Description

Basil Chicken with Coconut Curry Sauce is a vibrant, flavorful dish combining tender chicken with a creamy, aromatic coconut curry sauce. Infused with fresh basil, garlic, and a blend of spices, this dish offers a perfect balance of heat, sweetness, and richness. Serve it over rice, quinoa, or with naan for a comforting, exotic meal that’s perfect for weeknight dinners or impressing guests.

Ingredients

4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil or vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1-2 tablespoons curry powder (adjust to taste)
1 teaspoon turmeric (optional)
1/2 teaspoon cumin
1/2 teaspoon chili flakes (optional, for heat)
1 can (14 oz) coconut milk (full-fat or light)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon brown sugar (or honey)
1/4 cup fresh basil leaves, chopped (plus extra for garnish)
Salt and pepper, to taste
Juice of 1 lime (optional, for brightness)

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Instructions

Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, and cook for 6-7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, sauté chopped onion for 3-4 minutes until softened. Add garlic and grated ginger, and cook for 1-2 more minutes.
Stir in curry powder, turmeric (if using), cumin, and chili flakes (if using), and cook for about 1 minute.
Add coconut milk, soy sauce, and brown sugar, stirring to combine. Bring the sauce to a simmer, scraping up any bits from the pan.
Return chicken to the skillet, spoon sauce over it, and simmer for 5-7 minutes, allowing the chicken to absorb the flavors.
Stir in chopped basil and lime juice for a fresh finish.
Serve over rice, quinoa, or with naan, and garnish with extra basil leaves.

Notes

For more spice, increase chili flakes or add fresh chopped chili.Add vegetables like bell peppers, spinach, or zucchini to the sauce for added texture and nutrition.Substitute coconut milk with coconut cream for a richer sauce.For a gluten-free dish, use tamari instead of soy sauce.For extra crispy chicken, pan-fry the chicken before adding the sauce.