Basil Chicken in Coconut Curry Sauce

Total Time
Prep 15 mins
Cook 15 mins

This recipe was a 1997 Grand Prize Winner in Better Homes and Gardens! Enjoy! Chicken needs to stand for 30 minutes before cooking.

Ingredients Nutrition


  1. Rinse chicken, pat dry.
  2. Cut into 1" pieces.
  3. Place in medium bowl.
  4. In small bowl stir together the cardamom, cinnamon, cloves, coriander,, cumin, salt, pepper, turmeric, and chili powder.
  5. Sprinkle over chicken, toss to coat.
  6. Cover and let stand at room temperature for 30 minutes or in fridge for 1 to 2 hours.
  7. In a large nostick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium heat for 2 minutes.
  8. Remove onion mixture.
  9. Add about half of the chicken to the wok or skillet.
  10. Cook and stir 2 to 3 minutes or till chicken is tender and no pink remains.
  11. Remove chicken from pan.
  12. If necessary, add more oil.
  13. Cook and remove remaining chicken as above.
  14. Stir together coconut milk and cornstarch.
  15. Carefully add to wok or skillet.
  16. Cook and stir till thickened and bubbly.
  17. Return chicken and onion mixture to skillet.
  18. Stir in snipped basil and gingerroot.
  19. Cook and stir about 2 minutes more or till heated through.
  20. Serve over rice.
  21. Garnish with fresh basil, if desired.
  22. Makes 4 servings.
  23. Enjoy!


Most Helpful

We thought this was very good! I halved the recipe, but did keep to the full recipe seasoning amounts. I thought I had ginger but found that I didn't and just added a soft dusting of ground ginger, and I also squeezed some fresh lime juice over top of the finished product. I would love to make this again- soon. I think the only thing different I may do is next time add some snow peas or something like that to make it a little more hearty & filling. Thanks for posting the recipe.

TexasKelly December 14, 2010

I LOVE this recipe and have made it many times from my BH&G cookbook. The version I have asks for 1 T of curry powder instead of everything listed individually. But also adding the chili powder and salt.

Scotland May 19, 2010

This made for a good dinner, but honestly, I didn't think it was anything terribly special. We followed the recipe, using less chicken than called for (1 breast, 1 thigh), but keeping other measures the same and adding 1 sliced red bell pepper. I felt that the spices really didn't come through strongly enough- you could taste them, but they were kind of mild, IMO. I found that the flavors were too mild to really give this a defninitive Indian or Thai flavor. We used 2 Thai red peppers in lieu of jalepenos, but I think this would really benefit from the addition of some curry paste. This wasn't bad- just a little mild for my tastes. I guess I was expecting something with a more 'authentic' flavor. Being as its from BH&G, I maybe shouldn't have got my hopes up too high, but I do think this would make an excellent addition to the menu of a family that does not eat Thai food several times a week like we do! I think its mild enough that kids would like it, and still flavorful enough to be a treat for the adults. Thanks for the recipe, Sharon.

Roosie November 15, 2004

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