Basil Chicken in Coconut-Curry Sauce

Basil Chicken in Coconut-Curry Sauce

Ready in 2 hours
4.8 avg, 5 review(s) 100% would make again

Tip: Another recipe with the exact-same name "Basil Chicken in Coconut-Curry Sauce" ranks higher.

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Prep: 25 minutes

Chill: 1 to 2 hours

Cook: 15 minutes

Makes: 4 servings

"Yum. I did add about 2 cups of sliced mushrooms, which I cooked for about 3 minutes between the onions and the chicken. Flavor wasn't quite as developed as I'd expected--not sure if it's the recipe or my curry--but I'm betting it'll taste even better as leftovers tomorrow."

- FriedTwinkies

Ingredients

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4 skinless boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon Salt
1 teaspoon cracked black pepper
1 teaspoon chili powder
1 large red onion; chopped (1 cup)
5 cloves Garlic; minced
2 fresh jalapeño peppers; seeded and finely chopped
1 tablespoon olive oil
1 13.5-oz can unsweetened coconut milk; (or 14-ounce can)
1 tablespoon cornstarch
3 tablespoons fresh basil; snipped
1 teaspoon fresh ginger; grated
3 cups Hot cooked rice

Original recipe makes 4

Servings  

Preparation

1. Cut chicken into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.

2. In a large nonstick wok or skillet cook and stir onion, garlic, and jalapeño peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok. (If necessary, add additional oil.) Cook remaining chicken as above; remove from wok.

3. Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 484 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Yum. I did add about 2 cups of sliced mushrooms, which I cooked for about 3 minutes between the onions and the chicken. Flavor wasn't quite as developed as I'd expected--not sure if it's the recipe or my curry--but I'm betting it'll taste even better as leftovers tomorrow.
FriedTwinkies 9 months ago
Very yummy, easy to customize.
emilylovesu2 1 year ago
Excellent. Add additional stock and angel hair spaghetti to turn into a great laksa. Not so hot that our 'not too spicy food' friends couldn't eat it.
RobsNest 2 years ago
This recipe was copied from Better Homes and Gardens New Cookbook 12th Edition. Thank you! having it on my iPad makes it much easier to follow in the kitchen. You rock!
indi16 2 years ago
[I posted this recipe.]
Caylor2927 4 years ago
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