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!

slow roasted basil chicken curry

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. 

oven roasted chicken curry

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 oven roasted thai chicken curry


Slow Roasted Basil Chicken Curry

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4

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.
Nutrition Facts
Slow Roasted Basil Chicken Curry
Amount Per Serving
Calories 524 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 24g150%
Cholesterol 145mg48%
Sodium 313mg14%
Potassium 1181mg34%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 6g7%
Protein 52g104%
Vitamin A 1946IU39%
Vitamin C 11mg13%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Indian
Keyword: Chicken Curry, Easy Recipe, Easy Weeknight Dinner, Slow Roasted Basil Chicken Curry


As seen in:


5 Peanut Butter Miracle Snacks!

High protein, low carb, heathy-er