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Basil Chicken in Coconut Sauce

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basil chicken in coconut sauce recipeI have a confession. I was over-served last night. That is what I am going to keep telling myself anyway. I have a wee bit of a headache. Wes and I finally found a babysitter (always the hardest part of a move!) and went out to dinner with my brother and his girlfriend. We had a great time, and watched football at a fun bar in Bethesda. Who played? I couldn’t tell you. I was too busy people watching and drinking beers. I love the aluminum bottles. And let me tell you, the people watching was fabulous. I would bet that there are few Redskins fans feeling a lot worse than I do right about now. How do you treat a hangover? What is your remedy?

This is the first time in many, many years that we live near our family and I love it so much. Just this week, I got to take pictures of my newest nephew and have dinner with my brother. I have seen my family more in the last month than the last 5 years combined. It makes my heart so happy.

newborn photography alexandria vaHow sweet is he?

Please do not let the length of the ingredients list scare you from making this recipe. It is mostly spices. And there is a good chance that you have them in your cabinet already. Recipes like these are great for actually using some of the spices that are hiding out in your cabinet. If you do not have all of the spices, you can also use some curry powder. I was rather surprised at how much my family enjoyed this dinner. They can be hard to impress these days. But the boys loved it and cleaned their plates. I think that we tend to avoid strong flavors with children, but mine seem to really like some spice. There is not a lot of heat in this recipe, so please feel free to add more if you would like. basil chicken in coconut sauce recipe1 pound chicken breast, cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon chili powder
1 Tablespoon olive oil
1 red onion, chopped
1-2 jalapenos, depending on your taste, seeded and chopped
5 cloves garlic, minced
1 (14-ounce) can coconut milk
2 teaspoons cornstarch
3 Tablespoons fresh basil
1 Tablespoon fresh ginger
rice

basil chicken in coconut sauce recipeIn a small bowl, combine the spices in a small bowl. Add the chicken pieces to a large plastic bag and sprinkle the spice mixture over. Toss so the spices cover all of the chicken. Let sit at room temperature for 30 minutes. You could also do this early in the day and keep in the fridge until you are ready to cook.

basil chicken in coconut sauce recipeDice the onion, garlic, and jalapenos. Grate the ginger and set aside.

basil chicken in coconut sauce recipeCook the onions, garlic, and jalapeno in a large saute pan with one tablespoon of olive oil. Cook for 2 minutes, until the vegetables begin to soften. Transfer the mixture to a plate.

basil chicken in coconut sauce recipeAdd more olive oil if needed, and cook half of the chicken until brown on both sides. Take out of the pan and cook the other half.

basil chicken in coconut sauce recipeMix together coconut milk and cornstarch.

basil chicken in coconut sauce recipeAdd the coconut milk to the pan and cook until it begins to thicken. Make sure that it comes up to a bubble.

basil chicken in coconut sauce recipeAdd the chicken and vegetables back to the pan, adding the basil and ginger. Check for seasoning, add more salt and pepper as needed.

basil chicken in coconut sauce recipeServe with rice and additional basil. Lime wedges would also be great, but I did not have any. This recipe is from BHG.

Basil Chicken in Coconut Sauce

Basil Chicken in Coconut Sauce

Yield: serves 4 to 6

Basil Chicken in Coconut Sauce - The ingredient list is long, but it's mainly spices, so don't be turned off by it. All of those spices make this curry incredible.

Ingredients

  • 1 pound chicken breast, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 1 Tablespoon olive oil
  • 1 red onion, chopped
  • 1-2 jalapenos, depending on your taste, seeded and chopped
  • 5 cloves garlic, minced
  • 1 (14-ounce) can coconut milk
  • 2 teaspoons cornstarch
  • 3 Tablespoons fresh basil
  • 1 Tablespoon fresh ginger
  • cooked rice

Instructions

  1. In a small bowl, combine the spices in a small bowl. Add the chicken pieces to a large plastic bag and sprinkle the spice mixture over. Toss so the spices cover all of the chicken. Let sit at room temperature for 30 minutes. You could also do this early in the day and keep in the fridge until you are ready to cook.
  2. Dice the onion, garlic, and jalapenos. Grate the ginger and set aside.
  3. Cook the onions, garlic, and jalapeno in a large saute pan with one tablespoon of olive oil. Cook for 2 minutes, until the vegetables begin to soften. Transfer the mixture to a plate.
  4. Add more olive oil if needed, and cook half of the chicken until brown on both sides. Take out of the pan and cook the other half.
  5. Mix together coconut milk and cornstarch.
  6. Add the coconut milk to the pan and cook until it begins to thicken. Make sure that it comes up to a bubble.
  7. Add the chicken and vegetables back to the pan, adding the basil and ginger. Check for seasoning, add more salt and pepper as needed.
  8. Serve with rice and additional basil. Lime wedges would also be great, but I did not have any.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Liza

Tuesday 26th of April 2022

You took this recipe from “Treasured Recipes” by Better Homes and Gardens. You should credit the person who actually won a prize for this recipe in 1997: Neeraja Narayanan from NYC. The copyright date of the cookbook is 2000.

BakedBree

Tuesday 26th of April 2022

Hi Liza,

You may have missed it but I have already credited Better Homes and Gardens with a link to their website at the end of the recipe. Thanks for reading my blog and hope to have you again soon!

Liza

Tuesday 26th of April 2022

This is the exact same recipe from the cookbook “Treasured Recipes” by Better Homes and Gardens. You should credit the person who actually won a prize for this recipe in 1997: Neeraja Narayanan from NYC. The copyright date of the cookbook is 2000.

Megan

Thursday 15th of May 2014

Does one jalapeno make it mild and two make it medium? Or what would you say the spice levels are?

bakedbree

Thursday 15th of May 2014

Honestly, I don't remember. I posted this a year or two ago. I am assuming mild, I do remember that my kids at this for dinner.

Stacey Ferguson

Monday 21st of April 2014

Hi! Did you move closer into DC? It sounds like we're neighbors! Would love to meet for coffee or lunch sometime ;)

bakedbree

Monday 21st of April 2014

I do! I live in Alexandria. I'd love to get lunch or coffee. :)

Sarah

Thursday 18th of April 2013

I made this for my husband's birthday with cilantro-lime rice and he said this is his favorite dish ever! He absolutely loved it and raved about it to everyone! Thank you for this great recipe - I will definitely be making it again!

bakedbree

Monday 22nd of April 2013

I am so glad he loved it so much.

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