Basil Chicken Coconut Curry Sauce (Print Version)
# Ingredients:
→ Marinated Chicken
01 -
4 boneless skinless chicken breast halves, cut into 1-inch pieces
02 -
2 teaspoons curry powder
03 -
1 teaspoon salt, divided
04 -
1/2 teaspoon pepper
05 -
1/4 teaspoon chili powder
→ Sauce and Aromatics
06 -
1 tablespoon olive oil
07 -
1 medium red onion, chopped
08 -
5 cloves garlic, minced
09 -
1 jalapeno pepper, seeded and finely chopped
10 -
1 tablespoon dried basil
11 -
1/4 teaspoon ground ginger
12 -
1 14 oz can coconut milk (regular or light)
13 -
1/2 cup cream
14 -
1 tablespoon cornstarch
→ To Serve
15 -
3-4 cups hot cooked rice
# Instructions:
01 -
Cut chicken breast halves into 1-inch pieces and place in a medium bowl.
02 -
Stir together curry powder, 1/2 teaspoon salt, pepper, and chili powder. Sprinkle over chicken and toss to coat evenly.
03 -
Cover and chill for 1 to 2 hours.
04 -
In a large nonstick frying pan, heat olive oil over medium-high heat. Cook onion, garlic, jalapeno, basil, and ginger until the onion becomes translucent.
05 -
Add chicken and the remaining 1/2 teaspoon salt to the pan. Cook for 5-6 minutes until chicken is no longer pink.
06 -
Combine coconut milk, cream, and cornstarch. Whisk until fully combined and smooth.
07 -
Carefully add the sauce mixture to the skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly.
08 -
Simmer for an additional 5-10 minutes. Serve over hot cooked rice.
# Notes:
01 -
For a spicier version, leave the seeds in the jalapeno or add additional chili powder.