Description
Tender chunks of chicken are marinated in aromatic spices, then simmered in a rich coconut curry sauce with basil, garlic, and jalapeño. This creamy Indian-inspired dish is perfect served over hot rice for a comforting meal.
Ingredients
- 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
- 2 teaspoons curry powder
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon dried basil
- 1/4 teaspoon ground ginger
- 1 (14-ounce) can coconut milk
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- 3–4 cups hot cooked rice, for serving
Instructions
- Place the chicken pieces in a medium bowl.
- Combine the curry powder, 1/2 teaspoon salt, black pepper, and chili powder. Toss with the chicken until evenly coated.
- Cover and refrigerate for 1–2 hours to marinate.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion, garlic, jalapeño, dried basil, and ground ginger. Cook until the onion is soft and translucent.
- Add the marinated chicken and the remaining 1/2 teaspoon salt. Cook for 5–6 minutes, or until the chicken is no longer pink.
- Whisk together the coconut milk, heavy cream, and cornstarch until smooth.
- Pour the coconut mixture into the skillet, whisking constantly.
- Cook until the sauce thickens and begins to bubble, then simmer for 5–10 minutes.
- Serve hot over cooked rice.
Notes
- Marinating the chicken enhances the flavor.
- Adjust the jalapeño for a milder or spicier curry.
- Fresh basil can be used as a garnish before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian