In a large skillet, add the olive oil and heat over medium-high heat. You want the oil shimmering slightly; this indicates it’s hot enough. Once ready, add the chicken cubes in a single layer so they cook evenly. Sprinkle the curry powder, chili powder, salt, and pepper over the chicken. Toss everything well to coat the chicken with the spices and let it cook for about 5 minutes. You’ll know it’s ready when the chicken starts to brown nicely.
Next, add the chopped onion to the skillet. Cook for about 5 more minutes until the onion turns translucent and softens. This step adds a sweet aroma to the dish, making the base even richer. Stir occasionally to prevent sticking.
Now, stir in the finely minced garlic and chopped jalapeno pepper. Cook for another 30 seconds, just until the garlic becomes aromatic. Be careful not to burn it, as burnt garlic can turn bitter.
Once the garlic is fragrant, pour in the chicken broth and the coconut milk. Bring the mixture to a gentle boil, watching it closely. The bubbling action will help meld the flavors together beautifully.
After it reaches a boil, reduce the heat to medium and let it simmer for 5 more minutes. This simmering allows the chicken to absorb the flavors while the sauce thickens slightly. Stir occasionally to ensure nothing sticks to the bottom.
Now, taste the curry for seasoning. Adjust with more salt and pepper as needed. If you desire more heat, feel free to add a pinch of cayenne pepper or more chopped jalapeno.
Finally, stir in the fresh basil and remove the skillet from heat. The warmth of the curry will cause the basil to wilt slightly, releasing its wonderful fragrance.
Serve the Coconut Basil Chicken Curry warm over a bed of rice. I love to pair mine with jasmine rice for an authentic experience. Enjoy!
