This dish features tender chicken cooked in a rich, creamy coconut curry sauce with a hint of fresh basil. It’s a perfect mix of warm flavors and a touch of sweetness!
Whenever I make this, my kitchen smells wonderful, and I can’t wait to eat! Serve it over rice, and you’ve got a quick meal that feels special. Trust me, it’s a crowd-pleaser! 😋
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their juiciness and flavor. However, if you prefer, you can also use chicken breasts. Alternatively, tofu can be a great plant-based option. Just press it well before cooking to ensure it’s firm.
Coconut Milk: Full-fat coconut milk gives the sauce a creamy texture that I adore. If you’re looking for a lighter option, you can use light coconut milk, but it may not be as rich. Unsweetened almond or cashew milk can also work for a dairy-free twist!
Fresh Basil: Fresh basil adds a lovely herbal taste to the dish. If you don’t have fresh, you could use dried basil, but the flavor won’t be as vibrant. Just remember: dried herbs are stronger, so use about one-third the amount.
Lime Juice: Lime juice brightens up the sauce beautifully. If limes aren’t available, lemon juice works well as a substitute, providing a similar tang.
How Can I Ensure My Chicken is Perfectly Cooked?
Cooking chicken can sometimes be tricky, but here are some key tips to make sure it comes out perfectly every time:
- Uniform Pieces: Cut the chicken into even-sized pieces. This ensures they cook at the same rate and prevents some from being overcooked while others are undercooked.
- Don’t Crowd the Pan: I recommend cooking in batches if your skillet isn’t large enough. This helps the chicken brown nicely instead of steaming.
- Check Temperature: Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C). This gives you perfectly cooked chicken that’s juicy and safe to eat.
These tips will help you serve delicious chicken every time. Enjoy your cooking!
How to Make Easy Basil Chicken with Creamy Coconut Curry Sauce
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
- 1 tablespoon curry powder
- 1 can (13.5 oz / 400 ml) coconut milk (full fat for creamier sauce)
- 1 tablespoon lime juice or lemon juice
- 1 cup fresh basil leaves, chopped (reserve some for garnish)
- Cooked rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking time, making it a quick and easy meal ready in about 30 minutes! Perfect for busy weeknights or a last-minute dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken pieces with salt and black pepper. This adds flavor right from the start!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook it for about 6 to 8 minutes. Keep turning the pieces until they are browned and cooked through. Once done, remove the chicken from the pan and set it aside.
3. Sauté the Onions:
In the same skillet, add the chopped onion. Sauté them for about 4 minutes until they become translucent and softened. This step builds the flavor base for your sauce.
4. Add Garlic and Ginger:
Add the minced garlic and ginger (if you’re using it) to the onions. Sauté for about 1 minute until they become fragrant. Your kitchen will start smelling amazing!
5. Add the Curry Powder:
Stir in the curry powder and let it cook for another 30 seconds. This allows the spices to bloom and release their flavors into the dish.
6. Make the Sauce:
Pour in the coconut milk and stir well to combine everything. Bring the sauce to a gentle simmer. This step will create a deliciously creamy base for your chicken.
7. Combine Chicken with the Sauce:
Return the cooked chicken to the skillet and cook for another 3 to 5 minutes. This allows the chicken to soak up all the yummy flavors and the sauce to thicken a bit.
8. Finish with Fresh Basil:
Stir in the lime juice and chopped fresh basil leaves, reserving some basil for garnish. Taste the sauce and adjust salt and pepper to your preference.
9. Serve and Enjoy:
Serve the creamy coconut curry chicken over cooked rice and garnish with the reserved fresh basil. Enjoy your delicious meal!
This dish is perfect for cozy dinners and offers a delightful balance of creamy and fresh flavors. Happy cooking!
FAQ for Easy Basil Chicken with Creamy Coconut Curry Sauce
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat the chicken dry before seasoning to keep it from steaming in the pan.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce ahead of time. Store them in an airtight container in the fridge for up to 2 days. When ready to serve, gently reheat on the stovetop, adding a splash of coconut milk to bring back the creaminess.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating. The flavors often improve as it sits, so it’s a great option for meal prep!
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can substitute it with unsweetened almond milk or cashew cream for a similar texture. However, keep in mind that the flavor will not be as rich. You can also use heavy cream if you’re not dairy-free, but it’ll change the taste slightly.
