Tender Slow-Simmered Basil Chicken Bathed in Creamy Coconut Curry
Description
This dish is all about gentle heat, rich coconut creaminess, and fresh basil perfume. Chicken is slowly simmered until melt-in-your-mouth tender, soaking up a silky coconut curry sauce infused with garlic, ginger, warm spices, and a final burst of basil. It’s comforting like a hug, yet vibrant and aromatic—perfect with steamed rice or warm flatbread.
Time & Yield
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: ~55 minutes
Serves: 4
Ingredients
Chicken & Base
700 g (1½ lb) boneless chicken thighs (best for tenderness)
2 tbsp vegetable or coconut oil
1 large onion, finely sliced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
Curry Sauce
1½ tbsp curry powder (mild or medium)
1 tsp ground coriander
½ tsp turmeric
½ tsp chili flakes (optional)
1 tbsp tomato paste
1 can (400 ml / 13.5 oz) full-fat coconut milk
½ cup chicken stock or water
Salt, to taste
1 tsp sugar or honey (optional, for balance)
Finish
1 packed cup fresh basil leaves (Thai basil if available)
Juice of ½ lime (optional but lovely)
Instructions
Build the Flavor Base
Heat oil in a wide, deep pan over medium heat.
Add onions and cook for 6–8 minutes, stirring, until soft and lightly golden.
Add garlic and ginger; cook 1 minute until fragrant.
Bloom the Spices
Stir in curry powder, coriander, turmeric, and chili flakes.
Cook for 30–45 seconds—this wakes up the spices and deepens flavor.
Add tomato paste and cook 1 minute until slightly darkened.
Slow-Simmer the Chicken
Add chicken thighs, turning to coat in the spice mixture.
Pour in coconut milk and stock. Season with salt and add sugar/honey if using.
Bring to a gentle simmer, then reduce heat to low.
Cover and cook for 25–30 minutes, stirring occasionally, until chicken is fork-tender and the sauce thickens naturally.
Finish with Basil
Stir in fresh basil and simmer 2–3 minutes uncovered.
Taste and adjust seasoning. Add lime juice if desired.
To Serve
Steamed basmati or jasmine rice
Coconut rice
Naan, roti, or paratha
Garnish with extra basil or sliced red chili
Questions & Answers
Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs stay juicier. If using breast, reduce simmering time to 15–18 minutes to avoid drying out.
Q: Is this dish spicy?
A: Mild by default. Add more chili flakes or fresh green chilies if you want heat.
Q: Can I make it dairy-free and gluten-free?
A: It already is! Coconut milk does all the creamy work.
Q: Can I make it ahead of time?
A: Absolutely. It tastes even better the next day. Store in the fridge for up to 3 days.
Q: Can I freeze it?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw gently and reheat on low.
Q: What basil works best?
A: Thai basil is ideal, but sweet basil works beautifully too.