Monday, January 10, 2011

Basil Coconut Curry with Chicken


This dish was everything I imagined in my head and more. So. Delicious.

Fresh basil. Tender chicken breast. Creamy coconut milk. Curry.

You get it.


Basil Coconut Curry with Chicken – A Lemongrove Avenue Original


  • 1 Whole Chicken Breast
  • 1/2 Can Unsweetened Light Coconut Milk
  • 1 t. Cumin
  • 1 t. Coriander, ground
  • 1/2 t. Cayenne Pepper
  • 1 t. Chili Powder
  • 1/4 t. Turmeric
  • 1 t. Curry Powder
  • 1 C. Vegetable Broth
  • Handful of Fresh Basil Leaves
  • 1 Jalapeno, chopped and seeded

Begin by cutting the chicken breast into chunks. In a bowl, mix all spices and then add chicken chunks, coating chicken. In a large sauce pan, sprayed with non-stick cooking spray, heat chicken (medium heat) until cooked through. Remove chicken and put aside. Pour 1/2 of broth into pan to deglaze with cooking juices from chicken. When pain is deglazed, add coconut milk, basil leaves and jalapeno. Bring to a boil then reduce heat to a simmer. Add cooked chicken to pan and allow to heat for a few more minutes. Allow sauce to thicken (doesn’t take very long… I added 1 t. cornstarch to assist). Serve chicken with sauce over rice or veggies (I served mine over sautéed spinach and mushrooms).



  1. This sounds delicious! Anything this creamy and spicy has to be good in my mind.

  2. My heart belongs to coconut curries. This looks AMAZING!

  3. I actually have all of those ingredients at home right now. Sounds like I have a plan for dinner!

  4. I'm super impressed that you made this! I always shy away from making seriously ethnic dishes but this sounds amazing! Exactly my kinda dish.

  5. Just this weekend I had some amazing coconut curry and resolved to try making it at home!

  6. Love finding local bloggers- I'm a Bostonian myself!