  • 1 can coconut milk Consider light coconut milk for a lower-calorie option.
  • 1/2 cup heavy cream Can be substituted with half-and-half or milk.
  • 2 tablespoons cornstarch Can be omitted for a thinner consistency.
For Serving
  • 4 servings hot cooked rice Quinoa or cauliflower rice can be used as low-carb alternatives.

Equipment

  • large nonstick pan
  • Mixing bowl
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Cut the boneless skinless chicken breast into 1-inch pieces. Combine with curry powder, salt, pepper, and chili powder, then chill in the refrigerator for 1 to 2 hours.
  2. Heat two tablespoons of olive oil in a large nonstick pan over medium heat. Sauté chopped red onion, minced garlic, diced jalapeno, dried basil, and ground ginger for 4 to 5 minutes until onions are translucent.
  3. Add the marinated chicken pieces to the skillet and season with additional salt. Cook for 5 to 6 minutes, stirring occasionally, until chicken is no longer pink.
  4. In a mixing bowl, combine coconut milk, heavy cream, and cornstarch, whisk until smooth. Once chicken is cooked, pour the mixture into the skillet, stirring to combine. Simmer on low heat for 2 to 3 minutes.
  5. Cook the Basil Chicken with Coconut Curry Sauce for an additional 5 to 10 minutes, stirring occasionally until sauce thickens and clings to the chicken.
  6. Spoon the Basil Chicken with Coconut Curry Sauce over bowls of hot cooked rice. Serve immediately and enjoy!

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.

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