This Easy Basil Chicken in Creamy Coconut Curry is a flavorful dish that’s simple to whip up. Juicy chicken meets a rich and creamy coconut sauce, topped with fresh basil for extra delight!
I love how the coconut adds a sweet touch to the spices, making every bite so comforting. It’s perfect served over rice—because, let’s be real, rice is basically the best sidekick ever! 🌿🍛
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless thighs because they stay juicy and are packed with flavor. If you’re looking for a leaner option, you can go for chicken breasts. Tofu or chickpeas make excellent substitutes for a vegetarian version!
Coconut Milk: Full-fat coconut milk lends a creamy richness that pairs beautifully with the curry spices. You can substitute light coconut milk for a lighter dish, though it won’t be as rich. Alternatively, almond or cashew milk can work in a pinch, but the flavor will be different.
Basil: Fresh basil adds a lovely aroma and a hint of sweetness to the dish. If fresh isn’t available, you could use dried basil, but it’s best to add it earlier in cooking as dried herbs are more potent. Thai basil offers a unique twist if you’re feeling adventurous!
Curry Powder: Store-bought curry powder is convenient, but if you want to add your personal touch, you can create your own blend with spices like cumin, coriander, and a dash of cinnamon. Garam masala is another option for a more aromatic flavor!
How Can You Get the Chicken Perfectly Cooked?
Getting the chicken just right is important for a delicious curry. Follow these tips for perfect results:
- **Dry the Chicken:** Patting the chicken pieces dry with paper towels helps them brown nicely, creating a tasty outside.
- **Medium-High Heat:** Use medium-high heat when browning. You want a sizzle to ensure that the chicken sears well.
- **Don’t Overcrowd the Pan:** If you’re making a big batch, cook the chicken in batches to prevent steaming. Overcrowding can lead to a rubbery texture.
- **Check Doneness:** Use a meat thermometer; chicken should reach 165°F (74°C). This ensures it’s safe and juicy!
With these tips, you’ll have tender, flavorful chicken ready to shine in your coconut curry!
Easy Basil Chicken in Creamy Coconut Curry
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 1 cup coconut milk (full-fat for creaminess)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- Salt and pepper, to taste
- 1 cup fresh basil leaves, chopped (reserve a few for garnish)
- 1 cup cooked rice (for serving)
- Optional: 1 small green chili, finely chopped (for heat)
- Optional: juice of 1/2 lime (to brighten flavors)
How Much Time Will You Need?
This delicious Easy Basil Chicken in Creamy Coconut Curry takes roughly 30 minutes to prepare and cook. It’s perfect for a weeknight dinner when you want something flavorful without spending all day in the kitchen!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken pieces dry with paper towels. This will help them brown nicely. Season the chicken generously with salt and pepper to add flavor.
2. Brown the Chicken:
In a large skillet, heat the olive oil or coconut oil over medium-high heat. Carefully add the chicken pieces and cook them until they’re nicely browned and cooked through, which should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside for later.
3. Cook the Aromatics:
Now, reduce the heat to medium. Use the same skillet to add the chopped onion. Cook until the onion becomes soft and translucent, about 3-4 minutes. Then, add the minced garlic, ginger, and, if you like a bit of heat, the optional green chili. Sauté everything for about 1 minute until it becomes fragrant.
4. Add Spices:
Next, stir in the curry powder, ground cumin, and turmeric. Cook this mixture for about 30 seconds to allow the spices to bloom and release their flavors.
5. Add Coconut Milk:
Pour the coconut milk into the skillet, stirring to combine all the ingredients. Let this simmer gently for about 3-4 minutes to thicken it slightly and enhance the flavors.
6. Return Chicken to Skillet:
Now it’s time to bring back the chicken! Add the browned chicken pieces back into the skillet with the creamy sauce. Stir in the chopped basil leaves and let everything cook together for another 2-3 minutes so the flavors can meld and the chicken heats through.
7. Adjust Seasoning:
Give the sauce a taste and adjust the seasoning with more salt, pepper, or even some extra curry powder if you’d like. If you prefer a little zing, squeeze in the lime juice for a fresh, bright flavor.
8. Serve:
To serve, spoon the creamy basil chicken curry generously over a bed of cooked rice. Don’t forget to garnish it with a few reserved fresh basil leaves for that extra pop of flavor!
Enjoy your flavorful and creamy Easy Basil Chicken in Coconut Curry!
FAQ for Easy Basil Chicken in Creamy Coconut Curry
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute the chicken with turkey or shrimp for a different twist. For a vegetarian option, tofu or chickpeas work wonderfully and will soak up the delicious sauce!
What can I use instead of Coconut Milk?
If you don’t have coconut milk, you can use almond milk or cashew milk, but the flavor will differ. For a creamier texture, you can also mix yogurt with a little broth, or use heavy cream if you’re not concerned about dairy!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stove over low heat, adding a splash of coconut milk or water if the sauce thickens too much!
Can I Make This Dish Spicier?
Yes! You can add extra green chili or a pinch of red pepper flakes while cooking to increase the heat level. Adjust to your taste for the perfect spiciness!
