Description
A flavorful fusion of tender chicken, aromatic spices, and creamy coconut curry sauce, perfect for family dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
- 2 tsp curry powder
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1/4 tsp chili powder
- 1 tbsp olive oil
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1 tbsp dried basil
- 1/4 tsp ground ginger
- 1 (14 oz) can coconut milk
- 1/2 cup cream
- 1 tbsp cornstarch
- 3–4 cups hot cooked rice (for serving)
Instructions
- In a medium bowl, toss the chicken pieces with the curry powder, 1/2 tsp salt, black pepper, and chili powder until evenly coated. Cover and refrigerate.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion, garlic, jalapeño, dried basil, and ginger. Sauté until the onion is soft, about 5 minutes.
- Remove the chicken from the fridge and add it to the skillet. Sprinkle with the remaining salt. Cook for about 5-6 minutes until cooked through.
- In a bowl, whisk together the coconut milk, cream, and cornstarch. Pour into the skillet with the chicken and stir continuously until the sauce thickens, about 5-7 minutes.
- Reduce heat and let simmer for another 5-10 minutes. Adjust seasoning if needed.
- Serve hot over rice, garnished with fresh basil.
Notes
Use fresh ingredients for the best flavor. Chicken can be marinated in advance for enhanced taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg