Basil Chicken in Coconut Curry Sauce

If you’re craving something warm, fragrant, and packed with flavor—but still easy enough for a weeknight—this Basil Chicken in Coconut Curry Sauce is calling your name. Tender pieces of chicken are coated in aromatic spices, simmered in a creamy coconut curry sauce, and finished with fresh basil for a dish that feels comforting and exciting. It’s the kind of meal that fills your kitchen with irresistible aromas and makes dinner feel a little special, even on the busiest days. Inspired by Thai flavors but totally approachable, this homemade basil chicken is perfect for cozy nights, meal prep, or when you want to impress without stress.

Why You’ll Love This Recipe

• Big flavor, simple steps – Bold spices with minimal effort
• Creamy and comforting – Coconut milk creates a rich, silky sauce
• Customizable heat – Adjust jalapeños to your spice preference
• Family-friendly – Serve mild or spicy depending on your crowd
• Perfect for leftovers – Tastes even better the next day

Ingredients

• Cumin (½ tsp) – Adds earthy warmth
• Cinnamon (½ tsp) – Brings subtle sweetness and depth
• Ground cloves (½ tsp) – Enhances the curry’s aromatic profile
• Ground cardamom (½ tsp) – Adds a floral, citrusy note
• Black pepper (½ tsp) – Provides gentle heat
• Chili powder (½ tsp) – Adds smoky spice
• Salt (½ tsp) – Balances and enhances flavors
• Ground turmeric (¼ tsp) – Adds color and mild earthiness
• Chicken breasts (1 lb, cubed) – Lean, tender protein (thighs work too)
• Olive oil (2 tbsp, divided) – For sautéing and browning
• Onion (¾ cup, chopped) – Builds savory flavor
• Garlic (5 cloves, minced) – Adds bold aromatic depth
• Jalapeños (2, minced) – Brings fresh heat (remove seeds for milder curry)
• Coconut milk (14 oz can) – Creates a creamy, luscious sauce
• Worcestershire sauce (1 tsp) – Adds umami richness
• Fresh basil (⅓ cup, chopped) – Bright, herbal finish
• Fresh ginger (1 tbsp, finely chopped) – Adds zing and warmth
• Cooked brown rice (2–3 cups) – Perfect for soaking up the sauce

How to Make Basil Chicken in Coconut Curry Sauce

Marinate the Chicken

In a small bowl, mix all the spices from cumin through turmeric. Place chicken pieces in a large bowl and sprinkle the spice mixture evenly over them. Toss to coat and let marinate for 30 minutes to deepen the flavor.

Cook the Aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes, until softened. Stir in garlic and cook for 1 more minute until fragrant. Transfer mixture to a bowl and set aside.

Brown the Chicken

Add remaining tablespoon of oil to the skillet. Cook half the chicken in a single layer, letting it brown lightly on both sides. Remove and repeat with remaining chicken. Don’t overcrowd the pan—this helps with browning instead of steaming.

Make the Coconut Curry Sauce

Pour coconut milk into the skillet and cook over medium-high heat, stirring occasionally, until the sauce thickens slightly and begins to bubble. Stir in Worcestershire sauce.

Bring It All Together

Return the chicken and onion mixture to the skillet. Add basil and ginger, stirring gently. Cook for about 2 minutes until everything is heated through and fragrant.

Serve

Serve basil chicken over rice, spooning extra coconut curry sauce on top. Garnish with more fresh basil if desired.

Tips for Success

• Use full-fat coconut milk for the creamiest sauce
• Adjust heat easily by removing jalapeño seeds or using just one pepper
• Don’t rush browning—color equals flavor
• Fresh basil at the end keeps its bright, aromatic taste

Equipment Needed

• Large skillet – Wide enough to brown chicken evenly
• Mixing bowls – For spices and cooked ingredients
• Sharp knife & cutting board – For prepping chicken and aromatics

Recipe Variations

• Vegetarian Version – Swap chicken for chickpeas or tofu
• Extra Spicy – Add red curry paste or crushed red pepper
• Low-Carb Option – Serve over cauliflower rice or zucchini noodles
• Creamy Cashew Twist – Add a spoonful of cashew butter to the sauce

Serving Suggestions

• Serve with brown rice, jasmine rice, or quinoa
• Add a side of steamed broccoli or sautéed green beans
• Garnish with lime wedges or toasted coconut flakes
• Pair with a simple cucumber salad for freshness

FAQs

Can I use chicken thighs instead of breasts? Yes! Thighs add extra juiciness and work beautifully in this curry.
How spicy is this dish? Moderately spicy. Reduce jalapeños or chili powder for milder heat.
Can I make this ahead of time? Absolutely. Store in the fridge for up to 3 days; flavors improve overnight.
Is this freezer-friendly? Yes, though coconut milk may slightly change texture when thawed. Stir well when reheating.
What can I use instead of Worcestershire sauce? Soy sauce or tamari works as a substitute.

Final Thoughts

This Basil Chicken in Coconut Curry Sauce is the perfect balance of cozy, bold, and fresh. It’s easy enough for weeknights, impressive enough for guests, and endlessly adaptable to your tastes. Once you try it, don’t be surprised if it becomes part of your regular dinner rotation. Give it a go, and let me know how you served it—or what twist you added to make it your own.

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