Basil Chicken in Coconut-Curry Sauce

Basil Chicken in Coconut-Curry Sauce

Ready in 35 minutes
49 review(s) averaging 4.2. 77% would make again

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Top-ranked recipe named "Basil Chicken in Coconut-Curry Sauce"

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Try this Basil Chicken in Coconut-Curry Sauce recipe, or contribute your own. "septembertop25" and "collxmeat" are two tags used to describe Basil Chicken in Coconut-Curry Sauce.

"I followed this recipe to the letter except instead of serving over rice, I fried half a head of shredded cabbage and about 3 cups of bean sprouts in one tablespoon sesame oil. The flavors were awesome! Nothing overpowering but a wonderful blend of savory spices that tickles your taste buds. Bonus, the house smelled so good! Just wonderful! This is going into my favorites and will probably become a regular dish."


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4 Chicken breast halves;
1/2 ts Ground cardamom
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground coriander
1/2 ts Ground cumin
Cracked black pepper
1/4 ts Ground turmeric
1/4 ts Chili powder
1 lg Red onion; chopped
5 Garlic; minced
2 Jalapeno pepper; seeded
1 tb olive oil
14 oz Unsweetened coconut milk
2 ts Cornstarch
3 tb Fresh basil; snipped
1 tb Gingerroot; finely chopped
Hot cooked rice
Fresh basil

Original recipe makes 4 Servings



Rinse chicken; pat dry; cut in 1" pieces. Place in a medium bowl.

In a small bowl stir together spices (cardamom to chili powder). Sprinkle over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or in the refrigerator 1-2 hours.

In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium-heat 2 minutes. Remove onion mixture. Add half the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from wok; cook and remove remaining chicken.

Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice. Garnish with fresh basil.

Recipe by: Better Homes and Gardens, January 1998, Page 122. Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari on Dec 7, 1997

Verified by stevemur



Thai Basil Curry on the left, Thai Caramelised Pork Salad on the right... (Both BigOven recipes)


Calories Per Serving: 607 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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Added lemongrass. It made a world of difference.
Savemilo2005 3 days 19 hours ago

Excellent flavor. But the spices didn't mix enough into the coconut milk Next time though it am going to add some more of the spices in the coconut milk mix.
Sariness 5 months ago

Very good but a little bland.
12chica29 1 year ago

TMcR 1 year ago

Quite bland, in spite of all the spices. It left a bad taste all evening.
ruthclarke 1 year ago

Wonderful dish. We even had it for leftovers in a family who doesn't eat leftovers. Fantastic !
bessarooni 2 years ago

To all complaining that there's no curry powder in the recipe...well, you've made your own!! That's right, the seasonings in the recipe are the same (mostly) seasonings used to make curry powder. Use more or less seasonings to alter the curry taste. Good luck!
iipostmvh 2 years ago

Curry was bland in comparison to others I've had. But still worth trying.
stephenalli 2 years ago

I have had issues with chicken curry recipes in the past this was good. I did add more of the spices and some chilli flakes to the sauce for a bit more taste.
Jenkroeker 2 years ago

Delicious recipe collection, a really great app. Thanks for sharing
dickybird 2 years ago

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