Basil Chicken in Coconut Curry Sauce
A simple and tasty meal that combines warm curry and fresh basil for a delicious coconut-infused dish, ready in under 30 minutes.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, diced Use boneless chicken cut into even pieces.
- 1 can coconut milk Light coconut milk can be used for a less rich sauce.
- 2 tablespoons curry powder Toast for 30 seconds to boost its flavor.
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh basil, chopped Garnish with extra basil leaves.
- 1 tablespoon vegetable oil Used for sautéing.
- to taste Salt and pepper
Instructions
Cooking
- Heat the vegetable oil in a pan over medium heat.
- Add the chopped onion and minced garlic, sautéing until soft.
- Add the diced chicken and cook until browned.
- Sprinkle in the curry powder and stir for 1 minute.
- Pour in the coconut milk and bring to a simmer.
- Add the chopped basil and season with salt and pepper.
- Cook for an additional 10 minutes until the chicken is cooked through.
- Serve hot over rice or noodles.
Notes
Cool the dish to room temperature before storing in an airtight container in the fridge for up to 3 days. Can be frozen for up to 2 months; thaw in the fridge before reheating. For serving, add steamed vegetables on the side for a full meal.