Basil Chicken in Coconut Curry Sauce


This Basil Chicken in Coconut sauce is improbably simple to form and completely full of delicious spice and flavor.

Please, please don’t be intimidated by the apparently long list of ingredients during this formula. uncountable them square measure spices that you simply most likely have already got in your stowage (if not, you ought to as a result of you’ll positively use them again!). Despite all those ingredients (spices), this basil chicken in coconut sauce is therefore, so easy.

You can use either chicken breasts or chicken thighs for this formula, therefore it’s wholly up to you. i'll tell you that if you don’t like cookery with chicken breasts as a result of they'll be dry and bland, you don’t got to worry this with this recipe!

Oh my goodness, this basil chicken in coconut sauce is therefore improbably flavourful and satisfying! I didn’t scrape the seeds out of my jalapeños (because we tend to love heat in my house!), therefore this positively had an additional kick to that. I additionally determined to feature additional contemporary basil over the highest since I legit love contemporary basil most. And since this dish is named basil chicken and every one, I patterned it required some extra!

I’ve ne'er really tried creating my very own curry, however this can be one thing I’ll most positively be doing once more. There square measure sooo several things which will be finished curry and that i find it irresistible most. There also are such a lot of varieties of curry and that i need to form them all!


  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp ground turmeric
  • 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (you can substitute for thighs)
  • 2 Tbsp olive oil, divided
  • 3/4 cup chopped onion (from 1 large onion)
  • 5 cloves garlic, minced
  • 2 jalapeño peppers, minced (remove seeds if you want to cut down on heat in dish)
  • 1 14 oz. can coconut milk
  • 1 tsp Worcestershire sauce
  • 1/4 cup fresh basil leaves, chopped (plus more for topping, if desired)
  • 1 Tbsp finely chopped fresh ginger
  • 2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you desire!)


  1. Mix all the spices (from the cumin to the turmeric) in a small bowl. 
  2. Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes.
  3. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl.
  4. Add remaining Tbsp of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too.
  5. Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.
  6. Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes.
  7. Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.

Recipe From : We Are Not Martha

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