Tender chicken, coconut milk, fresh basil, jalapeño, garlic, and warm spices in a creamy curry sauce. Easy, comforting, and ready in 30 minutes.
You know those evenings when you’re this close to ordering food, but your fridge is, like, judging you? That was me last week. I opened the fridge and found coconut milk, some basil on its last legs, and chicken that was definitely crying for attention. I thought, “Do we order tonight… or do we just see what happens?”
Spoiler: I went with “see what happens,” and ended up with this Creamy Coconut Curry Basil Chicken. Honestly, the first scoop was such a mood-lifter—I told my partner, “Okay, we’re never getting takeout again.” We probably will, but at least now we know a backup exists.
Since then, this curry has starred on our menu more nights than I care to admit. It’s simple, cozy, and gives me little nods of satisfaction at every bite. Sound familiar?
Why You’ll Love This Creamy Coconut Curry Basil Chicken Recipe?
So why do I rave about this dish to anyone who’ll listen?
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The spice blend—cumin, cinnamon, cardamom, a hint of chili—is cozy, not overwhelming. Think “warm sweater,” not “fire alarm.”
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Coconut milk gives it silkiness, and pairing it with fresh basil gives a surprising brightness.
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It cooks in about 30 minutes. Perfect for those nights when you don’t want to spend the evening in the kitchen.
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You can pair it with rice, quinoa, or even toss in some leftover veggies—super flexible.
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And really, who doesn’t love chicken in a creamy sauce? Especially when it feels cozy and a little exotic.
Ingredient Notes:
Here’s what goes into this dish—and a few substitutions and tips from my own kitchen adventures:
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Chicken (1 lb, cubed): I’ve done thighs and they’re juicier, but breasts work great too.
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Olive oil (2 tbsp): Any neutral oil works—such as canola or avocado.
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Spices: Cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric. I promise, these make it not taste weird—just cozy.
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Onion (¾ cup), garlic (5 cloves), jalapeños (2): I’ve even used chili flakes when I was out of jalapeños and it was okay.
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Ginger (1 tbsp): Adds a nice zing—fresh is best, but jarred works in a pinch.
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Coconut milk (1 can): Full-fat gives the creamiest results.
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Worcestershire sauce (1 tsp): Adds umami depth—optional, but I like it.
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Fresh basil (⅓ cup, plus extra): Not dried—fresh basil is what makes this feel lively.
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Rice/quinoa/etc. (2–3 cups): Whatever you’ve got. Just base it over it.
How To Make Creamy Coconut Curry Basil Chicken?
This is your no-nonsense plan for dinner that doesn’t feel like work:
Step 1: Combine spices in a small bowl. Stir them up and let the aroma hit you—good start, right?
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Step 2: Toss the chicken in that spice mix. Let it sit a bit if you can—30 minutes helps. If you can’t, just go for it.
Step 3: Heat 1 tbsp of oil and sauté onion and jalapeño for about 3 minutes. Toss in garlic and cook 1 more minute. Set aside.
Step 4: Add the remaining oil, brown half the chicken, set aside, then do the second batch. Keep it golden.
Step 5: Pour in coconut milk and soy/worcestershire sauce, scraping up the browned bits. Let it simmer until slightly thickened.
Step 6: Mix cooked chicken, aromatics, basil, and ginger into the sauce, stir for a couple minutes until warmed through.
Step 7: Serve over rice or your base of choice. Sprinkle extra basil on top. Done.
That’s it. Thirty minutes and your kitchen smells like a little escape.
Storage Options:
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Fridge: Keeps nicely in an airtight container for 3–4 days.
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Freezer: Yes, it freezes great. Thaw in the fridge overnight. Reheat gently on stovetop or in microwave.
Variations and Substitutions:
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Use tofu or chickpeas instead of chicken for a meat-free option.
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No jalapeños? A pinch of dried chili flakes or cayenne will do.
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Out of basil? Fresh cilantro or parsley works, but it changes the vibe a bit.
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Add veggies like bell peppers or spinach to bulk it up.
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Want more flavor? Add a splash of lime juice or fish sauce at the end. Totally optional, totally tasty.
What to Serve with Creamy Coconut Curry Basil Chicken?
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Rice (white, brown, jasmine) is the obvious pick.
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Naan is great if you want to mop up extra sauce.
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Simple cucumber salad helps cool down the heat.
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A cold drink—iced tea, lemonade, or… let’s be honest, a chilled beer.
Frequently Asked Questions:
Can I bake the chicken instead?
You could, but the flavor is best when you sear it on the stove.
Can I make it ahead?
Yes! It gets even better the next day. Just reheat and stir in fresh basil when serving.
Do I really need fresh basil?
Fresh makes it pop. Dried doesn’t hit the same, but it’ll still be tasty.
This Creamy Coconut Curry Basil Chicken is comfort food that doesn’t feel basic or boring. It’s creamy, cozy, a little spicy, and incredibly simple. Whenever life’s hectic, dinner can still be delicious.
So go ahead—try it. Mix it up. Tell me how it went. Did you spice it up? Did it save your night? I’m here for all your kitchen stories.
<Remember it later>
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!
Keep the Flavor Coming – Try These:
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!
