Family friendly curry dish that's super easy to make!

Basil Coconut Chicken Curry

An easy one-pot curry that's made with ingredients you probably already have in your pantry!
Course Main Dish
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 servings


  • 2 chicken breasts cut into 1-inch pieces
  • 2 teaspoons yellow curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chile powder (I used ancho chile powder but any type is fine)
  • 2 Tablespoons olive oil
  • 1/2 red onion diced
  • 2 jalapeno peppers seeded and diced
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 Tablespoon dried basil
  • 1 can (14 oz) coconut milk
  • 2 Tablespoons cornstarch
  • cooked rice for serving


  1. Mix together the curry powder, salt, pepper, and chile powder. Sprinkle over the diced chicken pieces in a mixing bowl and stir until everything is well-coated. Cover and place in the fridge for 1-2 hours.
  2. In a large skillet, heat the olive oil over medium heat, then add the onion and jalapeno and cook until soft, about 8-10 minutes, stirring occasionally to keep it from burning.
  3. Add the garlic, ginger and basil and cook for 30 seconds, stirring constantly. Add the chicken pieces, including any juices from the bottom of the bowl and cook until the chicken is almost cooked through, about 5 minutes.
  4. Pour a few tablespoons of the coconut milk into a small bowl and whisk with the cornstarch. Add the rest of the coconut milk to the skillet, scraping the bottom, until everything is well-combined. Add the coconut milk/cornstarch mixture, stirring constantly, and then let cook about 3-5 minutes until the sauce is thickened and the chicken is completely cooked through.
  5. Salt and pepper to taste and serve over rice.

Recipe Notes

Slightly adapted from Mel's Kitchen Cafe