This Easy Basil Chicken is cooked in a creamy coconut curry sauce that’s simply out of this world! With tender chicken and fresh basil, it brings a delightful flavor with every bite.
Honestly, who can resist a dish that makes your kitchen smell so good? I love serving it over rice. It’s like a warm hug on a plate! 😍
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken thighs for extra juiciness. If you’re looking for a healthier option, chicken breasts work well too. For a vegetarian twist, try using chickpeas or tofu.
Coconut Milk: Full-fat coconut milk gives the sauce its creaminess. If you prefer a lighter option, reduced-fat coconut milk can also work. Alternatively, for a nutty flavor, try using oat or almond milk, but it will change the dish’s texture slightly.
Basil: Fresh basil is key for the vibrant flavor. If you can’t find it, try substituting with fresh cilantro or parsley. Dried basil isn’t a great swap in this case since it lacks the fresh flavor you’ll want.
Curry Powder: Use your favorite curry powder or paste for the base. If you’re feeling adventurous, try a Thai red curry paste for a spicier twist. Adjust the spice according to your taste preference.
What’s the Best Way to Cook Chicken for This Recipe?
Getting the chicken just right is essential for this curry. Start by ensuring your skillet is hot so the chicken sears properly. Here are some tips:
- Season the chicken well with salt and pepper before cooking for a better flavor.
- Don’t overcrowd the pan; cook in batches if necessary. This way, the chicken browns instead of steams.
- Remove the chicken as soon as it’s browned but not fully cooked. It will finish cooking in the curry sauce and stay juicy!
Following these steps will give your chicken a wonderful texture that pairs perfectly with the creamy sauce.
Easy Basil Chicken in Creamy Coconut Curry
Ingredients You’ll Need:
For the Curry:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional)
- 1 to 2 teaspoons curry powder or curry paste (adjust to taste)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1/2 cup chicken broth or water
- 1 to 1 1/2 cups fresh basil leaves, roughly chopped (reserve some for garnish)
- 1 teaspoon lime juice (optional)
- Cooked rice, for serving
How Much Time Will You Need?
This dish will take about 30 minutes in total—10 minutes for prep and around 20 minutes for cooking. It’s a quick and tasty meal, perfect for busy weeknights!
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Start by seasoning the chicken pieces with salt and black pepper. Heat the olive oil or coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook them until they are browned on all sides, which should take about 4-5 minutes. Once done, remove the chicken from the pan and set it aside.
2. Sauté the Veggies:
In the same skillet, add the chopped onion and sauté it until it becomes soft and translucent, about 3-4 minutes. This will add a lovely flavor to your curry!
3. Add Garlic and Ginger:
Add the minced garlic and grated ginger (if you’re using it) to the onions in the skillet. Sauté everything together for about a minute until it smells delicious and fragrant.
4. Stir in Curry Flavor:
Now it’s time to add the curry powder or paste. Stir it in and cook for another minute to let the flavors develop.
5. Create the Sauce:
Pour in the coconut milk and chicken broth or water. Stir everything together until well combined.
6. Simmer the Chicken:
Return the browned chicken pieces to the pan. Reduce the heat to medium-low and let it all simmer gently for about 8-10 minutes. Cook until the chicken is fully cooked and the sauce thickens a bit.
7. Add Fresh Basil:
Add the chopped fresh basil leaves and the lime juice (if using). Stir for another minute until the basil wilts but still keeps its vibrant color.
8. Final Adjustments:
Give it a taste and adjust the seasoning with more salt or pepper if you’d like. You want it to be just right!
9. Serve and Enjoy:
Serve your creamy basil chicken curry over a bed of cooked rice. Don’t forget to garnish with those extra fresh basil leaves for a pop of color!
Enjoy this creamy, fragrant coconut curry with tender basil chicken! It’s a real treat!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before you begin cooking. The best way to thaw it is overnight in the fridge or in a sealed plastic bag submerged in cold water. Pat the chicken dry before seasoning and cooking to avoid excess moisture.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk or prefer a different flavor, you can use almond milk or oat milk as alternatives. Keep in mind that this will change the creaminess and flavor profile of the sauce slightly. For a richer taste, consider using half-and-half or heavy cream as well.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the basil chicken and sauce in advance and store it in the fridge for up to 2 days. When you’re ready to eat, simply reheat on the stove over low heat until warmed through. You may want to add a splash of coconut milk to revive the sauce.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. If the sauce thickens too much in the fridge, just add a little water or broth to loosen it up.
