This Easy Basil Chicken in Creamy Coconut Curry is a tasty dish that’s packed with flavor. Juicy chicken cooked in coconut milk and fresh basil makes it rich and comforting!
I love the way the sweet coconut and aromatic basil blend so well together. It’s like a cozy hug in a bowl. Serve it over rice, and watch everyone smile! 😊
Key Ingredients & Substitutions
Chicken: You can use boneless, skinless chicken thighs for juiciness or breasts for a leaner option. If you want a meat-free version, try using chickpeas or tofu, which absorb flavors well!
Coconut Milk: Full-fat coconut milk gives a rich creaminess, but light coconut milk works too. Alternatively, if coconut isn’t your thing, you can use heavy cream or almond milk for a different flavor. Just adjust your spices to balance out the taste.
Fresh Basil: This dish is all about fresh flavor, so don’t skip the basil! If fresh basil isn’t available, try using fresh cilantro or parsley for a different twist.
Curry Powder: Any curry powder works, but feel free to experiment with curry pastes for extra heat and depth. Red curry paste could take this dish in a fun direction!
How Do I Achieve Creamy Curry Without Curdling?
To keep your coconut curry creamy, follow these steps:
- Always use medium heat when cooking after adding coconut milk. High heat can cause it to separate.
- Stir in the coconut milk gradually, ensuring it’s well mixed with the sautéed ingredients.
- If you notice any separation, adding a splash of water and stirring can help bring it back together.
These tips will help you maintain a smooth and creamy texture that makes this dish super comforting!
Easy Basil Chicken in Creamy Coconut Curry
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely diced
- 2-3 garlic cloves, minced
- 1 cup coconut milk (full fat for creaminess)
- 1 tsp curry powder or curry paste (adjust to taste)
- 1/2 tsp ground cumin (optional)
- Salt and black pepper to taste
- 1 cup fresh basil leaves, chopped (reserve some for garnish)
- Juice of 1/2 lime (optional for brightness)
- Cooked rice, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and cooking time, making it perfect for a quick weeknight dinner. With a bit of simmering time, you’ll have a delicious meal on the table in about 30 minutes!
Step-by-Step Instructions:
1. Cooking the Chicken:
Heat the oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the hot skillet. Cook for about 5-7 minutes, turning the chicken to brown all sides until it’s cooked through and golden. Once done, remove the chicken from the skillet and set it aside.
2. Sautéing the Onions and Garlic:
In the same skillet, add the diced onion and sauté for about 3-4 minutes until it’s softened and translucent. Then add the minced garlic and cook for another minute until fragrant. This step builds a lovely flavor base!
3. Adding Spices:
Stir in the curry powder and optional ground cumin, cooking for about 30 seconds to bloom the spices, which enhances their flavor.
4. Creating the Coconut Sauce:
Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 3-5 minutes until it thickens slightly, making it creamy and luscious.
5. Combining Chicken and Basil:
Return the cooked chicken pieces to the skillet. Stir in the chopped basil and let it simmer for another 2 minutes, allowing the flavors to meld together and the basil to wilt. Taste and adjust seasoning with salt, pepper, and a splash of lime juice for extra brightness if desired.
6. Serving:
Serve the creamy coconut curry chicken over warm cooked rice and garnish with additional fresh basil leaves for a pop of color and flavor. Enjoy your delightful meal!
Dig in and enjoy your rich and flavorful Easy Basil Chicken in Creamy Coconut Curry!
FAQ for Easy Basil Chicken in Creamy Coconut Curry
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best method is to place the chicken in the refrigerator overnight or to thaw it quickly in a sealed plastic bag submerged in cold water for about an hour.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk on hand, you can use heavy cream or almond milk instead. For a lighter option, you can also use low-fat milk, but keep in mind that the flavor and creaminess will vary.
How Can I Adjust the Spice Level?
If you prefer a milder dish, use less curry powder or opt for mild curry paste. For extra heat, add a pinch of cayenne pepper or some chopped fresh chili peppers. You can always taste along the way to get it just right!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave. You can add a splash of coconut milk or water to loosen it up if it thickens in the fridge.
