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Basil chicken in coconut curry sauce served over steamed white rice in a white bowl

Basil Chicken in Coconut Curry Sauce

A creamy stovetop chicken dinner with warm curry spices, fresh garlic, jalapeño, and basil simmered in a light coconut milk sauce. Ready in about 30 minutes and perfect served over rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 402
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless skinless chicken breast halves cut into 1-inch pieces
  • 2 tsp curry powder more to taste, sweet curry powder recommended
  • 1 tsp salt divided
  • 1/2 tsp black pepper
  • 1/4 tsp chili powder more to taste
  • 1 medium red onion chopped
  • 5 cloves garlic minced fresh
  • 2 jalapeno peppers seeded and finely chopped
  • 1 tbsp olive oil
  • 14 oz unsweetened light coconut milk 1 can; use full-fat for a richer sauce
  • 1 tbsp cornstarch
  • 1 tbsp dried basil
  • 1 tsp fresh ginger grated
  • 3 cups hot cooked rice for serving

Equipment

  • Large nonstick skillet
  • Medium mixing bowl
  • Whisk

Method
 

  1. Cut chicken into 1-inch pieces and place in a medium bowl. Mix together curry powder, 1/2 tsp salt, black pepper, and chili powder. Toss chicken until evenly coated. Cover and refrigerate for at least 20 minutes or up to 2 hours.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped red onion, dried basil, minced garlic, and seeded jalapeno. Cook for 3 to 4 minutes, stirring often, until the onion is soft and translucent.
  3. Add the spiced chicken pieces and remaining 1/2 tsp salt to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is fully cooked through with no pink remaining. Do not overcrowd the pan.
  4. In a small bowl, whisk together the coconut milk and cornstarch until completely smooth with no lumps. Pour into the skillet while whisking constantly.
  5. Cook and stir over medium heat until the sauce thickens and just starts to bubble, about 3 to 4 minutes. Stir in grated fresh ginger and cook for one more minute. Taste and adjust seasoning as needed.
  6. Serve hot over steamed rice and garnish with fresh basil or cilantro if desired.

Notes

Use a curry powder with a flavor you enjoy as it is the backbone of the sauce. Seeding the jalapenos keeps the heat mild while keeping the flavor. If the sauce comes out too thin, mix 1 tsp cornstarch with 1 tbsp cold water, stir in, and cook 2 more minutes. Leftovers keep in the fridge for up to 4 days and in the freezer for up to 3 months. Store rice separately.