Basil Chicken With Coconut Curry Sauce Recipe

I created Basil Chicken In Coconut Curry Sauce to showcase tender chicken in a coconut milk based sauce accented with fresh basil and a lively mix of Indian spices.

I never expected Basil Chicken With Coconut Curry Sauce to be such a show off. Tender boneless skinless chicken thighs swim in creamy coconut milk and a sauce that wakes up your mouth in the best kind of way.

I messed up the first time I tried it and instead of tossing it, I tasted it again and noticed little layers of flavor I had missed. It’s bold, slightly strange in a good way, and makes you want to ask how I did it even when you know I wont tell.

Coconut Curry Sauce fans will get why.

Ingredients

• Chicken thighs: rich in protein and iron, moist and forgiving in curries.
• Coconut milk: high in saturated fat but creamy, gives rich sweetness and body.
• Basil: fresh herb, vitamin k, bright peppery sweet notes, lifts curry at end.
• Ginger: warming, aids digestion, sharp citrusy heat, adds depth to sauce.
• Garlic: pungent, provides savory umami, small fiber and vitamin content, classic.
• Turmeric: earthy color and anti inflammatory compound curcumin, mild bitter warmth.
• Tomato paste: adds umami, a touch of acidity and natural sugars for balance.
• Green chilies: brings heat and bright vegetal flavor, boosts vitamin C and aroma.

Ingredient Quantities

• 1 1/2 lb (700 g) boneless skinless chicken thighs, cut into 1 inch pieces
• 1 tbsp vegetable oil or ghee
• 1 medium yellow onion, finely chopped
• 3 large garlic cloves, minced
• 1 1/2 tbsp fresh ginger, grated (about a 1 inch piece)
• 1 can (14 oz / 400 ml) full fat coconut milk
• 1/2 cup (120 ml) low sodium chicken broth or water
• 2 tbsp tomato paste (or 1 medium tomato, finely chopped)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp chili powder or cayenne, adjust to taste
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp sugar or brown sugar
• 1 tbsp fresh lemon or lime juice
• 1 cup packed fresh basil leaves, torn (Thai basil or sweet basil works)
• 1-2 fresh green chilies, sliced (optional)
• 2 tbsp chopped fresh cilantro for garnish (optional)

How to Make this

1. Prep everything first: cut 1 1/2 lb chicken thighs into 1 inch pieces, finely chop 1 medium yellow onion, mince 3 garlic cloves, grate 1 1/2 tbsp ginger, tear 1 cup packed basil leaves, slice 1-2 green chilies if using, and measure out your spices so theyre ready.

2. Heat 1 tbsp vegetable oil or ghee in a large skillet over medium high heat. Season chicken with 1 tsp kosher salt and 1/2 tsp black pepper and sear in batches until golden on both sides, about 3 minutes per side. Dont crowd the pan. Transfer chicken to a plate.

3. Lower heat to medium and add a little more oil if the pan is dry. Add the chopped onion and cook until soft and starting to brown, about 5 minutes. Stir in the garlic and grated ginger and cook 30 to 60 seconds until fragrant.

4. Add 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1 tsp garam masala and 1/2 tsp chili powder (or cayenne) to the onion mix and cook 30 seconds to bloom the spices. Stir in 2 tbsp tomato paste (or 1 chopped tomato) and cook another minute so the tomato loses its raw taste.

5. Pour in 1/2 cup low sodium chicken broth or water to deglaze the pan, scraping up browned bits. Then stir in 1 can (14 oz / 400 ml) full fat coconut milk and 1 tsp sugar or brown sugar. Mix well.

6. Return the seared chicken to the skillet, bring to a gentle simmer, reduce heat to low and simmer uncovered until the chicken is cooked through and the sauce thickens, about 12 to 15 minutes. If the sauce seems too thin simmer a bit longer, if too thick add a splash of water or broth.

7. Off the heat stir in 1 tbsp fresh lemon or lime juice and 1 cup torn basil leaves plus the sliced green chilies if using. Let sit for 1 to 2 minutes so the basil wilts but stays bright. Taste and add more salt or pepper if needed.

8. Serve hot, garnished with 2 tbsp chopped fresh cilantro if you like. Great with rice, naan or over steamed veggies. Quick tip: using full fat coconut milk gives a creamier sauce; if it separates chill briefly and skim excess coconut oil from the top before reheating.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for searing the chicken and simmering the sauce
2. Cutting board and a sharp chef knife for cutting thighs and chopping onion
3. Measuring spoons and a 1/2 cup measuring cup for spices, broth and coconut milk
4. Microplane grater or box grater for the ginger plus a knife for mincing garlic
5. Wooden spoon or heatproof spatula and a pair of tongs to move and stir the chicken
6. Can opener and a small plate or bowl to hold the seared chicken while you cook the sauce, dont skip it
7. Citrus juicer or fork and a teaspoon for the lemon or lime juice
8. Serving spoon and a small bowl for chopped cilantro, plus a pot for rice if you plan to serve together

FAQ

Basil Chicken With Coconut Curry Sauce Recipe Substitutions and Variations

• Chicken thighs: swap for boneless chicken breasts (same weight, but cook less so they dont dry), or firm tofu/tempeh for a vegetarian twist (press and brown first), or prawns/shrimp (add in the last 3-4 minutes).
• Coconut milk: use light coconut milk for fewer calories, or coconut cream if you want it richer and thicker (use a bit less), or plain full-fat Greek yogurt thinned with a little water for creaminess if you dont need coconut flavor.
• Basil: if you cant find basil try cilantro for a fresher, citrusy lift, or mint for brightness, or baby spinach for bulk (won’t taste the same but adds green).
• Garam masala: substitute curry powder in a pinch, or make a quick mix of ground cumin + a pinch of cinnamon + a pinch of ground cardamom to mimic the warm notes.

Pro Tips

– Pat the chicken dry and salt it early, then sear in small batches so you actually get a brown crust. If you want even more browning, toss the pieces with a teaspoon of cornstarch or flour first, it helps the fond and also thickens the sauce a little later.

– Really bloom the spices in the oil with the onions, dont just dump them in and move on. Fry the tomato paste until it darkens a touch, that extra minute removes that raw tomato taste and builds deeper flavor.

– Be gentle with the coconut milk, bring it to a very gentle simmer and keep the heat low so it doesnt split. If it looks greasy after chilling, refrigerate briefly and skim the hardened oil off the top before reheating, or whisk a tiny cornstarch slurry into the hot sauce to smooth and tighten it.

– Finish and balance at the end, not the start: add the lemon or lime juice and most of the basil off the heat so the herb stays bright, then taste and only then adjust salt, sugar or chili. If you want less heat, remove the seeds from green chilies, or add them whole and take them out before serving for just a gentle kick.