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This coconut curry basil chicken turns boring chicken breasts into a tasty, fragrant dish that's as good as what you'd get at your favorite Indian spot. You'll love how the spicy curry powder works with fresh basil and smooth coconut milk to make a thick, rich sauce that covers every bit of juicy chicken.
I came up with this curry recipe during a bad rainstorm when delivery wasn't an option, and now it's my favorite comfort food. Funny enough, my husband asks for this more often than ordering from our neighborhood Indian place!
Ingredients
- Boneless skinless chicken breasts: they're the perfect blank canvas that soaks up all the wonderful curry flavors
- Curry powder: gives you that real Indian taste without needing a cabinet full of separate spices
- Coconut milk: makes everything smooth and adds that hint of sweetness every good curry needs
- Jalapeño: brings just the right kick without making the dish too fiery
- Dried basil: adds earthy herb notes that really work with the curry spices
- Red onion: offers a touch more sweetness than yellow or white onions
- Heavy cream: makes the sauce extra lush like you'd get at a restaurant
- Cornstarch: thickens everything up so the sauce clings perfectly to your rice
Step-by-Step Instructions
- Marinate the Chicken:
- Slice your chicken breasts into 1inch chunks so they'll cook evenly. Combine the curry powder with salt, pepper and chili powder, then coat the chicken pieces thoroughly. Let it sit in the fridge for at least an hour so the chicken gets tender and soaks up the flavors.
- Sauté the Aromatics:
- Warm olive oil in a big nonstick skillet over medium high heat. Toss in your chopped red onion, garlic, jalapeño, dried basil, and ground ginger. Let them cook about 5 minutes, giving them a stir now and then, until the onions turn clear and smell amazing. These ingredients create the flavor foundation for your curry.
- Cook the Chicken:
- Put the seasoned chicken and any remaining salt into the pan with your cooked aromatics. Let it cook for 5 to 6 minutes, stirring occasionally for even cooking. Make sure the chicken isn't pink inside, but don't cook it too long since it'll keep cooking in the sauce.
- Create the Sauce:
- Mix your coconut milk, cream, and cornstarch until it's totally smooth. This will be your curry sauce base. Pour it into the pan with your chicken, and keep whisking so you don't get any lumps. Let it bubble gently until it starts to thicken up.
- Simmer and Develop Flavors:
- Turn the heat down to medium low and let everything simmer together for another 5 to 10 minutes. This helps all the flavors blend and gets the sauce just right. You'll know it's done when the sauce coats a spoon but still pours easily.
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The first time I made this for my family, my spice-avoiding daughter couldn't stop eating it. The coconut milk really takes the edge off the heat while keeping all those yummy curry flavors. I've found that letting the chicken sit in the spices first makes all the difference.
Storage and Reheating
This curry actually tastes better the next day once all the flavors have had time to get friendly with each other. Just put any leftovers in a sealed container in the fridge and they'll be good for up to 3 days. When you warm it up, you might need to add a little water or coconut milk if the sauce has gotten too thick. Go gentle with the reheating on the stove or in the microwave so your chicken doesn't get tough.
Easy Substitutions
Don't worry if you need to switch things up—this recipe rolls with the punches. Chicken thighs work great and stay juicier than breasts. If you don't eat meat, try firm tofu, cauliflower pieces, or chickpeas instead. No jalapeños? Grab some serranos for more heat or bell peppers for a milder dish. You can even use light coconut milk or regular milk with a spoonful of coconut extract if you're in a pinch.
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Serving Suggestions
Basmati rice is the classic partner for this curry, but you've got options. Try it over cauliflower rice if you're watching carbs, or scoop it up with warm naan bread. For a full Indian-inspired feast, add a simple cucumber raita, some mango chutney, and a side of steamed veggies. Just before serving, throw on some fresh basil leaves and a squeeze of lime to brighten everything up.
Cultural Context
This dish blends traditional Indian curry with some Western twists. Real Indian curries often use fresh curry leaves and lots of individual spices, but this version makes things easier with curry powder while still tasting amazing. Adding basil isn't typical in Indian food, but it creates a unique taste that works really well with the other flavors.
Frequently Asked Questions
- → What makes this dish stand out?
The pairing of creamy coconut milk, aromatic basil, and warm spices delivers a deliciously unique taste that sets this chicken meal apart.
- → How can I increase the spice level?
Spice it up by adding extra chili powder or leaving the seeds in the jalapeño for a more intense kick.
- → What’s the best way to serve this dish?
Pour the flavorful curry onto freshly steamed rice to create a filling and delicious meal.
- → Can I swap the chicken breast with something else?
Absolutely! Chicken thighs, shrimp, or tofu are all great alternatives that match perfectly with the curry seasoning.
- → How should I store leftovers?
Store leftover curry in a sealed container in the fridge for up to three days. Heat it up gently on the stove or in the microwave.
- → Would fresh basil work instead of dried basil?
Yes, fresh basil works wonderfully. Add it towards the end of cooking to keep its fresh, bright flavor intact.