This is one of those meals that makes you feel like you’ve got your life together… even if the rest of the day has been a bit of a mess.
I’ve always loved Asian-inspired flavours. That mix of creamy coconut, spice, garlic, and freshness just works. Basil is one of my absolute favourites. I’ll find any excuse to throw it into a dish.
This curry brings all of that into one pan. Tender chicken simmered in a rich coconut sauce, loaded with flavour, and finished with that fresh basil hit at the end. It’s comforting, full of personality, and still keeps things on track.
I like adding zucchini and baby corn so it turns into a full meal. No sides, no extra thinking, just something warm, filling, and satisfying. If you prefer you can of course serve it with some cauli-rice for a more traditional curry feel.
Bonus, it tastes even better the next day. So if you accidentally make extra for future-you, I fully support that decision.
🍽 Servings: 4
⏱ Prep Time: 10 minutes
⏱ Cook Time: 25 minutes
⏱ Marinate Time: 1 hour (optional but worth it)
⏱ Total Time: 1 hour 35 minutes
🛒 What You’ll Need
• 4 boneless skinless chicken breasts (cut into bite-sized pieces)
• 2 tsp curry powder
• 1 tsp salt (split in two)
• ½ tsp black pepper
• ¼ tsp chilli powder
• 1 tbsp olive oil or butter
• 1 medium red onion (chopped)
• 5 cloves garlic (minced)
• 1 jalapeño (finely chopped, seeds removed if you prefer mild heat)
• 1 tbsp dried basil (or fresh if you have it, even better)
• ¼ tsp ground ginger
• 1 can coconut cream
• ½ cup cream
• 1 medium zucchini (sliced)
• 1 cup baby corn (halved)
👩🍳 Method
Step 1: Season the chicken
Add the chicken to a bowl. Sprinkle over curry powder, half the salt, pepper, and chilli powder. Mix it well so every piece is coated. Let it sit while you prep everything else.
Step 2: Start building flavour
Heat olive oil or butter in a large pan over medium heat. Add onion, garlic, jalapeño, basil, and ginger. Cook until soft and fragrant. This is where the kitchen starts smelling unreal.
Step 3: Cook the chicken
Add the chicken to the pan. Sprinkle in the remaining salt. Cook for about 5 to 6 minutes until the chicken is golden and cooked through.
Step 4: Create the sauce
Pour in the coconut cream and cream. Stir well and let it come to a gentle simmer. The sauce should start to look thick and glossy as it heats.
Step 5: Add the veg
Add zucchini and baby corn straight into the pan. Stir through and let everything simmer for about 8 to 10 minutes until the veg is tender and the sauce has thickened slightly.
Step 6: Final taste check
Give it a taste and adjust salt or spice if needed. If you want more heat, add a pinch of chilli now.
Step 7: Serve
Serve it hot straight from the pan. No extras needed. Just a bowl, a spoon, and you’re sorted.
💡 Tips from the Keto Kitchen
• Coconut cream gives you that thick, rich sauce without any thickeners
• Don’t rush the onion and garlic step, that’s where the flavour builds
• Fresh basil at the end takes it to another level if you have it
• If you like heat, keep some jalapeño seeds in
• Make extra on purpose. It stores well and tastes even better the next day
🧮 Macros (approx. per serving)
Calories: ±480 kcal
Protein: ±38 g
Fat: ±34 g
Net Carbs: ±7 g
Macros will vary depending on ingredients used
🍗 Why You’ll Love This Recipe
• One pan, minimal effort
• Creamy, rich, and full of flavour
• Proper comfort food without the carb crash
• High protein and filling
• Easy to meal prep for the week
💬 Have you tried this?
Tag me @kimsketo365 on social media. I love seeing your kitchen wins.
👉 Want another easy dinner idea?
Try my Beef Trinchado next.
