This Easy Basil Chicken in Creamy Coconut Curry is a warm, comforting dish. It features tender chicken in a rich coconut sauce, with fresh basil adding a burst of flavor!
Key Ingredients & Substitutions
Chicken: I often use boneless, skinless thighs as they stay juicier, but chicken breasts work well too! If you’re vegetarian, try chickpeas or diced tofu for a great alternative.
Coconut Milk: Full-fat gives the best creaminess, but you can use light coconut milk if you want to cut back on calories. Almond milk can work as a lighter substitute, but the flavor and thickness will change.
Fresh Basil: This is the star ingredient! If you can’t find fresh basil, dried basil can work in a pinch (use about a teaspoon), though fresh herbs are always preferred for their bright flavor.
Onion and Garlic: These add a wonderful depth to the dish. If you’re in a hurry, onion powder and garlic powder could be used, but they don’t have the same fresh taste.
How Do I Get the Chicken Perfectly Cooked?
To ensure your chicken is perfectly cooked and not dry, follow these tips:
- Use a large skillet to give the chicken some space. Crowding can cause steaming rather than browning.
- Start with medium-high heat to sear the chicken. This locks in moisture and flavor.
- Cook until the chicken is golden brown on the outside and fully cooked inside, checking the internal temperature should reach 165°F (75°C).
Removing the chicken from the pan after browning allows it to rest and stay juicy before mixing it back in with the sauce!
How to Make 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
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil or vegetable oil
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 1 tbsp fresh ginger, grated (optional)
- 1 cup full-fat coconut milk
- 1/2 cup chicken broth or water
- 1-2 tsp curry powder (adjust to taste)
- 1/2 tsp ground turmeric (optional)
- 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 15 minutes to prepare and another 15 minutes to cook. So, in about 30 minutes, you’ll have a delicious and comforting dish ready to enjoy!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken pieces with salt and pepper to ensure they are flavorful.
2. Sear the Chicken:
Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Allow them to sear until they are golden brown on all sides and cooked through, which should take about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.
3. Sauté the Onion:
In the same pan, add the diced onion. Sauté it until it becomes soft and translucent, which should take around 3-4 minutes. This will add a nice sweetness to the sauce.
4. Add Garlic and Ginger:
Next, add the minced garlic and grated ginger (if using), cooking them for another 30 seconds until they become fragrant. This adds a wonderful aroma to your dish.
5. Stir in Spices:
Now it’s time to stir in the curry powder and optional turmeric. Cook for 1 minute, allowing the spices to release their flavors.
6. Add Coconut Milk and Broth:
Pour in the coconut milk and chicken broth, stirring to combine everything. Make sure to scrape any browned bits stuck to the bottom of the pan for extra flavor!
7. Simmer the Sauce:
Bring the sauce to a gentle simmer and let it cook for about 5 minutes. This helps the flavors meld together and lets the sauce thicken slightly.
8. Combine Chicken with Sauce:
Add the browned chicken back into the pan, stirring to coat it in the flavorful sauce. Cook for another 2-3 minutes to heat everything through.
9. Add Fresh Basil:
Stir in most of the chopped basil, but reserve a handful to sprinkle on top as a garnish.
10. Serve and Enjoy:
Serve the creamy coconut curry chicken over cooked rice and garnish with the remaining fresh basil. Enjoy this flavorful and comforting dish!
FAQ for Easy Basil Chicken in Creamy Coconut Curry
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with shrimp, tofu, or even chickpeas. If using shrimp, be sure to add it towards the end of cooking to avoid overcooking. For tofu, press and cube before sautéing until golden.
What If I Don’t Have Coconut Milk?
No worries! If you don’t have coconut milk, you can use heavy cream or a mix of milk and a tablespoon of coconut extract for a similar flavor. Just remember that the texture will be less creamy without the coconut milk.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in a saucepan over low heat, adding a splash of broth or coconut milk to revive the sauce.
Can I Add Vegetables to This Dish?
Definitely! Feel free to toss in veggies such as bell peppers, spinach, or peas. Add them when you add the chicken back to the pan, so they cook just enough to stay fresh and vibrant.
