Basil Chicken in Coconut Curry Sauce

Published on Jan 26, 2012
Updated on Oct 29, 2018

Basil Chicken in Coconut Curry Sauce // This Curry Sauce has all of the flavor and none of the spice.  So good! | Tried and TastyMy husband loves curry dishes. When I saw this I knew it would be a good one to try. I also love the smell of curry. It has a rich and strong smell. This was super simple to throw together, and oddly enough I had all of the ingredients (I love when that happens) on hand! I let the chicken marinade for longer than a couple of hours, but I don’t know that it made too big of a difference. Surprisingly, it wasn’t spicy at all considering there were jalapenos in it. Booyah. All the flavor, none of the spice! Try it out, we loved it!

Basil Chicken in Coconut Curry Sauce

Course: Main Course
Cuisine: American
Keyword: Basil Chicken in Coconut Curry Sauce
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 6
Calories: 109 kcal
Author: Yvonne

Basil Chicken in Coconut Curry Sauce is simple to throw together and is full of flavor!

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Ingredients

  • 3 skinless boneless chicken breast halves
  • 2 tsp curry powder
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp chili powder
  • 1 medium red onion chopped (I used a white onion)
  • 5 cloves garlic minced
  • 2 jalapeno peppers seeded and finely chopped
  • 1 tbsp olive oil
  • 1 14 oz can light coconut milk (I used regular)
  • 1 tbsp cornstarch
  • 1 tbsp dried basil
  • 1 tsp grated fresh ginger
  • 3 c hot cooked rice

Instructions

  1. Cut chicken into 1-inch pieces. Place in medium bowl.
  2. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
  3. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute.
  4. Serve over hot rice.

Recipe Notes

Adapted from Mels Kitchen Cafe

Nutrition Facts
Basil Chicken in Coconut Curry Sauce
Amount Per Serving
Calories 109 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 53mg 18%
Sodium 441mg 18%
Potassium 206mg 6%
Total Carbohydrates 4g 1%
Sugars 1g
Protein 11g 22%
Vitamin A 1.9%
Vitamin C 9.3%
Calcium 2.5%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.
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11 comments about “Basil Chicken in Coconut Curry Sauce

  1. Jessica

    This recipe looks very delicious!! I am very anxious to try it soon….If i were to substitute for fresh basil, approximately how much would i use?

    1. Yvonne

      Thank you! Hmm.. that’s a great question – I’m not sure, maybe google wha the recommendation would be to sub fresh for dry and hopefully someone smarter than me will know! Good luck!

      1. Jaci (St Louis MO)

        This was so delish!
        St Louis is great place with so many different places to enjoy great cuisine.

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