Coconut Basil Chicken Delight

Basil Chicken in Coconut Curry Sauce

Overview:

This delightful Basil Chicken in Coconut Curry Sauce recipe, a 1997 Grand Prize Winner in Better Homes and Gardens, combines tender chicken pieces with aromatic spices and creamy coconut milk, creating a savory dish perfect for any occasion. Serve it over fluffy rice for a satisfying meal that’s ready in just 30 minutes!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: 385.1 per serving
• Rating: ⭐️⭐️⭐️⭐️⭐️ (5/5)
• Cuisine: Curries
• Keywords: Chicken, Poultry, Coconut, Fruit, Nuts, Meat, < 30 Mins, Stove Top

Ingredients:

• 4 boneless, skinless chicken breast halves, cut into 1″ pieces
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground turmeric
• 1/4 tsp chili powder
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 1 tbsp olive oil
• 2 cups unsweetened coconut milk
• 1 tbsp cornstarch
• 1/4 cup fresh basil, snipped
• 1 tbsp minced gingerroot
• Cooked rice, for serving
• Fresh basil leaves, for garnish

Instructions:

1. Prepare Chicken:

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   • Rinse the chicken pieces and pat dry with paper towels.
   • Cut the chicken into 1-inch cubes and place them in a medium bowl.

2. Season Chicken:

   • In a small bowl, mix together the cardamom, cinnamon, cloves, cumin, salt, pepper, turmeric, and chili powder.
   • Sprinkle the spice mixture over the chicken pieces, tossing gently to coat evenly.
   • Cover the bowl and let the chicken marinate at room temperature for 30 minutes, or refrigerate for 1 to 2 hours for deeper flavor.

3. Cook Onion Mixture:

   • In a large nonstick wok or skillet, heat olive oil over medium heat.
   • Add the chopped red onion, minced garlic, and jalapeno peppers (if using). Cook and stir for about 2 minutes until the onions are translucent and fragrant. Remove this mixture from the skillet and set aside.

4. Cook Chicken:

   • If needed, add a little more olive oil to the skillet.
   • Add half of the marinated chicken pieces to the skillet. Cook and stir for 2 to 3 minutes, until the chicken is cooked through and no longer pink. Remove the cooked chicken from the skillet and set aside.
   • Repeat with the remaining chicken pieces, cooking until done.

5. Prepare Coconut Curry Sauce:

   • In a small bowl, whisk together the coconut milk and cornstarch until smooth.
   • Carefully pour the coconut milk mixture into the skillet. Cook and stir continuously until the sauce thickens and becomes bubbly.

6. Combine and Finish:

   • Return all the cooked chicken and the reserved onion mixture to the skillet with the thickened coconut curry sauce.
   • Stir in the snipped basil and minced gingerroot. Cook and stir for an additional 2 minutes, ensuring everything is heated through and well combined.

7. Serve:

   • Serve the Basil Chicken in Coconut Curry Sauce hot over cooked rice.
   • Garnish each serving with fresh basil leaves for an extra burst of flavor and a beautiful presentation.

8. Enjoy:

   • This recipe yields 4 servings of aromatic Basil Chicken in Coconut Curry Sauce, perfect for a quick and flavorful meal any day of the week.

This award-winning recipe not only impresses with its rich flavors but also offers a quick cooking time, making it a perfect choice for busy evenings when you crave something special without spending hours in the kitchen. Enjoy the fusion of spices and creamy coconut milk in every bite!