How long should chicken marinate for coconut curry?

Refrigerate the seasoned chicken for 1 to 2 hours when possible. A shorter rest still works when time is limited, but the chicken must remain chilled while marinating.

Can I use light coconut milk?

Yes. Light coconut milk produces a lighter and slightly thinner sauce. Simmer it gently until it reaches the consistency you prefer.

How can I make basil chicken curry less spicy?

Remove the jalapeÃ±o seeds and ribs, use mild curry powder, and reduce or omit the chili powder. Coconut milk will also soften the perceived heat.

What should I serve with Basil Chicken with Coconut Curry Sauce?

Serve it with jasmine or basmati rice, roasted vegetables, cucumber salad, or flatbread. Fresh basil, cilantro, lime, or green onion make useful finishes.

How long should the chicken marinate for Basil Chicken with Coconut Curry Sauce?

After coating the chicken with the spice mixture, cover and chill it for 1 to 2 hours before cooking.

Can I use light coconut milk in this recipe?

Yes, a 14-ounce can of regular or light coconut milk works well in Basil Chicken with Coconut Curry Sauce.

What should I serve with this dish?

This Basil Chicken with Coconut Curry Sauce is best served over 3 to 4 cups of hot cooked rice.

Basil Chicken with Coconut Curry Sauce

Name: Basil Chicken with Coconut Curry Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Yield: 4, 4 -6 servings
Cuisine: Indian
Ingredients: 4 boneless skinless chicken breast halves; 2 teaspoons curry powder; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon chili powder; 1 tablespoon olive oil; 1 medium red onion (chopped); 5 cloves garlic (minced); 1 jalapeno pepper (seeded and finely chopped); 1 tablespoon dried basil; 1/4 teaspoon ground ginger; 1 14 oz. can coconut milk (regular or light); 1/2 cup cream; 1 tablespoon cornstarch; 3-4 cups hot cooked rice

Basil Chicken with Coconut Curry Sauce

Print Recipe

Tender chunks of chicken are simmered in a coconut milk based sauce with plenty of basil and Indian spices.

Author: Chef Emy
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 90 mins
Yield: 4, 4 -6 servings 1x
Method: Main Dishes
Cuisine: Indian

Ingredients

Scale

4 boneless skinless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 tablespoon olive oil
1 medium red onion (chopped)
5 cloves garlic (minced)
1 jalapeno pepper (seeded and finely chopped)
1 tablespoon dried basil
1/4 teaspoon ground ginger
1 14 oz. can coconut milk (regular or light)
1/2 cup cream
1 tablespoon cornstarch
3–4 cups hot cooked rice

Instructions

Cut 4 boneless skinless chicken breast halves into 1-inch pieces. Place in medium bowl.
Stir together 2 teaspoons curry powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon chili powder. Sprinkle over chicken, tossing to coat evenly.
Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, heat 1 tablespoon olive oil over medium-high heat. Cook 1 medium red onion, 1 tablespoon dried basil, 1/4 teaspoon ground ginger, 5 cloves garlicand 1 jalapeno pepper until onion is translucent.
Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.
Combine 1 14 oz. can coconut milk (regular or light), 1/2 cup cream and 1 tablespoon cornstarch and whisk well to combine.
Carefully add to skillet, whisking vigorously.
Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over 3-4 cups hot cooked rice.

Nutrition

Calories: 725 kcal
Sugar: 2 g
Fat: 21 g
Carbohydrates: 95 g
Protein: 35 g

Find it online: https://recipency.com/basil-chicken-with-coconut-curry-sauce/