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Basil Chicken Coconut Curry

Basil Chicken Coconut Curry: A Family-Friendly Delight

This Basil Chicken Coconut Curry combines tender chicken and a rich coconut sauce for a delightful, family-friendly meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Blend
  • 1 tsp Cumin Adds warmth and earthiness.
  • 1 tsp Cinnamon Provides subtle sweetness.
  • 1/2 tsp Ground Cloves Contributes a fragrant note.
  • 1/2 tsp Ground Cardamom Offers a unique aromatic quality.
  • 1/2 tsp Ground Black Pepper Enhances overall flavor.
  • 1 tsp Chili Powder Introduces a mild heat.
  • 1 tsp Salt Essential for flavor.
  • 1 tsp Ground Turmeric Adds earthiness and color.
For the Chicken
  • 1 lb Skinless, Boneless Chicken Breasts (or Thighs) Main protein source.
  • 2 tbsp Olive Oil For sautéing.
For the Aromatics
  • 1 cup Chopped Onion Adds sweetness.
  • 3 cloves Garlic Essential for flavor.
  • 1 medium Jalapeño Peppers Adds heat.
For the Sauce
  • 1 can Coconut Milk Provides creaminess.
  • 1 tbsp Worcestershire Sauce Adds umami depth.
  • 1 cup Fresh Basil Leaves Adds freshness.
  • 1 tbsp Finely Chopped Fresh Ginger Adds warmth.
For Serving
  • 3 cups Cooked Brown Rice Serves as a base.

Equipment

  • large skillet
  • small bowl
  • Measuring spoons
  • spatula

Method
 

Preparation Steps
  1. Mix Spices: In a small bowl, combine cumin, cinnamon, ground cloves, ground cardamom, ground black pepper, chili powder, salt, and turmeric. Mix well until blended.
  2. Marinate Chicken: Sprinkle spice mixture over chicken in a bowl, massaging it in. Allow to marinate for at least 30 minutes.
  3. Prepare Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and jalapeño, sauté for 3 minutes. Stir in garlic, cook for 1 minute.
  4. Cook Chicken: In the same skillet, add more olive oil and cook half the marinated chicken for 4-5 minutes on each side. Repeat with remaining chicken.
  5. Make Sauce: Reduce heat, pour in coconut milk, stirring to combine. Simmer for 3-4 minutes until thickened. Add Worcestershire sauce.
  6. Combine Ingredients: Return onion, jalapeño, and garlic mixture to the skillet. Add basil and ginger, stirring to combine. Cook for another 2 minutes.
  7. Serve: Spoon the curry over brown rice. Optionally, garnish with fresh basil leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Allow chicken to marinate longer for deeper flavor. Control spice by adjusting jalapeño use. Ensure even cooking of chicken for texture.

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