Easy Spiced Coconut Basil Chicken with Rice

Key Ingredients & Substitutions

Chicken: I recommend using boneless skinless chicken thighs for extra juiciness, but breasts work great too. If you’re looking for a lighter option, consider using tofu or chickpeas for a vegetarian twist!

Coconut Milk: Full-fat coconut milk gives a rich flavor and creaminess. If you need a lighter version, use light coconut milk, or even unsweetened almond milk, but the texture will be different.

Basil: Fresh basil adds a wonderful aroma and taste. If fresh basil is unavailable, you can use dried basil (1 tsp) or try cilantro or mint as an alternative for a different flavor.

Spices: Ground cumin and smoked paprika are key here. If you want a kick, add more chili or jalapeño. For a flavor enhancement, consider adding a pinch of turmeric or ginger.

How Can You Get Perfectly Cooked Chicken in This Recipe?

Cooking the chicken well is crucial to the dish’s success. Here are some tips to ensure it’s juicy and flavorful:

• Use medium-high heat to sear the chicken, which locks in moisture.
• Don’t overcrowd the skillet; cook in batches if necessary, to get that nice golden brown color.
• Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe eating.
• Let the chicken rest for a few minutes after cooking to let the juices settle before serving.

These tips will help you serve tender and delicious chicken every time! Enjoy your cooking! 😊

Easy Spiced Coconut Basil Chicken with Rice

Ingredients You’ll Need:

• For the Chicken:
• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tbsp olive oil or vegetable oil
• For the Aromatics:
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 green chili or jalapeño, chopped (optional, adjust to spice preference)
• For the Spices:
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon (optional for warmth)
• Salt and black pepper, to taste
• For the Sauce:
• 1 (13.5 oz / 400 ml) can coconut milk (full-fat preferred for creaminess)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• To Serve:
• Cooked white rice, to serve

How Much Time Will You Need?

This delicious dish takes about 10-15 minutes of prep time, followed by 20 minutes of cooking, for a total of about 35-40 minutes from start to finish. Perfect for a quick weeknight dinner!

Step-by-Step Instructions:

1. Cook the Chicken:

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and cook until browned on all sides, for about 4-5 minutes. Remove the chicken from the skillet and set aside on a plate.

2. Sauté the Onion:

In the same skillet, add the chopped onion and sauté until soft and translucent, which should take about 3 minutes. Stir frequently to avoid burning.

3. Add Garlic and Chili:

Now, add the minced garlic and chopped green chili (if you’re using it). Cook for another minute, stirring until fragrant.

4. Mix in the Spices:

Stir in the cumin, smoked paprika, coriander, and cinnamon. Cook for about 30 seconds until the spices pop with aroma. This step elevates the flavor of your sauce!

5. Make the Coconut Sauce:

Pour in the coconut milk and stir well to combine everything. Bring the sauce to a gentle simmer—be careful not to let it boil over.

6. Combine Chicken and Sauce:

Return the browned chicken pieces back to the skillet. Let it simmer for about 8-10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly. Stir occasionally to ensure even cooking.

7. Add Fresh Basil:

Stir in the fresh chopped basil leaves and let it cook for another minute. This will make your dish fragrant and fresh. Taste and adjust salt and pepper if needed!

8. Serve Warm:

Serve this flavorful spiced coconut basil chicken hot over a comforting bed of cooked white rice. Don’t forget to garnish with extra fresh basil leaves for a vibrant touch!

Enjoy this warm, creamy, and fragrant coconut-infused chicken dish that’s quick and satisfying!

Frequently Asked Questions (FAQ)

Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken, but ensure it’s completely thawed before cooking. The best way to thaw chicken is in the fridge overnight. If you’re short on time, place the sealed chicken in cold water and change the water every 30 minutes until thawed.

What Can I Substitute for Coconut Milk?

If you don’t have coconut milk, you can use unsweetened almond milk or regular milk as alternatives, but keep in mind that it won’t have the same creamy texture and flavor. You might want to add a little extra seasoning or even a tablespoon of butter to mimic the richness of coconut milk.

How Do I Store Leftovers?

Store any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of water or coconut milk to help loosen the sauce, and stir occasionally until heated through.

Can I Add More Vegetables to This Dish?

Absolutely! You can easily add vegetables such as bell peppers, spinach, or snap peas during the cooking process. Just sauté them along with the onions for additional flavor and nutrition!