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Creamy Coconut Tikka Masala Curry with Thai Basil Jasmine Rice

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A warm, creamy, and flavorful tikka masala curry made with coconut milk and fresh Thai basil, served with fragrant jasmine rice. This easy homemade recipe is perfect for cozy weeknight dinners and can be adapted for vegetarian or vegan diets.

Ingredients

Scale
  • 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces (or firm tofu for a vegetarian option)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of fresh ginger, grated
  • 2 tablespoons tikka masala curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon tomato paste
  • 2 tablespoons vegetable oil or ghee
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 handful fresh Thai basil leaves (roughly chopped or torn)
  • For the Jasmine Rice:
  • 1 1/2 cups jasmine rice (rinsed thoroughly before cooking)
  • 2 1/4 cups water
  • Pinch of salt
  • Optional: 1 tablespoon coconut oil or butter

Instructions

  1. Rinse the jasmine rice under cold water until it runs clear, then set aside. Chop the onion finely, mince the garlic, and grate the fresh ginger. Cut the chicken thighs into roughly 1-inch pieces and season lightly with salt and pepper. Tear or chop the Thai basil leaves and set aside.
  2. In a medium saucepan, combine the rinsed jasmine rice, 2 1/4 cups water, a pinch of salt, and optional coconut oil or butter. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes before fluffing with a fork.
  3. Heat 2 tablespoons of vegetable oil or ghee in a large deep skillet over medium heat. Add the chopped onion and cook for 5-6 minutes until translucent and soft, stirring occasionally.
  4. Add the minced garlic and grated ginger, stirring for 1-2 minutes until fragrant, being careful not to burn the garlic.
  5. Stir in 2 tablespoons of tikka masala curry paste, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric powder, and 1 tablespoon tomato paste. Cook for 2-3 minutes, stirring constantly to toast the spices and deepen their flavor.
  6. Add the chicken pieces to the pan, stirring to coat with the spice mixture. Cook for 4-5 minutes until edges start to brown and chicken is partially cooked.
  7. Slowly stir in the can of full-fat coconut milk. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly and the chicken cook through.
  8. Just before serving, stir in the fresh Thai basil leaves and let them wilt slightly in the residual heat.
  9. Taste and adjust seasoning with salt and pepper as needed. Serve the creamy coconut tikka masala hot over the fluffy jasmine rice.

Notes

If the curry is too thick, add a splash of water or chicken broth to loosen it. If too thin, simmer uncovered to reduce. Rinse jasmine rice thoroughly and let it rest covered off heat for 10 minutes after cooking for extra fluffiness. Fresh Thai basil is recommended for best flavor but can be substituted with sweet basil. For vegan version, replace chicken with tofu or chickpeas and use vegetable oil instead of ghee.

Nutrition

Keywords: creamy coconut tikka masala, coconut curry, Thai basil curry, jasmine rice, easy curry recipe, weeknight dinner, gluten-free curry, vegan curry option

Find it online: https://lirafood.com/creamy-coconut-tikka-masala-curry-recipe-easy-homemade-thai-basil-jasmine-rice/