Powered by Mom’s Easy Chicken Curry with Coconut & Basil Recipe
Spice up your chicken as little or as much as you want with this yummy Chicken Curry Recipe!
We love a good coconut chicken curry in my family and this recipe is now one of our favorites. I make it mild and I just add some chili to my own bowl if I want it spicier since my hubby and daughter don’t eat it as spicy as I do.
Whether it’s mild or spicy it tastes so good and it’s easy to make. If you prefer beef feel free to substitute but I think it tastes best with chicken or add potato and carrots and make it a vegetarian dish. It’s easy to mix it up. We did it with brown rice here as brown rice is our favorite, we like the flavor and it’s better nutritionally than white rice. However serve with white rice if you prefer because this curry tastes great with all of them and a side of naan for some extra carbs, sure why not. Who can resist naan? 🙂
Now who is ready to check out this yummy coconut chicken curry recipe?Print
- 2 tablespoons olive oil
- 2 large boneless, skinless chicken breasts
- 1/2 onion, sliced
- 3 garlic cloves, peeled & minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 3 teaspoons red curry paste
- 1/2 teaspoon paprika
- 1 14-ounce can chickpeas, rinsed and drained
- 3 cups low-sodium chicken stock
- 1 1/2 cups light coconut milk
- 1 – 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/2 cup frozen Spring peas, thawed
- 1/4 cup fresh basil, thinly sliced
- Cut the chicken into bite-size pieces.
- Add the olive oil to a large pan over medium-high heat.
- When the oil is hot, add the chicken and cook for 4 – 5 minutes or until nicely browned. You want to keep the heat on high while you’re doing this, so you get a nice color on your chicken.
- Turn the heat down to medium-high, add the onion, and cook for another 2 to 3 minutes.
- Turn the heat down to medium, add the garlic, ginger, curry powder, and curry paste. Stir to combine cook for 1 to 2 minutes or until very fragrant.
- Add the chickpeas and chicken broth and bring to a simmer.
- Add the coconut milk, bring to a simmer, and turn the heat down to medium-low.
- Taste the sauce for sweetness. If you like a sweeter curry, add a little brown sugar a tablespoon at a time.
- Cover and cook for 25 to 30 minutes on medium-low.
- Add 2 tablespoons of cornstarch to a small dish, and whisk in just enough water to smooth it out (about 1 tablespoon).
- Slowly pour the cornstarch mixture into the pan, making sure to constantly stir. Continue stirring until the sauce is slightly thickened, about 3 – 4 minutes.
- Stir in the peas and green onions, and cook for 5 more minutes or until the peas are cooked through.
- Taste the sauce and adjust the salt and pepper to your liking.
- Remove the pan from the heat and stir in the fresh basil just before serving.
The only problem I have with this recipe is that I keep wanting more and I really like dipping the naan into that yummy curry sauce. Oh my I get hungry just thinking about it. The basil adds such a lovely flavor that complements the curry and I always make my curries with coconut milk, it’s just not the same without it.
If for some reason there’s any ingredient you don’t like such as the chickpeas or the peas you don’t have to include it. That’s just how we like it, we also like it with potatoes and carrots. I really love it with potatoes but I try to avoid having them in the curry if I know I’m going to have naan with it. If you don’t have naan or want to try something different try it with a baguette, oh so good too. I have a thing for breads have you noticed?
If you try this recipe let us know we’d love to hear from you! Enjoy.
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