February 19th, 2012

Basil Chicken with Coconut Curry Sauce

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Coconut milk based curries are one of my absolute favorites, and this Basil Chicken with Coconut Curry Sauce is no exception.


The slightly spicy, creamy sauce is a perfect compliment to the chicken in this dish.  This would also be wonderful with the addition potatoes or other vegetables, or with shrimp instead of chicken.

Despite the lengthy looking ingredient list, it comes together easily.  Just make sure you leave enough time to marinate the chicken. My husband is not a big curry fan, but my kids devoured this, and to my surprise, they all asked for seconds.  This one will definitely go into the regular rotation.

Basil Chicken with Coconut Curry Sauce

Preparation 10 min Cook Time 20 min Total Time 30 mins


  • 4 skinless, boneless 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


  1. Cut chicken into 1-inch pieces. Place in medium bowl.
  2. Stir together curry powder, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly.
  3. Cover and chill for 1 to 2 hours.
  4. In a large nonstick frying pan, heat oil over medium-high heat. Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent.
  5. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.
  6. Combine coconut milk, cream and cornstarch and whisk well to combine.
  7. Carefully add to skillet, whisking vigorously.
  8. Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.

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If you love this recipe, you might also like:

Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

Slow Cooker Thai Curry Soup

Slow Cooker Thai Curry Soup

Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.



  1. Looks really yummy! My husband isn’t a curry fan either but I still want to try it!

  2. Yum, looks delicious.

  3. sounds like a delicious dish! thanks for sharing!

  4. Mmmm…I love coconut milk. This looks amazingly creamy and delicious.

  5. i love coconut curries!! i’m pinning this for sure! 🙂

  6. Looks great! We love curries.

  7. This is DELICIOUS! I’ve made it several times now and we love it! Thank you.

  8. Just bought all the ingredients to make this for the family tomorrow! So excited, I love coconut based curries. Question though, on the last step do you simmer for an additional 5 – 10 minutes after it has already thickened up? Thanks! I love your recepies!


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