Basil Coconut Curry

I happen to be a huge fan of curry. And I happen to be an even bigger fan of curry when combined with a coconut sauce. For evidence, look no further than here. So it came as no surprise to me or my family when I decided to try this coconut curry variation from a recent library checkout.

The finished meal did not disappoint in the least. The flavors were so subtle yet blended perfectly. Definitely not an overpowering dish, the tender curried chicken and coconut sauce was perfect over steamed rice and my kids couldn’t get enough. Don’t be put off by the list of ingredients; after marinating the chicken for a few hours, this comes together in a snap. This proved to be a very delicious and easy meal.

Basil Coconut Curry

What To ServeFresh fruit or green salad
Buttery Peas with Thyme
Naan Bread

Basil Chicken in Coconut Curry Sauce

Basil Chicken in Coconut Curry Sauce

The type/brand of curry powder is important in this recipe since the flavor will really come through. My favorite curry powder of all time is the sweet curry powder from Penzey's spices; it's a good idea to use a curry powder that has a flavor profile you like.


  • 3 skinless, boneless chicken breast halves
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder
  • 1 medium red onion, chopped
  • 5 cloves garlic, minced
  • 2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
  • 1 tablespoon olive oil
  • 1 14-ounce can light coconut milk
  • 1 tablespoon cornstarch
  • 1 tablespoon dried basil
  • 1 teaspoon grated fresh ginger
  • 3 cups hot cooked rice


  1. Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
  2. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
  3. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Recipe Source: adapted from Better Homes and Gardens

191 Responses to Basil Chicken in Coconut Curry Sauce

  1. Michelle says:

    My sauce ended up really thin. Not sure what happened but the spices on the chicken were really great. I was not able to marinate before but am looking to do that next time. My sauce did not have much flavor by itself.

  2. […] from Better Homes and Gardens via Mel's Kitchen (one of the first blogs I ever started […]

  3. […] the stovetop version is originally from Mel’s Kitchen Cafe, who got it from Better Homes and […]

  4. Ruba says:

    This is an AMAZING recipe! I made it with boneless, skinless chicken thighs instead of breast and it tastes even better! I also left out the jalapeno and increased the chili powder – not sure how it would be with the jalapeno, but the thought of even buying a jalapeno makes my mouth burn a little. All in all, this is definitely a staple recipe in my house now – thanks Mel!

  5. Leslie Callaway says:

    I love this meal! It is a family favorite! Thanks so much!

  6. Christine says:

    I’m looking forward to making this. One question: what kind of chili powder did you use? Is it the Indian red chili powder (for heat) or the typical chili powder (like McCormick’s) used in chili recipes, Mexican food?

  7. Ashleigh says:

    I made this tonight and it’s delicious!! I didn’t use ginger because I forgot it, I used full fat coconut milk, and I ended up adding more salt. Overall amazing flavor! My husband loved it also! Thanks for the great recipe!!

  8. Deb says:

    We enjoyed this a lot and I’ll be making it again for sure. I used full fat coconut milk and I used ghee in place of the oil. Other than that, I followed the recipe exactly. It’s a keeper!

  9. Shellie says:

    Is here any chance this would work if I threw everything in the crockpot? I know it’s ridiculous, but I have a major aversion to cubing raw chicken.

  10. Eric says:

    Marinating the chicken before hand was key it infused it with great flavor. I left out the ginger but followed the rest of the recipe verbatim and it turned out great. Next time I think I’m going to throw some peas in. Tasted delicious and had a little kick of spice with the hot madras curry. Thanks much for the recipe!

  11. Courtney says:

    For those wanting this adaptable to a slow cooker recipe…I sautéed the onions with spices (we used cayenne instead of jalepeno), then I put the marinated (raw) chicken pieces in the slow cooker with the onion/spice mixture and the coconut milk. My slow cooker runs really hot, so it only took about 4 hours on low for the chicken to be perfectly cooked. Great recipe, so yummy!

  12. Kate says:

    I made this for dinner tonight and I love it! I forgot to marinate the chicken with the spices ahead of time but I still think it tastes great. I have a jalapeno intolerance so I left those out but it still had a kick to it. Mine doesn’t look quite as pretty as yours does – the color is actually is a lot darker but I’m very happy with this recipe and I’d definitly make it again!

  13. Andrea says:

    Made this recipe for the 2nd time last night with a few changes and it was even a bigger hit, with the kids and all. I leave out the hot peppers (bc I don’t like heat) added a little more salt like you suggested. I also added sliced almonds when cooking the onions and last but not least, once served, topped it off with a little lime and some fresh cilantro. This is absolutely one of my family’s favorite recipe. Thank You!

  14. […] Basil Chicken in Coconut Curry Sauce from Mel’s Kitchen […]

  15. Pam says:

    Yum! I thought the flavors of this dish were spot on. Glad to have another Indian recipe to add to our rotation! Thanks for another amazing meal!

  16. Doe says:

    You can make a similar dish using sweet chilli Thai dipping sauce (~not~ chilli sauce/hot sauce) and red pesto, but it’s even more gorgeous without coconut as it is with. It’s such an incredibly delicate and fragrant curry and I never ever come across anyone who makes it, so if you could perfect a recipe (I basically cook large fairly chunks of onions, mushrooms, and chicken with a little garlic and ginger gently, then add sweet chilli dipping sauce and red pesto generously to taste) I’m sure your readers would love it.

  17. Lisa M says:

    This was perfect. I have been trying to match a recipe from my favorite Thai restaurant for over a year. This is it! I had to add peas and carrots – because that’s how they do it! – and it was perfect. I don’t think I’ll be able to wait an entire week before I make it again! Thank you!!!

  18. Keshia says:

    This dish was superb! I was first impressed with the tenderness of the chicken and then the delicious creaminess of the sauce. It was a m a z i n g & my boyfriend loved it as well. I’ve tried making Thai Yellow Curry, and many other chicken breast dishes & this one (we both agree) has to be the best. Besides few exceptions I followed every direction & measurement. Instead of curry powder I used Mae Anong’s yellow curry paste. Also, I added milk to the marinade in hopes to tenderize the meat. Then I browned all sides of the chicken, put in the remaining ingredients & continued to cook the chicken in the sauce. Yummy!!! 😛

  19. Rosie says:

    Just made your dish and it turned out awesome! I’ve been meaning to try it out for a while now. My best friend and my boyfriend say they approve as well. It far surpasses our college food. Thanks for posting 🙂


  20. Julie says:

    Hi Mel,
    I made this for dinner tonight just as you described, and it was great! I love that I don’t feel overwhelmed by a heavy cream-laden dinner curry. It was light enough, and yet totally comfort food. Thank you!

  21. Linda Porter Jones says:

    As long as I was pinning some of your other recipes,I thought I’d leave a comment on this one; My family LOVES this recipe!!! My ONLY change to it is that I add a big handful of coarsely chopped Fresh Basil right before serving. Takes the dish up one more notch to beyond perfect. I serve it with steamed rice, pan fried potatoes, and steamed carrots…YUMMY! Thank you so much for a delicious recipe, and sharing your talent with us.

  22. Sarah says:

    This was delicious! We loved it. Thank you.

  23. Sarah says:

    This was so yummy.

  24. Daniela says:

    We had this for dinner tonight. It was so easy and delicious. Thanks! I shared on FB. 🙂

    Put A Bird On It

  25. Britt-Marie says:

    This was yummy. My husband even used the word you did to describe it- “subtle.” I only had one jalepeno on hand, but that was probably all my kids could handle. And I only had ginger powder. But it was fun to try another curry dish. Thanks for the recipe!

  26. […] meal – whatever is in the fridge, add beans and an egg. Done. Friday, December 20 – Basil chicken with coconut curry sauce. Saturday, December 21 – Jerk chicken stuffed sweet potatoes Sunday, December 22 – Pre-Christmas […]

  27. Angel says:

    Absolutely amazing! I did make a few substitutions and I think they made the dish even more flavorful. I used coconut oil instead of olive oil (only because I ran out of olive oil…but I figure, hey the dish calls for coconut milk, why not cook in coconut oil?). I also added 1/2 tsp of garam masala. Also, since I didn’t have any jalapeños, I tried to find the spiciest spice I have to substitute for the peppers, and so I used my Caribbean jerk seasoning (I know, totally different country). And lastly, I added a bit of chicken bouillon to the coconut milk before mixing in the corn starch. So delicious! Definitely making this again!

  28. Angel says:

    Absolutely amazing! I did make a few substitutions and I think they made the dish even more flavorful. I used coconut oil instead of olive oil (only because I ran out of olive oil…but I figure, hey it’s got coconut milk in it, why not cook in coconut oil?). I also added 1/2 tsp of garam masala. Also, since I didn’t have any jalapeños, I tried to find the spiciest spice I have to substitute for the peppers, and so I used my Caribbean jerk seasoning (I know, totally d

  29. Michelle Garringer says:

    Hi Mel- your blog to the rescue just as i was looking for something new to try but use my pantry of on hand supplies since i like indian and thai both i had everything on hand- this recipe will be a keeper! i use Penzeys spices so i had their sweet curry powder, i made the chicken a little different since i was using a one lb of chicken in two different recipes- i poached it with some chicken broth and used the stand mixer to pull it into shreds once i split the shredded chicken for the two meals- i tossed the shredded chicken with the curry powder and chili powder and then sauteed it with the basil onions etc from there added the coconut milk and cornstarch ginger etc- some jasmine rice in the rice cooker it was a wonderful lunch with leftovers! Thanks!! 🙂

  30. Shari says:

    Made this tonight for dinner with friends. It was incredibly good!! Def in my top 5 favorite dishes. I made a few adjustments. Instead of the coconut milk I just fried the chicken in coconut oil. I also used fresh basil and added a little butter to the dish at the end. Everyone loved it!! Thanks for the recipe! 🙂

  31. Maren says:

    Havent tried the recipe yet, but will this week:) Cant wait! Anyway, I have been told to use fish sauce (a tbs or so) in these types of dished as a flavor enhancer and it really works!! I was worried it would taste like fish, but trust me, it doesnt:)

  32. Michelle says:

    I’ve made this about a dozen times now! I always come back to your site to follow the recipe via a Pinterest pin and figured it was high time I left a thank you! I’ve made it this for several friends and everyone is licking their plates afterwards. Thanks for a great recipe!!

  33. Karina says:

    *cubed potatoes

  34. Karina says:

    I found you on Pinterest last night and I made this recipe for lunch today (we are originally from Mexico and lunch is our main meal of the day). My husband loves Indian food and I knew he would love this…it was a HUGE hit! I finally got to use my curry (I bought some at an Indian store) I served with basmati rice and added some cubes potatoes ’cause I don’t like to cook with a lot of animal protein, it was perfect! Not spicy at all but very good for our liking, also made some hummus and heated some naan bread from Trader Joes…Thank you so much for the recipe! It will be a regular on our house from now on.

  35. Natalie says:

    Hi, Mel:
    I know you posted this recipe a while ago, but I recently made it for my family, and we just LOVED it! I noticed your update at the beginning of the post, so we adjusted the recipe slightly by adding more curry powder and freshly squeezed juice from one lime. It was to die for, and full of flavor. We will definitely be making this again. Just love your blog – I’ve followed you every since nearly the beginning of your blog, and love your recipes!

  36. Amanda says:

    I finally made this after pinning it months ago, loved it!!!! This will be a keeper for sure. Although I did learn the hard way to wear gloves when dicing particularly juicy/spicy jalapenos.

  37. Sara says:

    We finally made this about a month ago. We froze the leftovers and reheated them this weekend. Froze beautifully, with no change in texture or taste. My husband made his own curry powder, by the way. This was outrageously fabulous, just so, so delicious. We were mmm-ing every bite. I’m going to go through your recipe section when I get the chance. Thank you for a great recipe!

  38. Ndeshimona says:

    I tried this for the first time tonight and I am sold!! Soo delicious! I am definitely sharing this one, thanks 🙂

  39. Kari says:

    I’m making this for dinner tonight- sounds delish. I just wanted to respond to the poster who said it was very spicy- sometimes you can get a jalapeno that is VERY hot and it sounds like that’s what happened to you, unless you bought really spicy curry powder. I make bacon wrapped jalapenos stuffed with cheese as apps a lot and even though we always take the seeds out, sometimes the jalapenos are very mild and other times they are make you sweat over the top spicy. My kids eat stuff with jalapenos in it all the time and we usually don’t have issues with it being too spicy.

  40. Kati says:

    This dish looks tasty! Could it be done in the crock pot?

  41. Casie says:

    I double this every time I make it and it cooks up fine.

  42. Sue says:

    Could this easily be doubled? I’m asking because I don’t know the effect on the coconut milk if you have 28 ounces cooking all at once, and I have a big family that loves curry. Made some alterations though like omitting the jalapeno so I found it to be very mild (was going to add red pepper flakes but forgot to add them in the process). I’m going to play around with this recipe and add more vegetables like carrots and potatoes to bulk it up. Great recipe! Thanks!

  43. Christine says:

    For the most part I thought this was really good. But I felt like it was lacking something. It needs fresh basil. I didn’t have any so I used cilantro instead. It was pretty good and my family loved it

  44. Amy T says:

    I made this and practically licked the bowl! I put the chicken in the fridge for 72 hours instead of 2 because my husband had an emergency appendectomy but it still tastes fabulous! I love Japanese (brown) curry, now I love this too!

  45. Heather says:

    Very, very, good! I used a yellow onion instead of red, because that is what I had, and instead of the jalapeno, I added about a 1/4 tsp. cayenne pepper. Delish!

  46. Michelle says:

    thanks for the reply!! now i know what to do!

  47. Michelle says:

    Hey im an Indian.. and believe me we have multiple curry powders for different dishes. Can you please specify the type of curry powder you used?

    • Mel says:

      Michelle – I stock several varieties in my cupboard and use them interchangeably. I have Penzey’s Sweet Curry Powder, Spice Islands Hot Madras Curry Powder and a generic red curry powder. I’ve used all of them in this recipe (at different times).

  48. Micaela says:

    I have to agree with other readers that there is something missing; maybe cumin or coriander? Or lime juice? Also, I don’t think you should put Basil in the title if you are only using a tablespoon of dried basil. I personally added fresh basil and it still needed something more.

    And it’s HOT! But we like it that way.

  49. Georgia says:

    Could I marinate the chicken in the morning and leave it in the fridge until dinnertime? And how many does this recipe serve? Thanks!

  50. Irene says:

    Just made this tonight and it was wonderful! So much flavour! I found you through Pinterest and I’m so glad I did, this is going on the regular rotation!

  51. […] BASIL COCONUT CURRY CHICKEN (slightly adapted from Mel’s Kitchen Cafe) […]

  52. rachel says:


    Love the recipe, I plan on making it tonight! Quick question.. If I were to use fresh basil instead of dried, how much would you recommend?


    • Mel says:

      Rachel – probably about 1/4 cup fresh basil – dependent on taste. Use more or less depending on how strong you want the basil flavor.

  53. WendyX says:

    I always add at least 1 TBS of Asian fish sauce. I gives my curry dishes that background flavor. Maybe that would help round out some of the flavors.

  54. Martika Clark says:

    So, I’ve found when making this dish to use curry paste and 2 TBS soy sauce. It REALLY pumps up the flavor! For me, that was what was missing.

  55. Casie says:

    Very yummy! Doubled it but still only added one jalapeno and it had plenty of kick with just one in a doubled recipe. Would not add more if your family doesn’t like things too spicy. Very easy and good flavor. Will make again.

  56. Joy says:

    Just tried this tonight using yellow curry powder. Followed the recipe exactly except added a 1/2 tsp of garam masala, a dash of red cayenne pepper, and fresh basil. I added roasted acorn squash (cubed) at the end to add extra veggies. I got rave reviews from everyone and the hubs said it should be a part of our regular rotation. Thanks for such a great recipe!

  57. Ruth Peterson says:

    I will be trying this recipe, because I’m a big fan of coconut and curry, too. However, I wanted to say something about the jalapenos being too hot. Last year, I had way too many tomatoes in the garden, so I wanted to can some salsa. I went to a local market to get ingredients and was a bit curious about the jalapenos. I wanted to know how to tell if they were fresh and ripe, since I’d never grown them. I asked a Mexican couple that was shopping there about how to tell if they were ripe, and the gentleman took one of the jalapenos, broke it open and smelled it. He said something to his wife, and she interpreted – “those jalapenos are not very hot”. Obviously, my questions did not translate well, but the answer indicates that there are different heat levels in the different batches of jalapenos. This makes sense because every plant produces a different taste depending on variety, amount of rain & sun, etc. Also, when I lived in Texas, the “mild” jalapenos I bought at the grocery were way hotter than the mild ones I buy up here in Washington, so there must be a huge difference in heat depending on where you purchase. Sorry for the long story, but it may explain why some people can make this dish and it is way too hot to eat when others find it mild (besides the obvious difference in taste. Anytime I even use ground pepper, I have one kid that cannot eat it because it’s too hot. I always make nachos with jalapenos on a quarter of them. That guarantees that I get at least some of them before the 4 teenagers get to them!)

  58. Cat says:

    Just made this dish for dinner. I was worried about the heat, so I used 1/4 tsp. of cayenne pepper as a substitute for the jalapeño. Not too hot but left us feeling warm and happy inside. I also used dried ginger instead of fresh grated and added it to the season rub on the chicken. Very flavorful on basmati rice. I will definitely be incorporating this recipe into my rotation. Thanks Melanie–another winner.

  59. sarah says:

    this was delicious!! i used couscous instead of rice and added green beans on the side. i will definitely be making this again!

  60. Beth says:

    WOW! I just made this tonight for my small group and it was A-MAY-ZING! I’m going to add this to my ‘make often’ recipes! Thank you!! 🙂

  61. Kelley says:

    Best recipe ever!!!! Even my tiny grand babies eat this stuff up!

  62. Sara says:

    I made this tonight and it was fantastic! I followed the recipe perfectly except I used a package of chicken thighs instead of the breasts because that’s what I had on hand. It was so flavourful, and my husband loved it! Thank you so much for this great recipe 🙂

  63. Kat says:

    I am a college student and I recently moved in with my long term boyfriend. We have been playing around with different recipes. We have tried about 10 different chicken recipes with success, but for the most part…they tasted very similar. I was a little nervous to try this one as cooking with curry and coconut milk were new to me. But it was incredibly simple and fast to prepare and cook (which is good because I have homework to do!). My boyfriend took a few bites without saying something, then finally he said, “This my favorite dish so far. It’ delicious. I want seconds.”, all in between bites of course. We gobbled this right up! It was so good! I took about half of the jalapeño seeds out and it was just the right temperature for me, although my boyfriend was sad to see me throw them out. Anyways, great recipe! We loved it and will be making it again when our friends come to visit! Thanks!

  64. Alexis says:

    Loved this, whole family was very happy with the result! Thanks for the recipe!

  65. Mel says:

    Venessa – I’m glad you found your way here! The amount of chicken I use in this recipe is about 1 1/2 pounds, give or take. Hope that helps!

  66. Venessa says:

    My friend just showed me your website, and I LOVE it! I LOVE curry, so I’d like to try this tomorrow, but I have a quick question. How many ounces of chicken is 3 breast halves?? Isn’t each breast about 5 ounces, so do you really only use 7-8 ounces of chicken for this whole dish?

  67. Lori says:

    Made this tonight – DELISH! A keeper for sure! I didn’t have jalapenos nor red onion. I used a regular onion. Also, I didn’t have the time to let the chicken sit with the seasonings any longer than the prep time. Thanks for the great recipe!

  68. Marne says:

    We LOVED this tonight! I didn’t have jalepenos so I used green peppers instead, regular onion instead of purple, and I didn’t have fresh ginger so I used dried and it was still fantastic! Thanks so much…this is a favorite for my whole family now!

  69. Keri says:

    Great meal as always! I think I’ve now made every meal you have with curry and coconut milk and they are all amazing. Keep them coming! Your other meal are amazing too but the curry ones are my favorite.

  70. Vanessa says:

    I made this recipe tonight for myself and my parents. They love spicy food, but I definitely don’t, and we finished this recipe between the three of us. No leftovers here!

    I made a couple modifications – I only used one jalapeno because I’m a heat wimp, and I used fresh basil so I used about 4 leaves cut up. (2.5-3 tbsp, I’d guess).

    It was a great recipe, and not too spicy with the one large jalapeno that I used. I will definitely be making this one again.

  71. Marcia Oakley says:

    I made this last night for dinner and my husband and I both loved it! I used regular coconut milk, as I could not find light. The flavors were great! I think this recipe is restaurant quality. Thank you for sharing!

  72. Christina says:

    This is a most delicious recipe!!! I have also recommended it on my blog



  73. Samantha says:

    Oh, and I forgot to say, I added some mini sweet bell pepper chunks and some chunks of zucchini . I also omitted the jalapenos, simply because I didn’t have any on hand.

  74. Samantha says:

    I was craving something curry today, and came across your recipe on Pinterest. My whole family loved it! It was the perfect comfort food to end the day with. Thank you for posting!

  75. Ryan says:

    An amazingly flavorful dish that is surprisingly simple to execute.

  76. Paula Mean says:

    I made this the other night and finished off the leftovers today. We love the flavor. I found a pin on Pinterest the other day that suggested using chia seeds as a thickener instead of corn starch, so I gave it a try. It was a great substitution and I would recommend it to other people who are not entirely fond of corn starch (I think it makes the leftovers a little chalky). I subbed 1 tbsp for 1 tbsp.
    Definitely making this again… and other recipes from this blog! Well done.

  77. Julie says:

    I just made this for dinner last night and it was SO DELICIOUS! My husband loved it too and had to use great restraint to keep from eating too much. 🙂 I did add a couple tablespoons of brown sugar which really helped round out the flavor. So yummy! Thanks for the recipe! I’ll definitely be making this again soon!

  78. Jen says:

    I have been on a big Indian Food kick lately. Made an amazing chicken tiki masala last weekend and was looking forward to making this last night. My family really enjoyed it! Before cooking the rice I added some lemon zest and chopped ginger. After the rice was finished I tossed in some chopped cilantro. This made me think that some chopped cilantro in this sauce would be great. This is the first recipe of yours I have tried and can’t wait to try more!

  79. Amy says:

    I made this last night and we all enjoyed it. I was worried about the basil curry combination and was surprised at how well they blended together. I used less garlic (only 3 ) and put all the salt in with the spices as a rub on the cubed chicken. I dried the chicken before cutting it and I put it in a plastic bag to sit in the fridge until time to cook. I also just used ground yellow curry powder from Farmer Brother’s. Thanks for sharing. We will definitely have this again.

  80. AutumnBrooke says:

    *by adding more curry, not cumin. lol

  81. AutumnBrooke says:

    I just finished cleaning up dinner after having made this. DELISH! My kids aren’t picky or anything, but when it comes to spicier dishes, they can be a little wimpy. I kicked up the heat with this one and they didn’t even complain. I tweaked it just a teensy bit by adding a bit more cumin as well as adding a few tablespoons of Hot Curry Paste to the onions and jalapenos while they were cooking. I will definitely be adding this one to the dinner rotation. Thanks!

  82. Tamra says:

    I found your dish on Pinterest and I’m SOOO excited! I’m planning a Jamaican themed wedding/honeymoon shower and was looking for something easy/flavorful to prepare for 100+ guests. I made a small ”test” batch tonight and it was wonderful.
    I didn’t use cornstarch in the sauce as I am fridge/freezing as I go along this week but this turned out beautifully. I added Cumin, onion and garlic powder to the marinade and just enough coconut milk to deglaze the pan. I hope to heat the dish back up with a coconut milk/curry sauce the day of the event. Thanks for a beautifully simple and delicious addition to my menu!!

  83. […] chose Basil Chicken in Coconut Curry Sauce. Whenever I get the itch to cook or bake these days, the first place I go for inspiration is […]

  84. Michelle S. says:

    We had this for dinner last night and I was in heaven!!! So simple & easy and soooooo good!! I added veggies to mine. I sauteed some veggies and then put them on a plate and then cooked the chicken & when that was pretty much cooked added the veggies back in and then went on to and the coconut milk, etc. It turned out great!!

  85. Mel says:

    Michele – I’ve used fresh basil a time or two. I usually use about 2-3 tablespoons chopped and I add it in at the end with the ginger.

  86. Michele says:

    This looks fabulous! I can’t wait to try it. Just wondering, have you ever used fresh basil in this dish? I think I may try that this week.

  87. Hilary says:

    made this tonight. my husband is pretty much anti Indian food, but he liked it and my 1 yr old and 3 yr old gobbled it up too. Very tasty! Not too curryish or spicy or coconutty. just the right amount of everything. AND the chicken was very tender! thanks for the great recipe!

  88. Deb says:

    Yum! This was delicious and really easy to make. I added broccoli, carrots and red peppers to the onion mixture to up the veg factor and make it a complete meal in one bowl. Really enjoyed this and will definitely make again. Thanks!

  89. Michelle says:

    I just made this recipe, and I do believe that this is my new favorite recipe for coconut curry chicken! I fell in love with a similar dish at a local Chinese restaurant, and was so disappointed when it was removed from the menu. This recipe was so easy and came together quickly, and it’s better than the version that I remember at the restaurant. Thank you!

  90. Heather says:

    I don’t know why people were complaining about this recipe. I made it tonight along with one of your recipes for naan, and we loved it- and I am pregnant and have very picky taste buds right now!

  91. Mel says:

    Heather-I have used both a normal yellow curry powder and also a hot madras curry powder. As long as you taste as you go and add more seasonings as needed it should turn out great.

  92. Heather says:

    Did you use a special curry powder? Like something from the asian section of the grocery store? I want to make this, but right now all I have is a basic yellow curry powder that you would find by all the other spices. Want to make sure I am using the right thing! :0)

  93. Karen says:

    This is a fabulous recipe. You know it’s a keeper when the leftovers last no more than a day. I like my food hot, so I added more curry and chili powder. I also added a few scoops of plain yogurt to the marinade, but maybe that just made the final product more runny. It was still awesome though. Good find Mel! And thanks for commenting on my blog! It’s a confidence booster when “real” food bloggers comment on my new little project 🙂

  94. […] Basil Chicken in Coconut Curry Sauce Source: Mel’s Kitchen Cafe […]

  95. Sandrine says:

    I made this tonight and it was SOOOOO good!
    It is simple, quick and very flavorful.
    Thank you so much!

  96. Bri says:

    K, I know I’ve posted more than once about this recipe, but honestly…It’s so so satisfying. I LOVE all the flavors and might consider it my favorite meal! Thanks!

  97. Christine says:

    I made this tonight for my husband’s birthday. He is a big curry fan (we both are!) and loved it! We will definately make this one again!

  98. Tara says:

    This recipe was so good that a part of me wants to share the link on Facebook and the other part of me is saying “No, keep it to yourself”!! haha. I’ll make it for the next company we have! (My 5-yr old wants me to make it for supper again tomorrow night!)

  99. Tara says:

    Hi Mel! Where do I begin? First I’d like to say my husband and I would like to consider ourselves Indian food connoisseurs. He was born and raised in India and I lived there for 5 years and we’ve eaten in every fancy restaurant in Bombay, Delhi and Bangalore among others (plus UK, Canada and US). Nuff said. So this dish–absolutely DELECTABLE! I do all the cooking in our house, but when we want Indian, my husband does it and his dishes are incredible. I wanted to surprise him with an Indian dish but I truly wasn’t expecting this to be as good as this! He said we’ll have to make this for company (cuz obviously everyone wants Indian when they come to our house)!!!

    I made a few changes, but I don’t know how much they’d affect the final outcome.
    1. I added the basil just before the coconut milk as I didn’t want it to singe.
    2. I added the ginger with the garlic to fry with the onions–typical in Indian cooking.
    3. I don’t cook with curry as it is not done in India! Curry is a spice only tourists buy and can only be found in touristy stores! So I substituted Garam Masala which has a warmer flavor and is also a mixture of many spices. That could have changed the flavor quite a lot. I’d recommend trying it with that next time! Nothing beats good ‘ol Garam Masala.
    4. i used green chillies instead of jalapeno.

    Thank you for a recipe that will be a keeper. Even my 5-year old is begging me to make it when her friends come over!

  100. Amy Marroquin says:

    I made this for dinner on Saturday and I have to say it was very easy to make but I felt something was missing from the ingredients. I’m curious, has anyone tried adding a little bit of peanut butter to the coconut milk? I think I may try that next time.

  101. Meagtheleo says:

    Just tried this recipe!!! Pretty good! I made just the slightestest tweaks! I didn’t have red onion so I used yellow, one jalapeño (kids don’t like heat) and half of a yellow pepper, a bit more salt at the end, an extra teaspoon of curry powder and a teaspoon of agave nectar at the end to brighten it up and I must say it is SCRUMPTIOUS!!!!! Thanks!

  102. Lyn Kobes says:

    Hiya Angela!
    Made this for dinner last night and loved it. Thank you for these wonderful recipes! My husband spoils me with Pensey Spices…I used one of their curry turned out to be delicious. Can’t wait to try it again.
    Lyn Kobes

  103. ~Nym says:

    Hi Melanie,
    This recipe sounds delicious and I’ve been playing around with the idea of making it. However, because I’m barely home long enough to really take the time in making it, I’m curious: How could this recipe be converted in a slow cooker recipe? If that’s at all possible.
    If you have any idea, please let me know before I turn something that looks delicious into a disaster in a crock.
    Thanks! 🙂

    • Mel says:

      ~Nym – you know, I don’t know that this would fare too well in the slow cooker. I’ve never used coconut milk in the slow cooker and I’m not sure if the texture would change or curdle. You might try googling “coconut curry in slow cooker” to get some ideas. Sorry I’m not more help!

  104. Marci says:

    We made this last week and really loved it! (well my husband and I anyway)

  105. Elise says:

    OH. MY. HEAVEN. Absolute perfection.

  106. Jnl2211 says:

    I haven’t made this recipe but I make chicken and beef curry a lot. I think to add another layer/depth of flavor and save time even I always season my meat with the spices then dredge it in seasoned flour, cornstarch, or a mixture of both. Then brown the meat in batches to ensure that nice brown crust on the outside. Add enough coconut milk or any other liquid like chicken or beef stock and it will create a nice creamy sauce. on it’s own. Then taste and add more curry powder if needed.

  107. Rachel says:

    Hi! I found your blog last weekend, linked from Pinterest. We made this dish tonight for dinner and absolutely loved it! We used the Hot Madras Curry Powder by McCormick, we put all the salt into the bowl with the chicken (by accident!), we used Canola oil instead of olive oil, and we used ground ginger instead of fresh. It was wonderful. I can’t wait to make it again! Thank you!!!

  108. Ashley says:

    I made this last night and it was PERFECT! Thanks for the recipe.

  109. Nikki says:

    I made this last night and my whole family LOVED it! That is saying something that my kids loved it. I used one jalapeno, fresh basil, and only a tiny bit of ground ginger, as I am not crazy about ginger. The dish was sweet and savory, mild and lovely. Thanks Mel. I hope you know that this blog has saved me a ton of money and changed my life. Really, no kidding. I really appreciate you!

  110. Ginny says:

    Delicious! Even my picky 4-year-old loved it, which amazed me.

  111. Debbie says:

    I am going to try this recipe soon and wondered if you thought I could use the carton of refrigerated coconut milk with the same success as the canned light coconut milk?

  112. Nicole says:

    This one didn’t work for me as well as most of your recipes, but it was my fault because I changed some things since I was nervous it would be too spicy for my family. We love Indian food but only if it’s really mild. I’m usually disappointed in any Indian food unless its from a restaurant; just a haven’t gotten the hang of it yet. It’s always too spicy – except this time it wasn’t too spicy, just didn’t have much flavor (like I said, my fault) Anyway, maybe I’ll try it again sometime.

    I also made your Lasagna Primavera and the chocolate pudding this week. Both turned out really good. Thanks!

  113. emdalling says:

    This was the best meal I have cooked for awhile. I cut back a little on the onions and only added one jalepeno because I know my family. I recommend it with Jasmine rice, our favorite. This recipe will become a regular here.

  114. Bri says:

    I love that this made your sidebar. I think this meal is one of the meals we make more than any other off of your site. I LOVE it! I recommended it to a friend and gave her the link. She LOVED it and her husband loved it even more! It’s definitely a favorite of mine.

  115. Trisha says:

    I just have to say I discovered your website a few months ago, I have so far tried 3 of your recipes and they were a Huge hit! This one was by far the BEST! My husband LOVES, and I mean Loves Curry. I made this for him and my 3 kids and he rated it a 9.7 (he said when he added extra heat, red pepper flakes, it made it a 10) I love your recipes, my dinner schedule consists of almost all of your recipes and my mouth waters when I see more. Hehe. Thank you SO much for all the hard work you do for your family and helping thousands of other families like mine to cook good, flavorful, variety filled AMAZING food.

  116. Jenny says:

    This is also a regular on the menu for us now. 🙂 I absolutely love it and have found that adding some more curry powder to sauce with the ginger brings it up a lot in flavor. Thanks for sharing!!

  117. Anne says:

    Totally knocked this out of the park tonight. I added fresh basil, cilantro, cauliflower, red peppers, and 2 kinds of mushrooms to bulk things up a bit, since last time I made this it did seem to be missing something. I also marinated the chicken in a curry blend I found on Simply Recipes, under the recipe with this same name. I think the real key to this is cooking your chicken in small batches, separately from everything else. Any add-ins should also be cooked separately if possible so when you combine everything, the various ingredients aren’t cooked too long. Thanks Mel for the super awesome blog!!

  118. BriAnn says:

    I made this tonight because my husband said he hated curry when I mentioned I was going to try this recipe. He eats at the hospital (orthopedic surgeon resident) on Wednesday nights. Well, I got a text from him and he said he wasn’t able to make it to the conference and asked if there was food. Well, he tried it and said it’s between a like and love! I’m so excited because I LOVED this dish and so did my son! It’s the first time I’ve ever cooked with curry, ginger, or coconut milk! This is such a healthy and yummy dish! I actually substituted the olive oil with Coconut oil, and I used brown rice out of our rice cooker. It was so yummy. I can’t tell you how excited I am to have found your site. We plan on making your fajitas Friday, pizza Saturday, and your sweet n sour Sunday or sometime next week. I am also bringing over your Caramel Apple Cheesecake Bars with Streusel Topping (which I made last Saturday and died over) to a friends tomorrow for dinner! I am IN LOVE with your site. You have made my hubby a very happy man, although he got mad at me last night for ignoring him because I was looking at your site for like 2 hours…:-). THANK YOU!

  119. Cara says:

    Just wanted to say I love your blog! I tried this tonight. I ended up marinating the chicken overnight and I doubled the marinating ingredients & added a tsp of cumin to the marinade (my family loves cumin)…it was amazing! The right amount of spicy for my family and so flavorful! Great recipe! Thanks!

  120. Jamie says:

    I read your note at the top of the recipe and I have to say I agree. I’m a huge fan of all things curry and I’ve found that all curry powder is not created equal. Because curry is a combination of spices it can be very spicy or very bland depending on the brand you use. If you want a good curry recipe, you have to invest in a good curry powder.

  121. camie says:

    This recipe is DELICIOUS! Thank you for sharing!!!

  122. Emily Hartvigsen says:

    This is the best curry recipe I have ever tried. This was a huge hit. I even had to take a sample to my neighbors so they could try it. Thank you, thank you for sharing.

  123. Jessica says:

    Just had to let you know that I made this tonight and it was fabulous! Reminded of something you would get a good Thai restaurant, only better! I made the soft wrap bread to go with it – total yumminess!! It was a hit with my husband and my 3 and 2 year olds! Can’t beat that!!

  124. camie says:

    We tried this last week and it was amazing. Thank you for the recipe. We’re trying the green curry tonight and I can’t wait to try it.

  125. Tracey says:

    This dish looks delicious! I can’t wait to try it! I am wondering though, if you think it would still work out with just regular yellow onions, instead of red onions. I rarely have red onions in the house:)

    • Mel says:

      Hi Tracey – yellow onions have a slightly different flavor and bite to them than red onions but in this dish, I think you could sub the yellow just fine.

  126. Becky F. says:

    I made this dinner for dinner last night. My husband rated it as a “home run”! He said, “Don’t change a single thing. It’s perfect exactly as it is.” I will definitely be putting into our dinner rotation. Thank you for sharing this and your other recipes. Your food blog is one of my favorites.

  127. Jessica DuRee says:

    This was awesome. Thank you!!!!

  128. Katie says:

    I had this recipe over at a friends, and I love to eat and I will eat anything. This meal has been one of the best meals I have ever eaten!! I have been craving it since I have had it last and I am made it tonight. Awesome I can’t get enough of this. I am going to tell all of my foodie friends about this great dish. Thank you for sharing.

    • Mel says:

      Katie – wow, thanks for the rave reviews on this recipe! I’m thrilled with all the good reviews on this recipe lately…glad you loved it!

  129. JaNae says:

    I was a little concerned about all the mixed comments, but our family LOVED this! Thanks for sharing!

  130. Brooke says:

    I made this today (omitted the jalepeno)…. it was fantastic. It’s my new favorite Coconut Curry recipe. I used Rice sticks/noodles instead of rice to serve with it…. Yum, yum, YUM! Thanks, Mel!

  131. Amber Kraus says:

    I just wanted to say that my whole family of 6 LOVES this dish. I can’t believe some people don’t like it. They must be making it wrong because it is so yummy and we now eat it all the time.

  132. MeganM says:

    Wow this was good! I don’t know what you’re talking about mixed reviews. And I have no tolerance for heat and I LOVED it just the way it is written. My husband didn’t get it fresh, he had to nuke it but he still loved it! And it is so filling, a small bowl really goes a long way. Will definitely be making this again. So easy and so good = a keeper!

  133. Natashaa says:

    This recipe was surreal 🙂
    I made the curry powder at home and it had a wonderfully deep flavor.
    I also used fresh basil and green chillies to make it hotter. It was truly a treat and this recipe is definitely a keeper 🙂


  134. Felicia says:

    Thanks so much for the recipe! We really liked it at our house–a little spicy, but we just added some plain yogurt to our plate, and it toned down nicely.

  135. Mmmm, this looks so good! Yum!

  136. TaLaisa says:

    WE loved it at our house. I used fresh basil and garnished the individual servings with a chiffonade of the basil and a bit of toasted coconut. Delish!

    • Mel says:

      Thanks, TaLaisa – always means a lot coming from you because I know you have such refined taste buds! Love your additions of fresh basil and coconut.

  137. Lauren says:

    I love anything with curry powder and coconut milk, so of course this dish sounds amazing to me. Yum!

  138. Debs says:

    Just like you, I too love curry especially with coconut.

    This recipe sounds divine, thanks.

  139. Finleymom says:

    Thinking of trying out this recipe and wondering if I’d be changing it too much if I omitted the ginger and used fresh basil? I’m not a huge ginger fan (although it’s okay in moderation). Thanks!

    • Mel says:

      Finleymom – I’m all about adapting a recipe to your taste so I think your changes sound wonderful. Fresh basil would be delicious in this.

  140. susie says:

    I just made this and its ok. I really think the ginger killed it. lol

  141. Melanie says:

    Jordan – that's great that these recipes have pleased your husband who is obviously a connoisseur of Indian food! Thanks for letting me know. As for the Korma – I've never made it but here is a link to what looks like a pretty good recipe:

  142. Jordan says:

    I made this, your tikka masala and your naan all this week and it all was wonderful! My husband went to England on his mission where he ate a lot of indian and has converted me now too. We have our favorite indian place but I'm so glad I can make it at home too since it's not the cheapest thing to eat out. Just wondering if you know of a good Korma recipe?

  143. Melanie says:

    MsAngleaMarie – yes, light coconut milk has less fat and fewer calories but I can never find it so I use the normal coconut milk. I’m glad you liked this dish alright – it sounds like for those that want more punch, they should kick it up a notch, although our family loved it kind of mild. Thanks for letting me know!

  144. lara says:

    I could barely taste the curry…it was missing something. I ended up adding more curry to the sauce but it still was very weak.

  145. Melanie says:

    lara – sorry that you didn’t like this. It seems everyone’s taste is a bit different with curries. Next time I make this I’ll have to be more analytical about the flavors and see if it really does need a little extra boost. Thanks for your comment!

  146. Beth says:

    Thanks for your blog. I came to it the other day as I tried to stumble through my first loaf of homemade yeast bread and I ended up making this curry tonight. It’s FABULOUS. Keep the good food coming!

  147. Melanie says:

    Beth – glad you liked this curry. How did your homemade bread turn out?

  148. Beth says:

    Hmmm…well, the 1st loaf was inedible (hard and tasting of beer). The second was edible but still extremely substantial and with a very hard crust. I’m currently living in Chile and the yeast packages (one live and the second dried) both said to add directly to the dough without dissolving or ‘proofing’ in water. I think that led to dough that was never going to be much more than a brick. The next time I am going to proof the dry yeast and hope that works. Any suggestions? I read your yeast tutorial and that was really helpful.

  149. Melanie says:

    Beth – oh, what a bummer on the bread. I agree with you, I would try proofing the yeast and also making sure to knead the living daylights out of it. That might help it lighten up a bit. Good luck!

  150. Melanie says:

    Sarah – thanks for commenting to let me know you liked this meal! I’m super impressed by your 1-year old’s good eating habits!

  151. Sarah says:

    I made this for dinner last week and my family loved it. Even my 1 year old son!! He couldn’t get enough. Thanks for the great recipe!

  152. Melanie says:

    The Coopers – I’m sorry this wasn’t what you were hoping for, although, I’m glad your husband liked it! Thanks for the update.

  153. The Coopers says:

    Hey update.. my husband just got home from school and he gobbled this up.. he really like it ALOT and said he tasted quite authentic.. maybe it was just me, i guess i’ll be making it again though..thanks!!

  154. The Coopers says:

    I made this tonight, and it was just okay for me. I LOVE curry dishes but i dont know something was off, i think there was too many onions or something.. it needed something more.. but overall i LOVE your food blog and have tried many things and they have be awesome. Many i did something wrong ..weird.

  155. Melanie says:

    Stacie – good insight on the jalapeno. I think you are right about cooking the jalapeno (especially if it has been seeded) – it doesn’t have a lot of spice but still retains great flavor. Let me know if you find the “missing” ingredient!

  156. Stacie Aho says:

    Made this tonight and it was super yummy. I love the coconut curry sauce. I felt like there was an ingredient missing… but not sure what I would have added. I like my curry with a lot of “zazz” to it… so I’ll have to play around. I will definitely be making this again!

    PS- I was worried it would be too spicy, but I think because you cook the jalepeno- it takes a lot of the spice out. Raw jalepenos can be super hot even if you seed them. It wasn’t spicy at all!

  157. Lindsay says:

    No worries. They weren’t traumatized but I really do wonder how you got your children to eat this. I strained my leftovers and got rid of most of the jalapenos. I had it for lunch today and it still had a (BIG) kick but I enjoyed it. Did I just choose the wrong size of jalapenos or something? Oh yes, I did seed the jalapeno.

    Just wanted to add that I’m a new visitor to your site. I’m totally thrilled to have found you. So many things to try. We had cookie dough brownies on Sunday. Um…yummy!

  158. Melanie says:

    Ty’sMommy – I linked over to your blog and read your post about this. I was laughing out loud (especially at the commentary from your husband). I’m assuming from your username that we have something in common since my youngest little boys’ name is Ty, too. Thanks for checking in!

  159. Ty'sMommy says:

    Hi Melanie! I have been quietly reading your blog for awhile now and when I saw this recipe I knew I had to try it. I just wanted to let you know that I made it this weekend – TWICE! and this morning I posted it on my own blog and linked back to you. Thanks for a great recipe!

  160. Melanie says:

    Hi Lindsay – I’m sorry this dish didn’t work out for you. Did you take all the seeds out of the jalapeno? The seeds carry the heat in a jalapeno pepper so if they are left in, the dish will be VERY spicy. I hope your kids weren’t too traumatized!

  161. Lindsay says:

    I must have done something wrong. My end result was not a perfect blend of flavors. While smelling divine, it was so hot and spicy that I could barely eat it. My kids took one bite and screamed about burning tongues. I really like spicy food but this was too much. Do you all just have a higher tolerance for spicy food than I do?

  162. kellie says:

    I am so excited about your blog! I was considering doing a food blog, and now I don’t have to! Love the pictures, and I am putting a link to your blog on mine, thanks so much!

  163. Laura Gray says:

    This looks good! I’ve never made curry before. I’ll have to try it!

  164. Rhandi says:

    I am going to make this for dinner sometime this week! Yum, oh how I love basil curry! I just started a food blog and I am inspired by yours! I have some fresh basil I need to use, so I will throw that in too.

  165. The Snow Queen says:

    I haven’t been over in a while and I love all the new high-tech stuff. Searches, printable recipies, fav’s on the side bar… ooh la la.

  166. Whitney says:

    Thanks for the fabulous recipe! I just made it for dinner tonight with rave reviews. A definite keeper.

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