Basil Chicken in Coconut-Curry Sauce with Aromatic Spices
A fragrant chicken curry featuring tender pieces of chicken coated in warm spices like coriander, cumin, and cardamom, then simmered in a rich coconut milk sauce. Fresh basil and ginger add brightness to this comforting dish that's perfect for weeknight dinners or when you want something exotic yet approachable. The combination of traditional curry spices with fresh herbs creates a unique flavor profile that sets this version apart from typical curry recipes.
Ingredients
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon chili powder
- ¼ teaspoon ground turmeric
- 4 skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 tablespoon cooking oil
- 1 large red onion, chopped
- 5 cloves garlic, minced
- 2 jalapeno peppers, seeded and minced
- 1 13.5 ounce can coconut milk
- 4 teaspoons cornstarch
- 3 tablespoons fresh basil, chopped
- 1 tablespoon fresh gingerroot, finely chopped
- hot cooked rice, for serving
Instructions
- 1
Combine salt, coriander, cumin, cloves, cinnamon, cardamom, black pepper, chili powder and turmeric in a small bowl and set aside
- 2
Place chicken pieces in a medium bowl, sprinkle spice mixture evenly over chicken and stir to coat completely
- 3
Cover bowl with plastic wrap and let chicken stand at room temperature or in refrigerator
- 4
Heat oil in large skillet over medium-high heat
- 5
Add onion, garlic and jalapeno and cook, stirring constantly, until onions are soft and translucent
- 6
Remove onion mixture to clean bowl, reserving drippings in skillet
- 7
Saute half the chicken in skillet until tender and no pink remains
- 8
Remove chicken to bowl with onion mixture and repeat with remaining chicken
- 9
Whisk together coconut milk and cornstarch in bowl, then add to skillet
- 10
Cook, stirring constantly, until mixture is thick and bubbly
- 11
Add chicken and onion mixture to skillet along with basil and gingerroot
- 12
Stir to combine and cook until mixture is completely heated
- 13
Serve immediately over hot cooked rice
Tips
Marinating the spiced chicken for 1-2 hours in the refrigerator develops deeper flavor than the 30-minute room temperature option.
Cook chicken in batches to avoid overcrowding the pan, which would steam the meat instead of properly browning it.
Whisk the cornstarch thoroughly with coconut milk to prevent lumps from forming in the sauce.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Reheat gently over low heat or in microwave.
Marinate chicken up to 24 hours ahead. Prep vegetables and measure spices up to 1 day in advance.
Serve immediately over rice while hot. Garnish with additional fresh basil or cilantro if desired.
Common Mistakes
Don't skip the marinating time - it's essential for flavor development
Avoid overcrowding the pan when cooking chicken to ensure proper browning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use light coconut milk instead of regular?
Yes, but the sauce will be thinner and less rich. You may need less cornstarch to thicken it properly.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve overnight as they meld together.
Can I freeze this curry?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator and reheat gently, adding liquid if needed.