Slow Oven Roasted Basil Chicken Curry made in one pot and cooked low and slow for 3 hours. Loaded with tons of flavor!
Disclosure: This is a sponsored blog post written by myself on behalf of Fiji Water. All thoughts & opinions are my own.
There is not much more in this world that I love more than curry. Curry paste with splashes of coconut milk make a wonderful slow oven roasted meal.
This chicken curry is made of lean chicken breast, diced onion, jalapeno, coconut milk and curry paste. Basil, cilantro and a squeeze of lime are added at the end. Serve 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. Yogurt and coconut milk are added for a smooth creamy sauce.
All of the flavors of curry you love are slow roasted in a large dutch oven. This chicken curry is cooked low and slow to keep the chicken breast tender.
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.
Slow roasted truly is better.
In this recipe I used a splash of Fiji Water. Just like my Slow Roasted Chicken Curry Fiji’s water is carefully created to gather mineral and electrolytes for Fiji’s smooth taste. 100% of Fiji’s water is from the tropical Islands of Fiji in the South Pacific. This is why Fiji’s water went perfectly with my Slow Roasted Basil Chicken Curry. Perfection does takes time!
Slow Roasted Basil Chicken Curry
- 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.