Herbie Creative Recipes

Curry in a Hurry

Name: Curry in a Hurry: Basil Chicken in Coconut Curry Sauce
Prep time: 30 min
Cook time: 120 min
Total time: 2 h 30 min
Ingredients: 3 skinless, boneless chicken breast halves; 2 teaspoons yellow curry powder (McCormick Hot Madras recommended); 1 teaspoon salt, divided; ½ teaspoon black pepper; ¼ teaspoon chili powder; 1 medium red onion, chopped; 5 cloves garlic, minced; 2 jalapeño peppers, seeded and finely chopped; 1 tablespoon olive oil; 1 (14-ounce) can light coconut milk; 1 tablespoon cornstarch; 1 tablespoon dried basil; ¼ to ½ cup fresh basil leaves, thinly sliced (optional but highly recommended); 1 teaspoon freshly grated ginger; 3 cups hot cooked rice; Extra fresh basil for garnish (optional); Optional: 1/3 to 1/2 cup roasted cashews (whole or roughly chopped), stirred in at the end or used as garnish

Basil Chicken in Coconut Curry Sauce

Bryan's basil chicken in coconut curry: yellow curry simmered with coconut milk, jalapeños, and fresh basil over rice.

Cooking method

Stovetop Slow cooker

Same dish, two methods

Mains Stovetop Asian Thai Indian Fusion Clara's favorite Prep 30 min Cook 120 min Total 2 hrs 30 min

5.0 (1 review)

All recipes

Ingredients

3 skinless, boneless chicken breast halves
2 teaspoons yellow curry powder (McCormick Hot Madras recommended)
1 teaspoon salt, divided
½ teaspoon black pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeño peppers, seeded and finely chopped
1 tablespoon olive oil
1 (14-ounce) can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
¼ to ½ cup fresh basil leaves, thinly sliced (optional but highly recommended)
1 teaspoon freshly grated ginger
3 cups hot cooked rice
Extra fresh basil for garnish (optional)
Optional: 1/3 to 1/2 cup roasted cashews (whole or roughly chopped), stirred in at the end or used as garnish

Instructions

Cut chicken into 1-inch pieces. Toss with curry powder, ½ teaspoon salt, black pepper, and chili powder. Cover and refrigerate 1 to 2 hours.
Heat olive oil in a large nonstick skillet over medium-high heat. Add red onion, dried basil, garlic, and jalapeños. Cook 3 to 4 minutes until translucent.

Prep
Add seasoned chicken and remaining ½ teaspoon salt. Cook 5 to 6 minutes until cooked through.
Whisk coconut milk with cornstarch. Slowly pour into skillet while stirring. Cook until bubbling and slightly thickened.

Cooking
Stir in ginger and fresh basil if using. Cook 30 to 60 seconds until basil wilts.
Serve hot over cooked rice. Garnish with more fresh basil if desired.

Notes

Family nickname from Bryan (father-in-law): Curry in a Hurry.
Using both dried and fresh basil gives the best flavor.
Cashews are excellent here. Stir in toasted/roasted cashews at the end, or sprinkle on top when serving.

Reviews

5.0

1 review

5 stars 1
4 stars 0
3 stars 0
2 stars 0
1 star 0

Anonymous 2026-08-11

Fragrant curry with tender chicken.