How To Make One Pot Basil Chicken Coconut Curry
This no-fuss, chicken coconut curry is made flavorful with mild curry, jalapeno, coconut milk, and basil, for a rich and savory dinner meal!
- 1½lbschicken breasts,(4 pieces), boneless, skinless
- ½tspkosher salt
- ¼tspblack pepper
- 2tbspcanola oil,divided
- 1red onion,chopped
- 1jalapeno,de-veined, de-seeded, chopped
- 4garlic cloves,minced
- 1tspfresh ginger,grated
- 3tbspfresh basil,minced
- 13.5ozcoconut milk,(1 can)
- 1tbspcurry powder
- cilantro,for garnish, optional
Season the chicken breasts with salt and pepper.
In a large cast-iron skillet, add 1 tablespoon of canola oil on medium-high heat, and sear the chicken for 3 to 5 minutes on each side until almost cooked through.
Remove the chicken from the pan and add in the red onion and jalapenos, along with the second tablespoon of canola oil.
Cook on medium-high for about 2 to 3 minutes until slightly caramelized, and the chicken bits from the bottom of the pan have mixed in well with them. Add in the garlic, ginger, basil, and cook for 30 seconds more.
Add in the coconut milk, cornstarch and curry powder and whisk together quickly.*
Add the chicken back in and cook for an additional 5 to 7 minutes or until the sauce is thick and the chicken is cooked all the way through.
Garnish with cilantro, if desired. Enjoy!
*This so the cornstarch is absorbed before the coconut milk gets a chance to get hot and clump the cornstarch. Alternative, use a second bowl to mix the coconut milk, cornstarch, and curry first before adding to the pan.
- Calories: 575.70kcal
- Fat: 43.46g
- Saturated Fat: 23.19g
- Trans Fat: 0.21g
- Monounsaturated Fat: 11.95g
- Polyunsaturated Fat: 5.60g
- Carbohydrates: 9.91g
- Fiber: 1.72g
- Sugar: 1.59g
- Protein: 38.35g
- Cholesterol: 108.86mg
- Sodium: 359.28mg
- Calcium: 63.95mg
- Potassium: 696.46mg
- Iron: 4.99mg
- Vitamin A: 58.72µg
- Vitamin C: 9.61mg
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