This Slow Oven-Roasted Basil Chicken Curry recipe is made in one pot and cooked low and slow for 3 hours to deliver that cooked-all-day flavor without having to cook all day. It’s loaded with flavor and perfect to make on days you want to let your oven do the work!
Homemade Chicken Curry with Basil
There is not much more in this world that I love more than curry. Simple curry paste with splashes of coconut milk make a wonderful slow oven-roasted meal with minimal effort and active cooking time!
This chicken curry is made of lean chicken breast, diced onion, diced jalapeno, coconut milk, and curry paste that’s slow roasted in a large dutch oven, which keeps the chicken breast tender. Basil, cilantro, and a squeeze of lime are added at the end. Then, it’s all served on top of a large bed of jasmine or brown rice.
The acidity of the lime and tomato bring out the spicy curry. Jalapeno is added with the seeds for some extra spice, but feel free to scoop out the seeds and membranes if you want it less hot. Yogurt and coconut milk are added for a creamy sauce that coats the chicken and rice with a velvety smooth consistency. It’s the perfect weeknight or weekend dinner, and even better for meal-prepping ahead of a busy week!
Curry is one of those dishes that may sound intimidating to someone who’s never made it, but it truly could not be easier to make! All you need for this slow-roasted basil chicken curry recipe is a white or yellow onion, a jalapeno, chicken breasts, red curry paste, full-fat coconut milk, plain Greek yogurt, tomato paste, freshly squeezed lime juice, fresh basil, and fresh cilantro.
How To Make Homemade Chicken Curry in the Oven
This Slow Roasted Basil Chicken Curry couldn’t be simpler. Combine all of the ingredients together in a large pot and place in the oven that’s it!
Feel free to substitute chicken thighs in place of the chicken breast. If you are a vegetarian you can substitute the chicken for veggies or chickpeas.
- Feel free to swap boneless, skinless chicken thighs for the chicken breasts.
- You can also use any curry paste you like. I love using red curry paste with chicken, but yellow or green would also be delicious.
- Add some veggies! Diced carrots, peas, bell peppers, and chickpeas would be great. Honestly, almost everything goes well with curry. It’s a great way to clean out your fridge!
- Make it vegan- and vegetarian-friendly by omitting the meat and using veggies or tofu instead. This would also require less cooking time in the oven!
Frequently Asked Questions
- Can you make this homemade basil chicken curry in the Instant Pot? Definitely! It would be similar to my Instant Pot Butter Chicken recipe. Start by setting your Instant Pot to saute. Sautee your veggies, then add the curry paste and tomato paste and cook for a couple minutes until fragrant. Then, add the diced chicken breast and saute for 2-3 minutes until browned. Add the remaining ingredients, cover the Instant Pot with a sealed lid, and switch from saute to high pressure. Set it for 10 minutes. Remove the lid once completed, then stir in the herbs and lime juice. Allow it to simmer for a couple minutes without the lid to thicken. Then season with more salt and pepper as needed, serve over rice, and enjoy!
- Can you make this in the slow cooker? Absolutely! The process is similar to the Instant Pot instructions above, but instead cook it on high for 3-4 hours or low for 7-8 hours. Be sure to check that your chicken is cooked through before serving.
- What should I serve with chicken curry? I love serving basil chicken curry with white basmati rice and naan bread. Brown rice is also great, and cauliflower rice would be a great low carb option! Biryani rice or saag paneer would also go amazing with this dish!
Storage, Freezing, and Reheating
- Store leftover, cooled basil chicken curry in an airtight container in the fridge for up to 5 days. Perfect for meal prepping!
- Freeze leftover, cooled curry in an airtight, freezer-safe plastic bag or container for up to 3 months.
- Reheat thawed and chilled curry in the microwave for 2-3 minutes at a time, stirring in between, until warmed through or in a saucepan over medium heat.
More Thai-Inspired Recipes To Try
- Thai Coconut Soup
- Pad Thai
- Thai Red Curry Chicken Meatballs
- Grilled Curry Mango Chicken
- Thai Basil Chicken Stir Fry
- Easy Thai Salmon
- Thai Chicken Satay
Slow Roasted Basil Chicken Curry
Slow Oven Roasted Basil Chicken Curry made in one pot and cooked low and slow for 3 hours. Loaded with tons of flavor!
- ½ medium onion large dice
- ½ of a jalapeño with seeds
- 4 lean chicken breasts cubed
- 3 tablespoons curry paste
- 1 13.66 ounce can coconut milk
- 1 tablespoon water
- 2 tablespoons Greek yogurt
- 1 tablespoon tomato paste
- ½ tablespoon lime juice
- 1 tablespoon basil thinly sliced
- 1 tablespoon cilantro chopped
- Preheat oven to 300 degrees.
- Add onion, jalapeno, chicken, curry paste, coconut milk, water, yogurt and tomato paste to a large Dutch oven. Stir to combine and place the lid on the dutch oven.
- Transfer to the oven and cook for 2.5 – 3 hours. The sauce should thicken and reduce by almost half.
- Serve immediately on a bed of jasmine or brown rice. Garnish with extra cilantro or basil and lime wedges if desired.