This Easy Basil Chicken in Creamy Coconut Curry is a comforting dish that’s full of flavor! The chicken cooks in a rich, creamy coconut sauce with a hint of basil that really brightens it up.
You won’t believe how quick and easy this meal is to make! Pair it with rice and watch it disappear—my family always goes back for seconds (and thirds)! 🍚
Key Ingredients & Substitutions
Chicken: For this recipe, I recommend using boneless, skinless chicken thighs for their tenderness and juicy flavor. You can also use chicken breasts if you prefer a leaner option, or even tofu or chickpeas for a plant-based alternative!
Coconut Milk: Full-fat coconut milk gives the best creaminess to the sauce. If you’re looking for a lighter version, you can use light coconut milk, but note that it will be less rich and creamy. For a dairy-free option, this is perfect!
Basil: Fresh basil is key here for that vibrant flavor, but if you can’t find it, consider using cilantro or even spinach. Dried basil could work in a pinch, but use it sparingly, as the dried herbs are more concentrated.
Spices: Ground coriander and cumin are essential for flavoring the sauce. If you run out of these, curry powder can be a good substitute, giving a more complex flavor profile. Turmeric is optional, but it adds great color and nutrition!
How Do You Get Perfectly Seared Chicken?
Getting a good sear on your chicken is all about the heat and timing. Here’s how to do it right:
- Make sure your skillet is hot before adding the oil and chicken. This helps create a nice golden crust.
- Don’t overcrowd the pan! If the chicken pieces touch too much, they’ll steam instead of sear. Cook in batches if necessary.
- Let the chicken sit undisturbed for a few minutes before flipping to enhance browning.
Perfectly seared chicken adds lots of flavor to your curry, so don’t rush this step!
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 black pepper, to taste
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric (optional)
- 1 can (13.5 oz/400 ml) coconut milk (full fat for creaminess)
- 1 cup fresh basil leaves, roughly chopped
- Cooked rice, for serving
- Optional: red pepper flakes or chili powder for some heat
How Much Time Will You Need?
This easy basil chicken in creamy coconut curry takes about 30 minutes to prepare and cook. It’s perfect for a busy weeknight dinner when you want something delicious but don’t want to spend hours in the kitchen!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken pieces generously with salt and pepper. This adds flavor right from the start!
2. Sear the Chicken:
Heat the olive or coconut oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces. Sear them until they are golden brown on all sides—this should take about 5-7 minutes. When done, remove the chicken from the skillet and set it aside.
3. Sauté the Onion:
In the same skillet, add the finely chopped onion. SautĂ© until it’s translucent, about 3-4 minutes. The leftover chicken bits in the skillet will add extra flavor!
4. Add Spices and Garlic:
Now, add the minced garlic, ground coriander, cumin, and turmeric (if you’re using it) to the onions. Cook for another 1 minute until everything is fragrant and well-combined.
5. Mix in the Coconut Milk:
Pour in the coconut milk and stir it together with the spices and onions. Bring the mixture to a gentle simmer, which will help the flavors meld together!
6. Cook the Chicken in the Sauce:
Return the browned chicken to the skillet. Cook it in the coconut sauce for about 8-10 minutes, or until the chicken is cooked through and the sauce has thickened a bit. This step marries all the flavors beautifully.
7. Add Fresh Basil:
Stir in most of the chopped basil leaves, saving a little for garnish. If you enjoy a bit of spice, now’s the time to add red pepper flakes or chili powder!
8. Taste and Adjust:
Give your curry a taste and adjust the seasoning with more salt and pepper if needed. It should be flavorful and delicious!
9. Serve It Up:
Serve your creamy basil chicken curry over hot cooked rice, and top with the reserved fresh basil leaves. Enjoy every spoonful of this delightful dish!
Dig in and enjoy this fragrant, creamy, and easy curry that’s sure to become a family favorite!
FAQ for Easy Basil Chicken in Creamy Coconut Curry
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. The best way is to thaw it in the fridge overnight or place it in a sealed bag and submerge it in cold water until thawed. Pat it dry before seasoning to avoid excess moisture.
What Can I Substitute for Coconut Milk?
If you prefer a different flavor or need a dairy-free option, you can use unsweetened almond milk or any non-dairy milk. Keep in mind that the coconut flavor will be less prominent, and you may want to add a small amount of coconut extract for a hint of coconut taste.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of coconut milk or water to help maintain creaminess and prevent drying out.
Can I Make This Recipe Spicy?
Absolutely! If you like heat, you can add red pepper flakes or chili powder when cooking, or even include sliced fresh chilies for an extra kick. Adjust the amount based on your heat preference!
