This Easy Basil Chicken is packed with flavor! The tender chicken is cooked in a creamy coconut curry sauce that makes every bite special. Plus, it’s super simple to whip up!
Who doesn’t love a dish that smells amazing while it cooks? I always serve it with rice to soak up all that delicious sauce. Trust me, your taste buds will thank you! 😋
Key Ingredients & Substitutions
Chicken: Chicken thighs work best for this dish because they stay juicy, but you can easily substitute with chicken breasts if you prefer. If you’re looking for a lighter option, try tofu or chickpeas for a delightful vegetarian twist.
Coconut Milk: Full-fat coconut milk gives a rich, creamy texture. If you’re watching your fat intake, light coconut milk can work too, though the sauce will be less creamy. Almond or soy milk with a bit of added coconut cream can also be a good substitute.
Basil: Fresh basil fills this dish with flavor. If you can’t find fresh, use dried basil sparingly, as it’s more potent. You can also use cilantro for a different but tasty herb profile.
Spices: The curry powder is key here. If you don’t have curry powder, you could mix cumin, coriander, and a bit of paprika for a similar effect. Adjust the amounts based on your taste preferences.
How Do I Get Juicy Chicken Every Time?
To keep your chicken juicy, the secret is in the searing process. Make sure to cook the chicken in a hot skillet. Here’s how:
- Cut the chicken into uniform pieces to ensure even cooking.
- Don’t overcrowd the skillet; this helps get that nice golden brown color.
- Cook until just browned. It’s okay if it’s not fully cooked through—it’s going back into the sauce!
This method locks in all the juices, and combined with the creamy sauce, your chicken will turn out succulent and flavorful.
Easy Basil Chicken in Creamy Coconut Curry Sauce
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
For the Sauce:
- 1 tbsp olive oil or coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (optional)
- 1 tbsp curry powder
- 1 tsp ground turmeric (optional)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1/2 cup chicken broth or water
- 1-2 cups fresh basil leaves, roughly chopped
- Salt and black pepper, to taste
For Serving:
- Cooked rice
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and 20 minutes of cooking time, making it ready in about 35 minutes total. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sear the Chicken:
To start, heat the olive or coconut oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, sprinkle with salt and pepper, and sear until they’re nicely browned on all sides, about 4-5 minutes. They don’t need to be fully cooked yet, so once browned, remove the chicken from the skillet and set it aside for later.
2. Sauté the Onions and Garlic:
In the same skillet, add the diced onion. Sauté it until it becomes translucent and soft, about 3-4 minutes. Add in the minced garlic and grated ginger, cooking for another minute until everything smells fragrant and delicious!
3. Add Spices:
Now, it’s time to add some flavor! Stir in the curry powder and turmeric. Toast the spices in the pan for about 30 seconds; this really helps release their wonderful aromas and flavors.
4. Make the Sauce:
Pour in the coconut milk and chicken broth, stirring it all together until combined. Bring this mixture to a gentle simmer so it starts bubbling lightly.
5. Cook the Chicken:
Return the browned chicken back into the skillet. Spoon some sauce over the pieces and reduce the heat to medium-low. Let it simmer gently until the chicken is cooked through and the sauce has thickened a bit, about 8-10 minutes.
6. Add Fresh Basil:
Right before serving, stir in the chopped fresh basil leaves. This will allow them to wilt slightly in the warm sauce, infusing even more flavor into your dish.
7. Serve and Enjoy:
Serve your creamy coconut curry basil chicken over a bed of freshly cooked rice, making sure to spoon extra sauce on top. Dig in and enjoy this tasty and comforting meal!
FAQ about Easy Basil Chicken in Creamy Coconut Curry Sauce
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used instead of thighs. Just be careful not to overcook them, as they can dry out more easily. Aim for a cooking time of around 6-8 minutes once they’re added to the sauce.
Is There a Vegetarian Option for This Recipe?
Yes! You can substitute the chicken with firm tofu, chickpeas, or even a mix of your favorite vegetables like bell peppers and zucchini. Adjust the cooking time so your vegetables are tender but not overcooked.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of coconut milk if the sauce has thickened too much.
What Can I Serve This Dish With Besides Rice?
While rice is a classic, you can also serve this dish with quinoa, couscous, or even cauliflower rice for a low-carb option. A side of steamed vegetables or a fresh salad pairs well too!
