Description
A fragrant, creamy curry made with tender chicken, fresh basil, and coconut milk, blended with aromatic spices. This dish combines Thai and Indian flavors for a rich, comforting meal, perfect served with rice or naan.
Ingredients
🛒 Ingredients (serves 4):
For the Curry:
- 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz / 400 ml) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2–3 fresh green chilies, sliced (optional for heat)
- 1 cup fresh basil leaves
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp chili powder (adjust to taste)
- 1 tbsp oil (vegetable or coconut oil)
- Salt to taste
- Juice of ½ lime
Optional Garnish:
- Extra fresh basil leaves
- Sliced red chilies
Instructions
📝 Instructions:
Step 1: Prepare the Aromatics
Heat oil in a large pan over medium heat. Add onions, garlic, ginger, and green chilies. Sauté until onions are translucent and fragrant.
Step 2: Cook the Chicken
Add the chicken pieces to the pan. Cook for 5-7 minutes until lightly browned on all sides.
Step 3: Add Spices and Coconut Milk
Stir in turmeric, cumin, coriander, and chili powder. Cook for 1 minute to toast the spices. Pour in coconut milk and stir to combine. Simmer for 10-12 minutes, until chicken is cooked through and sauce thickens slightly.
Step 4: Add Basil and Lime
Stir in fresh basil leaves and lime juice. Cook for another 2 minutes until basil is wilted and fragrant.
Step 5: Serve
Serve hot with steamed rice, naan, or roti. Garnish with extra basil leaves or sliced chilies if desired.
Notes
- Vegetarian Option: Replace chicken with tofu, paneer, or chickpeas.
- Spiciness: Adjust green chilies and chili powder according to your heat preference.
- Make Ahead: Curry can be made a day in advance; flavors intensify after resting overnight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course / Curry
- Method: Stovetop
- Cuisine: Thai / Indian Fusion