Creamy Coconut Curry Basil Chicken – Dive into a world of flavor. With this Creamy Coconut Curry Basil Chicken. A perfect fusion of American, Eclectic, and Thai cuisines. That promises a culinary adventure. Right from your kitchen. This entree shines. With its main ingredients. Tender chicken marinated. In a blend of exotic spices. Simmered in rich coconut milk. And finished with a fragrant touch of basil. Ideal for those seeking a quick. Yet an utterly satisfying meal. This recipe only takes 30 minutes. To bring to the table. Making it perfect. For busy weeknights. Or a special weekend treat.
I still remember the first time I made this dish. It was a chilly evening. And I was in the mood. For something warm. And comforting. As the aromatic scents of cumin, cinnamon, and coconut. Filled the kitchen. It felt like a hug in a bowl. My husband. Always a bit wary of new flavors. Was instantly won over. And my child. Declared it their new favorite. Asking for it repeatedly since then. This dish has since become a beloved staple in our home. Bringing warmth. And joy to our family meals.
What makes this Creamy Coconut Curry Basil Chicken truly special?
What sets this Creamy Coconut Curry Basil Chicken apart? It’s the seamless blend of simplicity. And depth of flavor. The easy-to-find ingredients. And straightforward cooking process. Belie the complexity of tastes. It’s a versatile dish. That accommodates various sides. From brown rice. To quinoa or cauliflower rice. Catering to all dietary preferences. Plus. The recipe’s adaptability. To either chicken breasts. Or thighs. Ensures everyone can enjoy it. Regardless of their meat preferences.
What You Need To Make This Creamy Coconut Curry Basil Chicken Recipe?
Spices: Our mix of cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric. Is more than just seasoning. It’s a sprinkle of adventure. And a dash of comfort. Turning simple chicken. Into a dish. That tells a story of distant lands. And cozy nights at home.
Chicken: Choose breasts for a lighter bite. Or thighs for more juiciness. This isn’t just poultry. It’s the star of our show. Soaking up our bold spices. And bringing everything together.
Coconut Milk: Think of coconut milk. As a hug for our ingredients. It smooths out the edges. Melds the flavors. And adds a touch of tropical luxury. Making every spoonful a creamy delight.
Basil and Ginger: Fresh basil adds a pop of green. And a breath of freshness. While ginger brings its lively kick. They’re like the final brushstrokes on our culinary canvas. Brightening. And elevating the whole dish.
Olive Oil, Onion, Garlic, and Jalapeños: Olive oil, onions, garlic, and jalapeños lay down the rhythm. For our flavor symphony. They start the melody. To which all other ingredients tune in. Ensuring our dish. Sings with taste.
Steps To Make Creamy Coconut Curry Basil Chicken:
Step 1: Begin by mixing your spices in a small dish. Creating a fragrant powder. That promises to transport your senses. Lovingly coat your chicken pieces in this mixture. And let them marinate. Absorbing the spices’ soul.
Step 2: In your kitchen’s heart. A skillet, warm a whisper of olive oil. Before introducing the onion and jalapeño. They’ll sizzle and dance. Becoming tender and golden. Add garlic. Letting its aroma bloom. A promise of the flavors to come.
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Step 3: Brown your chicken in batches. Ensuring each piece is kissed by heat. Turning golden and delicious. As they cook. Think of the joy. This meal will bring.
Step 4: In the same skillet. Pour in the coconut milk. Transforming it into a creamy sauce. That will envelop your chicken. In a warm embrace. Stir in the Worcestershire sauce. For a touch of complexity.
Step 5: Return the chicken and veggies to the skillet. Adding basil and ginger’s fresh vibrancy. Let everything simmer gently. Melding the flavors. Into a symphony.
Step 6: Serve this comforting dish over rice. Each plate a canvas of creamy, spicy, and utterly satisfying bites.
Tip:
One pro tip. For elevating your Creamy Coconut Curry Basil Chicken. To new heights involves the marination process. While the recipe suggests. Marinating the chicken for 30 minutes. If time allows. Let it marinate overnight. In the refrigerator. This extended marination period. Allows the spices. To penetrate more deeply. Into the chicken. Enriching it with a more intense. And complex flavor profile. The spices meld. With the meat’s juices. Ensuring every bite. Is infused with the warm. Aromatic essence of the spice blend. When cooked. The chicken doesn’t just carry the taste on its surface. It’s imbued throughout. Making each mouthful. A more flavorful. And aromatic experience. This simple step. Transforms a quick meal. Into a dish. That tastes like it’s been perfected over hours. Bringing an extra layer of depth. And satisfaction to your culinary creation.
Frequently Asked Questions:
Can I use light coconut milk?
Yes. Light coconut milk works well. If you’re looking for a lighter version of the dish. The sauce will be less rich. But equally delicious.
What if I don’t have fresh basil?
While fresh basil is preferred. For its bright flavor. In a pinch. You can use dried basil. Start with a teaspoon. And adjust to taste.
Can I make this dish vegetarian?
Substitute the chicken with tofu. Or chickpeas. For a vegetarian version. Ensure to press the tofu well. To absorb the flavors fully.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Coconut Curry Basil Chicken
Ingredients
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 pound skinless boneless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil divided
- ¾ c chopped onion from 1 medium onion
- 5 cloves garlic minced
- 2 jalapeño peppers minced (remove seeds if you want to cut down on heat in the dish)
- 1 14 ounce can coconut milk
- 1 teaspoon Worcestershire sauce
- ⅓ c fresh basil leaves chopped (plus more for topping, if desired)
- 1 tablespoon finely chopped fresh ginger
- 2-3 c cooked brown rice can also use white rice, quinoa, cauliflower rice, or whatever you prefer!
Instructions
- Mix Spices: In a small bowl, combine cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric.
- Marinate Chicken: Place chicken pieces in a large bowl. Sprinkle the spice mix over the chicken, coating well. Let sit for 30 minutes.
- Cook Onion and Jalapeño: In a skillet over medium-high heat, add 1 tablespoon of olive oil. Add chopped onion and jalapeño peppers. Cook for 3 minutes. Add garlic and cook for 1 more minute until fragrant. Remove from skillet and set aside.
- Cook Chicken: In the same skillet, add the remaining tablespoon of olive oil. Add half of the chicken pieces, making sure not to overcrowd. Cook until browned and cooked through. Remove and set aside. Repeat with the remaining chicken.
- Simmer Coconut Milk: Pour coconut milk into the skillet. Bring to a simmer over medium-high heat, stirring until sauce thickens slightly.
- Combine: Return the chicken, onion, and jalapeño mixture to the skillet. Add chopped basil and ginger. Cook for 2 more minutes, stirring well.
- Serve: Spoon the creamy coconut curry basil chicken over cooked rice. Garnish with extra basil if desired.
- Enjoy your flavorful and comforting dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
