This Easy Basil Chicken is a winner! Tender chicken pieces get cozy with a creamy coconut curry sauce that’s bursting with flavor. It’s like a hug in a bowl!
The best part? You can whip this up in no time! I love serving it with rice, letting that sauce soak in. Trust me, you’ll want to keep this one on repeat! 😊
Key Ingredients & Substitutions
Chicken: I love using chicken thighs since they stay moist and tender. However, if you prefer chicken breasts or have a veggie option in mind, you could swap in tofu or chickpeas for a plant-based version!
Coconut Milk: Full-fat coconut milk gives the sauce a creamy richness. If you want a lighter option, you can use light coconut milk or even almond milk, but the flavor will change a bit. I tend to stick with the full-fat for the best taste!
Curry Powder: The recipe calls for curry powder, but feel free to experiment! You can use garam masala or a mix of turmeric, cumin, and coriander for different flavor profiles. Just start with a small amount and adjust to taste.
Basil: Fresh basil brings that lovely aroma to the dish. If you don’t have fresh basil, you can use dried basil, but limit it to about a teaspoon as dried herbs are more concentrated.
What’s the Best Way to Cook the Chicken for This Recipe?
Getting the chicken just right is key to this dish! Here’s how to make sure it’s juicy and flavorful:
- Use a large skillet so the chicken pieces have space to brown without overcrowding.
- Heat your skillet to medium-high before adding oil. This helps in achieving a nice golden crust.
- Add the chicken pieces in a single layer, letting them cook undisturbed for a few minutes to get that color before flipping.
- Cook until the internal temperature reaches 165°F (75°C) and the juices run clear—this ensures they’re fully cooked and safe to eat.
Carefully following these steps will give you perfectly cooked chicken every time, setting the foundation for a delicious curry sauce!
Easy Basil Chicken with Creamy Coconut Curry Sauce
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or vegetable oil
For the Sauce:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup full-fat coconut milk
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric (optional)
- Salt and black pepper, to taste
- 1 cup fresh basil leaves, roughly chopped (reserve a few for garnish)
For Serving:
- Cooked rice
How Much Time Will You Need?
This delicious meal takes about 10 minutes of prep time and 20 minutes of cooking time, totaling about 30 minutes from start to finish. Perfect for a quick and flavorful weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Begin by heating the olive oil in a large skillet over medium-high heat. Once hot, add the bite-sized chicken pieces. Season them with salt and pepper. Cook for about 5-7 minutes, turning occasionally, until they are golden brown and fully cooked. Once done, remove the chicken from the skillet and set aside.
2. Sauté the Onion and Garlic:
In the same skillet, add the chopped onion. Sauté for about 3-4 minutes until it becomes softened and translucent. Then, stir in the minced garlic and cook for an additional 30 seconds until it becomes fragrant.
3. Create the Sauce:
Next, add the curry powder and optional turmeric to the skillet, stirring for 1 minute to bloom the spices. Pour in the coconut milk, stirring well and scraping up any brown bits from the skillet. This adds extra flavor!
4. Combine Everything:
Return the cooked chicken to the skillet, stirring to coat it with the creamy sauce. Allow it to simmer gently for about 5 minutes, until the sauce thickens slightly.
5. Finish with Basil:
Stir in the fresh chopped basil leaves, letting them wilt slightly in the warm sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
6. Serve and Enjoy!
Serve the basil chicken and creamy coconut curry sauce over cooked rice for a satisfying meal. Don’t forget to garnish with the extra fresh basil leaves for that bright, fresh finish. Enjoy every bite!
This dish beautifully combines the richness of coconut milk with warm spices and the vibrant freshness of basil, making it a delightful choice for any dinner table!
FAQ for Easy Basil Chicken with Creamy Coconut Curry Sauce
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are great for this recipe as they tend to be juicier and more flavorful than breasts. Just adjust the cooking time slightly if they’re thicker.
What If I Don’t Have Coconut Milk?
No problem! You can substitute coconut milk with almond milk or heavy cream, but keep in mind that it will change the flavor. For a similar taste, milk alternatives with added coconut flavor work well too.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To heat, warm them gently on the stove or microwave until heated through. You may want to add a splash of water or coconut milk to loosen the sauce when reheating.
Is This Recipe Freezable?
Yes, it’s freezer-friendly! Allow the dish to cool completely, then store it in an airtight freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
