Description
This rich and aromatic dish combines tender chicken with a velvety coconut curry sauce, infused with fragrant basil and warming spices. It’s the perfect balance of creamy, savory, and slightly spicy flavors that pair beautifully with rice or naan.
Ingredients
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2 boneless, skinless chicken breasts (cut into bite-sized pieces)
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1 can (14 oz) coconut milk
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1 cup fresh basil leaves, chopped
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1 onion, finely chopped
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3 cloves garlic, minced
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1-inch ginger, grated
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1 tbsp curry powder
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1 tsp ground turmeric
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1 tsp ground cumin
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½ tsp red pepper flakes (optional, for spice)
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1 tbsp soy sauce (ensure halal)
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1 tbsp lime juice
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2 tbsp cooking oil
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Salt and pepper to taste
Instructions
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Heat oil in a large pan over medium heat. Add onions and sauté until soft.
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Add garlic and ginger, cooking until fragrant.
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Stir in curry powder, turmeric, cumin, and red pepper flakes, cooking for another 30 seconds.
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Add chicken pieces, season with salt and pepper, and cook until browned on all sides.
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Pour in coconut milk and soy sauce, then simmer for 10 minutes until the sauce thickens.
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Stir in basil leaves and lime juice, cooking for another 2 minutes.
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Serve hot over rice or with naan.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Serving Size: 4
- Calories: ~350 kcal per serving