Search My Blog

Saturday, October 9, 2010

Chicken Curry with Basil and Coconut

I felt like having a curry. Not a burn your mouth kind of curry, but a rich, flavorful, heart warming kind of curry. Oh, and I didn't feel like going shopping for ingredients. So it needed to use stuff I had kicking around.

Luckily for me, I had a great combo of ingredients on hand, including coconut milk, fresh basil and chilis on the balcony, chicken legs, spices and some veggies.

So, I made this delicious curry sauce that is perfectly spiced, but not spicy. The coconut milk adds richness, the basil keeps it fresh, and the vegetables make this a well balanced meal.

As for the chicken, you could use chicken breasts, bone-in thighs, or even all drumsticks if you want. It is completely your preference. Me personally? I prefer dark meat and meat on the bone, but since I also cook for others, I like to use a combination of boneless thighs and full bone-in drumsticks.

Anyway, the resulting curry was amazing, and took practically no time at all to cook. This would be a great meal for a week night or for entertaining!

Chicken Curry with Basil and Coconut
Adapted from recipe at
Serves 4

Spice Mix (combine all in a small bowl)
1/2 tsp Salt
1/2 tsp Ground Coriander
1/2 tsp Cumin
1/2 tsp Ground Cloves
1/2 tsp Cinnamon
1/2 tsp Ground Cardamom
1/2 tsp Freshly Ground Black Pepper
1/2 tsp Chili Powder
1/4 tsp Turmeric

Other Ingredients
750 grams Chicken Legs & Thighs, skinless with bones removed from thighs
2 cups Eggplant, cubed
2 cups Zucchini, cubed
2 Medium Onions, chopped
5 Cloves Garlic, minced
1 Tbsp Ginger, finely chopped
1 Red Chili Pepper, seeded and minced
1 14-oz Can Coconut Milk
1 tbsp Fish Sauce
2 tsp Cornstarch
1/4 cup Water
1/3 cup Fresh Basil, chopped
Olive Oil
Steamed Rice for serving

Rinse the chicken and pat dry. Cut the boneless thighs into cubes and keep the drumsticks whole. Place into a bowl and toss with the spice mixture. Let sit for 30 minutes at room temperature.

In a large pan over medium high heat, cook the chicken pieces until brown. Remove the chicken from the pan and set aside.

In the same pan, add another drizzle of olive oil. Add the eggplant and zucchini and cook for a few minutes. Then add the onions, garlic, ginger and chili and cook until the onions soften.

Place the chicken back in with the vegetables, and stir in the coconut milk and the fish sauce. In a small bowl, mix the cornstarch and the water to make a slurry. Add the slurry to the chicken and vegetable mixture. Bring up to a boil, lower to a simmer, cover, and let cook for about 10 minutes. After 10 minutes, stir in the basil. Cook for a few more minutes, then serve over steamed rice.


  1. LOVE curry! I love the complexity of flavors here.

  2. Ooo, this is perfect and I have all the ingredients here right now!

  3. The flavors you have used looks great- loved your spice mix!

  4. Good recipe. This must be delicious.