Basil Chicken Curry
What is in Basil Chicken Curry?
My basil chicken curry is packed with veggies (onion, cabbage, and spinach). The curry uses hot madras curry powder for most of the curry flavor, along with ginger and garlic for aromatics. A couple of jalapenos add a depth of flavor and some mild spice. I use lite coconut milk to reduce the saturated fat content. I typically prefer my curry made with lite coconut milk, because full fat can be a little too heavy sometimes. I like my basil chicken curry to be on the fresher side.
Is Basil Chicken Curry spicy?
The curry is not spicy but there is a mild heat from the curry powder. I use jalapenos to add additional flavor and a hint of spice, but again it is not a very spicy dish. The main spice from jalapenos is in the seeds, so as long as you cut out the seeds it will not be hot.
If you like your food spicy, you can definitely keep the jalapeno seeds. Another option would be to use a much hotter pepper such as a thai chili.
Can you freeze curry made with coconut milk?
Yes, you can freeze coconut milk curry such as my basil chicken curry. First allow the curry to cool completely. Then, transfer it to an airtight container or freezer-safe bag. Coconut milk may separate slightly when frozen, but the curry will still be delicious after reheating. When ready to use, you can thaw it in the refrigerator overnight and gently reheat it on the stovetop or microwave, stirring to recombine the ingredients. I would keep the rice separate until serving.
This Basil Chicken Curry is quick and easy meal that combines juicy chicken, onions, jalapenos, ginger, garlic, and basil in a rich coconut curry broth.
- 1 lb boneless, skinless chicken breasts
- 2 tbsp madras curry powder
- 1 tbsp avocado oil
- 1 tbsp butter
- 1 yellow onion, sliced thinly
- 2 jalapeños, seeded and diced (for extra spice, use thai chilies)
- 1/2 cup shredded green cabbage
- 1 tbsp garlic, minced
- 1 tbsp ginger, grated or minced
- 1/2 cup chicken broth (or water)
- 15 oz lite coconut milk (from a can)
- 1/4 cup basil, sliced thinly
- 1/2 lime, juiced (plus more wedges for serving)
- Heat up a medium to large skillet on medium heat. Start cooking your rice as well.
- Combine the cubed chicken with the curry powder and the avocado oil and mix well.
- Once the skillet is hot, add in the chicken and cook until mostly cooked through, about 7-8 minutes depending on the size of the pieces.
- In the meantime, chop your onions, jalapenos, cabbage, garlic, and ginger if you have not already done so.
- Remove the chicken and set aside. Next add in the onions, jalapenos, and cabbage. Stir occasionally and cook until golden brown, about 6-7 minutes. Turn down the heat slightly if you need to avoid burning.
- Next, add in the ginger, garlic, and butter. Cook for 1 additional minute.
- Now add in the chicken broth and coconut milk. Also add back the chicken along with any juices left on the plate/bowl. Stir well and then cover. Let simmer for about 5-10 minutes to marry the flavors together.
- Once finished, turn off the heat and stir in the basil. Lastly, squeeze in the lime juice. Stir well.
- Serve with rice and additional lime wedges.
Hey there, I’m Lee! As a registered dietitian, I’m passionate about creating easy, nutritious recipes that inspire a balanced approach to eating. I love to experiment with new dishes in the kitchen and am a true chocolate enthusiast. I aim to demystify nutrition misinformation and share recipes that nourish your body and soul. Join me on this journey to make healthy eating simple, enjoyable, and delicious!
