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4.68 stars (71 ratings)Sep 21, 2009215
Tender chicken pieces are smothered in a flavorful coconut curry sauce in this basil chicken in coconut curry sauce recipe. So delicious!
Easily one of my top favorite meals ever, I’m not alone in my love for this meal. It is widely heralded as one of “the best dinners” by my crew every time we eat it.
The flavors are simple, but they combine into a delicious combination that is so yummy served over rice.
Build the Flavor
In this recipe, the chicken pieces get a quick dry rub marinade with curry powder, salt, pepper and a bit of chili powder.
The seasoned chicken then cooks in a pan with garlic, ginger, jalapeños and onion before getting dunked in a bath of coconut milk (and a bit of cornstarch).
As the chicken, aromatics, and coconut milk all simmer together, the curry flavors work their magic on the creamy sauce.
Coconut Curry Sauce
With just a few minutes of simmering, the sauce takes on the gentle yellow hue of the curry powder (this will vary depending on the brand of curry powder used).
My favorite curry powder is the sweet curry powder from Penzey’s spices. It’s intensely flavorful with a very mild heat.
After cooking, the basil chicken in coconut curry sauce can be served right away or it can be kept warm on the stovetop for a little while. The flavor gets better with time. (As in, the leftovers are gooooood.)
A Fan Favorite
This recipe has become a favorite of many! You can see below in the comments that many people have adapted the recipe over the years to add potatoes, chickpeas, zucchini, mushrooms, you name it.
So if you’re looking for a fresh variation on the basil coconut curry theme, glance through the comments for inspiration.
Dodi recently commented: I made this for my family on a day when I was going out to eat with friends. Let’s just say the food at home was better than the food I paid top dollar for. This is so good! I was glad my kids saved enough for me to eat for leftovers. The taste reminded me of a chicken curry I get at one of my favorite restaurants. The restaurant version includes mushrooms and potatoes. I am going to double the sauce and add those next time I make this. So, SO good!
What to Serve With This:
5-Minute Skillet Broccoli
Easy Yogurt Flatbread
Basil Chicken in Coconut Curry Sauce
Yield: 6 servings
Prep Time: 1 hour hr 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 1 hour hr 30 minutes mins
4.68 stars (71 ratings)
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Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 teaspoons curry powder (see note)
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili powder
- 1 tablespoon olive oil
- ½ cup red onion, finely diced
- 1 tablespoon dried basil
- 5 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger
- 1-2 medium jalapeno peppers, seeded and finely chopped (leave seeds in for more heat)
- 14- ounce can light or regular coconut milk
- 1 tablespoon cornstarch
- Hot cooked rice, for serving
Instructions
Cut chicken into 1-inch pieces and place in a medium bowl. Stir together curry, 1/2 teaspoon of the salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, heat the oil over medium heat. Add the onion, basil, garlic, ginger, and peppers, and cook, stirring often, for 3-4 minutes, until onion and peppers start to soften.
Add the chicken and remaining 1/2 teaspoon salt and cook over medium heat for 5-6 minutes, flipping the chicken now and then, until the chicken is cooked through.
Whisk together the coconut milk and cornstarch until well-combined. Add the mixture to the skillet with the chicken, and whisk over medium heat, until the sauce simmers and thickens, 5-6 minutes. Serve over hot, cooked rice.
Notes
Curry: the type/brand of curry powder is important in this recipe since the flavor will really come through. My favorite curry powder of all time is the sweet curry powder from Penzey’s spices; it’s a good idea to use a curry powder that has a flavor profile you like.
Author: Mel
Serving: 1 serving, Calories: 224kcal, Carbohydrates: 7g, Protein: 25g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 73mg, Sodium: 578mg, Fiber: 1g, Sugar: 1g
Recipe Source: adapted from Better Homes and Gardens
Originally posted September 2009; updated January 2020 with new photos, recipe notes, etc.
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Chicken Curry Curry Dairy Free Egg-Free Forgotten Recipes Gluten-Free Main Dish No Oven Meals Quick Meals Skillet Stovetop
posted on September 21, 2009 (last updated March 21, 2024)
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215 comments on “Basil Chicken in Coconut Curry Sauce”
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Tyece Hreinson — Reply
so good! fast and so yummy
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kazy — Reply
This was brilliant. I loved it. Mine had more of a green tint to the sauce rather than the pictures shown here. Probably from the basil. I added some mushrooms as per one of the commenters suggestion and I used unsweetened coconut cream rather than milk.
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kazy — Reply
Can I chill the chicken in the refrigerator longer than 2 hours?
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Mel — Reply
Yes, up to 8 hours should be fine.
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Laura — Reply
Another home run for Mel! My husband’s first comment was, “this tastes authentic!” I added potatoes and cooked them with the onions and such and it was perfect. Thanks Mel!
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Frances — Reply
Very good, mildly spiced. I too, love Penzey seasonings. I did like some others add about 10 oz diced potato and served over cauliflower rice and some green peas. I added a bit more salt after tasting –I am sure it needed it because of extra ingredient the potato that was added. I also did some garam masala instead of ginger, when I added spices to the chicken. A squeeze of lime nice too. I used So Delicious unsweetened coconut milk ( a lower calorie choice that I made)
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Jennifer — Reply
I don’t like coconut flavor, and have only eaten a curry dish once in my life, and this was one of the tastiest dinners I have made in a while!! My family with three picky teenagers couldn’t stop raving about it!! I am needing to cut out dairy from my diet and this was a wonderful alternative for my cream sauce cravings. This is going to be a regular in the rotation! Thanks Mel, this recipe is an oldie but probably one of my favs of yours!
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Julia DesC — Reply
This has been one of my family’s faves for several years now. I have learned to TRIPLE the recipe because even my picky eaters ask for seconds! During the summer I use fresh basil from the garden and it is sublime. And I will only use fresh ginger- makes a huge difference.
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Lynne — Reply
If I want to use chick peas instead of chicken, do I just add all the spices to the sauce?
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Mel — Reply
Yes, that’s what I’d do.
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Smitha — Reply
This is one of our favorites. Think I can do this in an Instant Pot or a slow cooker? Any tips for either?
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Mel — Reply
I haven’t tried it because it’s so quick on the stovetop! Sorry I’m not more help!
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Dodi — Reply
I made this for my family on a day when I was going out to eat with friends. Let’s just say the food at home was better than the food I paid top dollar for. This is so good! I was glad my kids saved enough for me to eat for leftovers. The taste reminded me of a chicken curry I get at one of my favorite restaurants. The restaurant version includes mushrooms and potatoes. I am going to double the sauce and add those next time I make this. So, SO good!
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Laura C. — Reply
This was super yummy. I found dried sweet basil/Thai basil and used that instead of the regular basil.
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Laura C. — Reply
OH, and I used full fat coconut milk.
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Ally — Reply
Made this tonight and it was so delicious as well as easy and that’s huge in my book. Never made one of your recipes that I didn’t love. Thanks for all your hard work making amazing recipes.
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Teryn — Reply
I just made this and it is absolutely delicious! Like I wanted to eat all of it and lick the bowl! Thank you for sharing such a yummy recipe!
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Kristin Cunningham — Reply
Enjoyed this recipe! I used fresh basil and arrowroot powder and added lots of chopped veggies. Great recipe!
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Annette — Reply
We love this meal and it is a regular on our meal rotation. I never remember to buy the red onion and only do one jalapeño- it’s awesome. I add potatoes and peas (sometimes) to bulk it up and make it go a little farther for my family of 6.
Thanks for the great recipe! -
mpotter — Reply
Fantastic! Even without the onion & jalapeño. I didn’t remember to add a splash of cayenne to make up for the heat; and it didn’t need it. My husband I both really enjoyed this. My daughter a little less so b/c of the coconut. It will make appearances often for a quick meal! Jasmine rice was the perfect complement. Thank you!
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Pete — Reply
Is there a reason you use light coconut milk? Is it just a calorie thing or does the light version make for a better sauce? I’m usually a full fat kind of guy…
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Mel — Reply
You can use either!
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AJEC — Reply
Great recipe to “try” curry on a skeptic! I chopped zucchini and a bell pepper and marinated a can of chickpeas to add to this. Fan favorite!
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Rosy — Reply
Do you think I could I add a regular yellow onion rather than a red onion?
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Mel — Reply
Yep!
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Shannon — Reply
This recipe was awesome! I’ve tried several curry recipes and this is the best. I made it with the jalapeños and it wasn’t too spicy. My picky 6 year old ate it and had no problems. I’ll make it again.
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Suzanne — Reply
This is one of my go to recipes when our kids all come over for dinner. It is one of their favorites! I leave the jalapenos out because of little ones, and it is still very delicious!
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Nicole — Reply
Gosh, this is good stuff! I’ve scrolled past the recipe numerous times, but basil and coconut sounded like a weird combination to me. I finally decided to make it for dinner tonight, and am so glad I did. After reading through the comments I decided to add lime juice, and cubed potatoes. We all loved it!
I’m not consistent with having a dinner rotation, but this will definitely be making many more appearances on our table! -
LeAnne — Reply
My family loves this recipe! I do leave out the jalapenos because of the little ones, but otherwise it is quick to make and tastes wonderful.
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Amy — Reply
This is one of my “go to” meals. I’ve made it dozens of times. It’s quick, easy & delicious. I serve it over rice for the kids and cauli rice for my husband and me. Everyone loves it!
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Krista Hasler — Reply
Mel… I kinda feel like we are friends because you make all my dinners a special occasion! I actually follow your recipes exactly ( which I never do) because I trust they will turn out to perfection! Bravo! Thank you for another amazing meal!
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Mel — Reply
Thanks, Krista!!
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Michelle — Reply
My sauce ended up really thin. Not sure what happened but the spices on the chicken were really great. I was not able to marinate before but am looking to do that next time. My sauce did not have much flavor by itself.
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Ruba — Reply
This is an AMAZING recipe! I made it with boneless, skinless chicken thighs instead of breast and it tastes even better! I also left out the jalapeno and increased the chili powder – not sure how it would be with the jalapeno, but the thought of even buying a jalapeno makes my mouth burn a little. All in all, this is definitely a staple recipe in my house now – thanks Mel!
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Leslie Callaway — Reply
I love this meal! It is a family favorite! Thanks so much!
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Christine — Reply
I’m looking forward to making this. One question: what kind of chili powder did you use? Is it the Indian red chili powder (for heat) or the typical chili powder (like McCormick’s) used in chili recipes, Mexican food?
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Mel — Reply
I use everyday chili powder (like McCormicks).
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Ashleigh — Reply
I made this tonight and it’s delicious!! I didn’t use ginger because I forgot it, I used full fat coconut milk, and I ended up adding more salt. Overall amazing flavor! My husband loved it also! Thanks for the great recipe!!
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Deb — Reply
We enjoyed this a lot and I’ll be making it again for sure. I used full fat coconut milk and I used ghee in place of the oil. Other than that, I followed the recipe exactly. It’s a keeper!
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Shellie — Reply
Is here any chance this would work if I threw everything in the crockpot? I know it’s ridiculous, but I have a major aversion to cubing raw chicken.
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Shellie — Reply
Oops, shoulda looked through the previous comments. I see someone adapted it above.
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Eric — Reply
Marinating the chicken before hand was key it infused it with great flavor. I left out the ginger but followed the rest of the recipe verbatim and it turned out great. Next time I think I’m going to throw some peas in. Tasted delicious and had a little kick of spice with the hot madras curry. Thanks much for the recipe!
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Courtney — Reply
For those wanting this adaptable to a slow cooker recipe…I sautéed the onions with spices (we used cayenne instead of jalepeno), then I put the marinated (raw) chicken pieces in the slow cooker with the onion/spice mixture and the coconut milk. My slow cooker runs really hot, so it only took about 4 hours on low for the chicken to be perfectly cooked. Great recipe, so yummy!
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