Basil Chicken With Coconut Curry Sauce Recipe

I made a Coconut Curry Sauce that bathes chicken in a silky, spice-forward glaze with heaps of basil and the result is so good you won’t be able to scroll past.

I absolutely obsess over Basil Chicken In Coconut Curry Sauce. The way tender chicken swims in rich coconut curry sauce and gets slapped with heaps of fresh basil leaves makes me stop whatever I’m doing.

I love that it’s bright but bold, Indian spices sneaking in without being bossy. But it’s the coconut milk that keeps everything silky and addictive, not sweet, just lush.

And the basil? Fresh, peppery, like it woke the whole dish up.

I don’t cook this for showing off. I cook it because I want dinner that bites back and makes me go back for more.

Ingredients

• Chicken thighs: juicy, forgiving protein.
• Coconut milk: creamy, slightly sweet.
• Plus chicken broth: thins sauce, adds savor.
• Onion: softens, adds gentle sweetness.
• Garlic: punchy, aromatic and homey.
• Ginger: bright, a little zing.
• Oil or ghee: cooks and browns.
• Cumin: earthy, warm backbone.
• Coriander: citrusy, light spice.
• Turmeric: color and mild earth.
• Garam masala: cozy mixed spices.
• Chili powder: adds heat, use cautiously.
• Salt: brings everything together, obviously.
• Sugar or honey: balances acidity, sweetens.
• Tomato: tangy base, little brightness.
• Basically basil: fresh, peppery finish.
• Green chilies: fresh heat, optional kick.
• Lime juice: acidic pop, it’s a kicker.
• Cornstarch slurry: thickens if you want.
• Cilantro: herbaceous garnish, adds brightness.

Ingredient Quantities

• 1 1/2 lb (700 g) boneless skinless chicken thighs, cut into 1 inch pieces
• 1 can (14 oz / 400 ml) full fat coconut milk
• 1 cup low sodium chicken broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil or ghee
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1/2 to 1 tsp red chili powder or cayenne, to taste
• 1/2 tsp salt, plus more to taste
• 1 tsp sugar or honey
• 1/2 cup diced tomato or canned crushed tomatoes
• 1 cup fresh basil leaves, packed (Thai basil if you can get it)
• 2 green chilies, slit lengthwise, optional
• Juice of 1 lime
• 1 tbsp cornstarch mixed with 2 tbsp water, optional for thickening
• Fresh cilantro leaves for garnish, optional

How to Make this

1. Pat chicken pieces dry and season lightly with 1/2 tsp salt. Heat 2 tbsp vegetable oil or ghee in a large skillet over medium-high heat, then brown the chicken in batches until golden on all sides, about 3 minutes per side; remove and set aside (it won’t need to be fully cooked).

2. Reduce heat to medium, add the chopped onion to the same pan and cook until soft and starting to brown, about 5 minutes, scraping up browned bits for flavor.

3. Stir in the minced garlic and grated ginger, cook 30 seconds until fragrant, then add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp garam masala and 1/2 to 1 tsp red chili powder or cayenne; cook 1 minute stirring so the spices bloom but do not burn.

4. Add 1/2 cup diced tomato or 1/2 cup canned crushed tomatoes and 1 tsp sugar or honey, cook 2 to 3 minutes until the tomato starts to break down and the mixture is saucy.

5. Pour in 1 can (14 oz / 400 ml) full fat coconut milk and 1 cup low sodium chicken broth, stir to combine and bring to a gentle simmer.

6. Return the browned chicken to the pan along with any juices, tuck in 2 green chilies if using, cover and simmer gently for 12 to 15 minutes until chicken is cooked through and tender.

7. Stir in 1 cup packed fresh basil leaves (Thai basil if you have it) and the juice of 1 lime; simmer 1 to 2 minutes until basil wilts and flavor brightens the sauce. Taste and adjust salt.

8. If you want a thicker sauce, stir the 1 tbsp cornstarch mixed with 2 tbsp water to a slurry, slowly whisk into the simmering curry and cook 1 to 2 minutes until it thickens. If it gets too thick, splash in a little extra broth.

9. Finish with a quick taste, adjust heat or salt if needed, remove the green chilies before serving if you prefer less heat.

10. Serve hot over rice or naan, garnish with fresh cilantro leaves if desired. Enjoy the slightly sweet, spicy, basil-packed coconut curry.

Equipment Needed

1. Large heavy skillet or sauté pan (12 inch works best)
2. Chef’s knife and cutting board for chopping chicken, onion, basil etc
3. Tongs or slotted spatula to brown and handle the chicken
4. Wooden spoon or silicone spatula for stirring the sauce
5. Measuring cups and spoons for liquids and spices
6. Can opener for the coconut milk and tomatoes
7. Small bowl and whisk or fork to make the cornstarch slurry
8. Ladle and rice or serving bowls for plating and serving

FAQ

Basil Chicken With Coconut Curry Sauce Recipe Substitutions and Variations

• 1 can full fat coconut milk: swap for lite coconut milk if you want less fat, or use 1/2 can coconut cream + 1/2 cup water for the same creaminess; if you’re in a pinch, whole milk or evaporated milk works, but it won’t taste as coconutty.
• 1 1/2 lb boneless skinless chicken thighs: use boneless chicken breast for a leaner option, or cubed firm tofu or tempeh for a vegetarian version; breasts cook faster so watch the time.
• 1 cup fresh basil leaves: substitute packed cilantro, fresh mint, or even baby spinach for a milder green note; thai basil is more aromatic but these will still be good.
• 1 tsp garam masala: if you don’t have it, mix 1/2 tsp ground cumin + 1/4 tsp ground cinnamon + 1/4 tsp ground cardamom, or just use curry powder as a quick replacement, though flavor will change slightly.

Pro Tips

1. Brown the chicken in batches and don’t crowd the pan. If you pile pieces in, they’ll steam not sear, and you lose that tasty browned flavor. Use medium-high heat, get a good crust, then set them aside. They’ll finish cooking in the sauce.

2. Bloom the spices but watch them closely. After you add cumin, coriander, turmeric and garam masala, stir for only about 30–60 seconds until fragrant. If they burn it tastes bitter. Add a splash of the coconut milk or broth if the pan looks too dry so nothing scorches.

3. Add basil right at the end and don’t overcook it. Tossing the basil in the last minute keeps its flavor bright. If you cook it too long it just turns grassy and fades into the sauce.

4. Fix texture like a pro. If the sauce splits or seems too thin, simmer gently to let it reduce, or stir in the cornstarch slurry a little at a time. If the coconut milk looks separated, whisk it back together off the heat or add a bit of warm broth while whisking. Taste and adjust salt and lime at the end, not before.