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Basil Chicken with Curry Sauce

Basil Chicken with Curry Sauce

A delightful Basil Chicken with Curry Sauce that combines tender chicken, creamy coconut base, and fragrant basil, ideal for family dinners.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion, Indian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breast Consider shrimp or firm tofu for a delightful twist.
For the Sauce
  • 2 tablespoons Curry Powder Adjust based on spice preference.
  • 1 teaspoon Salt Switch between table salt or sea salt.
  • 1 teaspoon Pepper Choose black or white pepper to taste.
  • 1 teaspoon Chili Powder Adjust amount for milder flavor.
  • 2 tablespoons Olive Oil Substitute with vegetable or coconut oil.
  • 1 medium Red Onion White or yellow onions can substitute.
  • 3 cloves Garlic Pre-minced garlic works in a pinch.
  • 1 medium Jalapeño Pepper Use bell pepper for less heat.
  • 1 tablespoon Dried Basil Fresh basil enhances the flavor.
  • 1 teaspoon Ground Ginger Fresh ginger yields more taste.
  • 1 can Coconut Milk Opt for light coconut milk for a healthier version.
  • 1/2 cup Cream Substitute with half-and-half or milk if preferred.
  • 2 tablespoons Cornstarch Arrowroot powder is a gluten-free alternative.
  • 3 cups Hot Cooked Rice Quinoa or cauliflower rice can be low-carb alternatives.

Equipment

  • Frying pan
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Begin by cutting the boneless skinless chicken breasts into 1-inch pieces. In a mixing bowl, season the chicken with curry powder, salt, pepper, and chili powder. Toss until evenly coated. Cover and refrigerate for 1-2 hours.
  2. In a large nonstick frying pan, heat olive oil over medium-high heat. Add chopped red onion, dried basil, ginger, garlic, and jalapeño pepper. Sauté for 5-7 minutes until the onion is translucent and fragrant.
  3. Add the marinated chicken pieces to the pan, spreading them out evenly. Cook for 5-6 minutes until browned and no longer pink in the center.
  4. In a separate bowl, whisk together coconut milk, cream, and cornstarch until smooth. Ensure no lumps remain for a creamy texture.
  5. Pour the coconut mixture into the skillet with the cooked chicken, stirring continuously. Cook for 5-10 minutes until the sauce thickens slightly and bubbles gently.
  6. Remove the skillet from heat and serve the basil chicken over a bed of hot cooked rice. Garnish with fresh basil if desired.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

For deeper flavor, marinate chicken longer, adjust spice levels according to preference, use fresh herbs for flavor boost, and consider adding colorful vegetables for nutrition.

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