Name: One Pot Basil Chicken Coconut Curry Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 1½ lbs (4 pieces), boneless, skinless chicken breasts; ½ tsp kosher salt; ¼ tsp black pepper; 2 tbsp divided canola oil; 1 chopped red onion; 1 de-veined, de-seeded, chopped Jalapeno; 4 minced garlic cloves; 1 tsp grated fresh ginger; 3 tbsp minced fresh basil; 13.5 oz (1 can) coconut milk; 1 tbsp cornstarch; 1 tbsp curry powder; for garnish, optional cilantro

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!

Preparation: 5 minutes

Cooking: 20 minutes

Total: 25 minutes

Serves:

Ingredients

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)
1tbspcornstarch
1tbspcurry powder
cilantro,for garnish, optional

Instructions

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!

Recipe Notes

*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.

Nutrition

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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