This Easy Basil Chicken in Creamy Coconut Curry is a delicious dish that combines tender chicken, fresh basil, and smooth coconut milk. It’s like a warm hug in a bowl!
You’ll love how quick it is to make. I often serve it over rice to soak up that creamy goodness. Trust me, you’ll be going back for seconds! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs are my favorite for their juiciness. However, chicken breasts also work. If you want a lighter option, try tofu or chickpeas for a plant-based version!
Coconut Milk: Full-fat coconut milk adds richness, but you can use light coconut milk or even almond milk for a thinner sauce. Just know it won’t be as creamy! You could also use other creamy dairy alternatives like cashew cream.
Fresh Basil: This dish shines with fresh basil leaves. If basil is hard to find, consider using cilantro or even spinach for a different twist.
Onion & Garlic: These aromatics form a flavor base. If you’re in a pinch, use onion powder and garlic powder. Just remember, fresh is always better!
How Do I Make Sure My Chicken Stays Juicy?
Cooking chicken can be tricky! To keep your chicken tender, follow these simple tips:
- Use medium-high heat: This helps brown the chicken quickly, sealing in moisture.
- Don’t overcrowd the pan: Cook in batches if necessary to ensure even cooking.
- Let it rest: After cooking, let the chicken rest a few minutes before adding it back into the sauce. This helps keep it juicy.
With these tips and adjustments, you’ll have a delicious and creamy basil chicken coconut curry that everyone will love!
Easy Basil Chicken in Creamy Coconut Curry
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tbsp olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1 tbsp curry powder (mild or medium, based on preference)
- 1 tsp ground cumin
- 1/2 tsp turmeric (optional)
- Salt and black pepper to taste
- 1 cup fresh basil leaves, roughly chopped (reserve some for garnish)
- Cooked rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, and around 20 minutes to cook. In just about 30 minutes, you’ll have a delicious meal ready to enjoy!
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 it hot enough to sear the chicken nicely!
2. Cook the Chicken:
Add the chicken pieces to the skillet and season with salt and pepper. Cook them for about 5-7 minutes, browning them on all sides until they’re cooked through and golden. Once ready, take the chicken out of the pan and set it aside on a plate.
3. Sauté the Aromatics:
In the same skillet, toss in the chopped onion. Sauté for 3-4 minutes until it becomes translucent and soft. Then, add the minced garlic and ginger. Cook them together for another 1-2 minutes until you can smell their delicious aroma!
4. Add the Spices:
Now it’s time to stir in the curry powder, cumin, and optional turmeric. Let the spices cook for about 1 minute. This will bring out all their flavors!
5. Mix in the Coconut Milk:
Pour in the coconut milk while stirring well to combine everything. Allow it to gently simmer for a minute. This makes the sauce creamy and rich.
6. Combine Chicken and Sauce:
Return the cooked chicken back to the skillet and let it simmer in the creamy sauce for 5 minutes. This will meld all those flavors together beautifully!
7. Add Fresh Basil:
Stir in the chopped basil and let it cook for an additional 1-2 minutes until the basil is soft and aromatic.
8. Final Touches:
Give the dish a taste! Adjust seasoning with more salt and black pepper if necessary. Yum!
9. Serve and Enjoy:
Dish out the creamy coconut curry chicken over hot cooked rice. Don’t forget to sprinkle with some fresh basil leaves for garnish!
Enjoy this easy, fragrant, and creamy basil chicken coconut curry, perfect for a quick weeknight dinner!
FAQ for Easy Basil Chicken in Creamy Coconut Curry
Can I Substitute the Chicken with Tofu?
Absolutely! Tofu is a great plant-based alternative. Use firm or extra-firm tofu, and sauté it until golden in step 2. Just make sure to press it first to remove excess moisture!
What Can I Use Instead of Coconut Milk?
If you’re looking for an alternative, you can use almond milk or cashew cream for a lighter option. Just keep in mind that the sauce may be less creamy. Adding a bit of cornstarch can help thicken it!
How Long Does This Dish Last in the Fridge?
Your leftovers can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze it, let it cool first, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Make This Recipe Spicier?
Of course! To add some heat, you can include a diced chili pepper when you sauté the onions, or add a pinch of red pepper flakes when mixing in the spices. Adjust according to your heat preference!
