This Easy Spiced Coconut Basil Chicken is a tasty treat! It’s made with juicy chicken, creamy coconut milk, and fresh basil that makes it feel special and comforting.
You can whip this up in no time with rice on the side. I love how the flavors blend together, and it smells amazing while cooking! Who can resist that? 😋
Key Ingredients & Substitutions
Chicken: Boneless skinless chicken breasts or thighs work perfectly, but you can substitute with tofu or chickpeas for a vegetarian option. Just make sure to adjust the cooking time for tofu.
Coconut Milk: Full-fat coconut milk gives the dish a creamy texture. You can use light coconut milk or almond milk if you prefer a lighter version, but it might not be as rich.
Basil: Fresh basil adds a burst of flavor. If you don’t have fresh basil, try substituting with cilantro or parsley, though the taste will differ. Dried basil can work in a pinch, but use less as it’s more concentrated.
Rice: Jasmine or basmati rice are great choices for their fragrant qualities, but you can easily swap these out for brown rice or even quinoa for a nutritious twist.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken just right can be a challenge. Here are some tips to help you succeed:
- Cut the chicken into uniform bite-sized pieces for even cooking.
- Don’t overcrowd the skillet. Cook in batches if necessary to allow the chicken to sear nicely.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for safety.
- Let the chicken rest for a few minutes before serving; this keeps it juicy!
With these tips, you’ll have tender, flavorful chicken every time in your Easy Spiced Coconut Basil Chicken! Enjoy your cooking! 🍽️
Easy Spiced Coconut Basil Chicken with Rice
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño or green chili, seeded and finely chopped (adjust to taste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika or regular paprika
- ½ tsp turmeric powder (optional)
- 1 cup coconut milk (full fat for creaminess)
- Salt and pepper, to taste
- 1 cup fresh basil leaves, chopped (reserve some for garnish)
- 1 cup jasmine or basmati rice (or your preferred white rice)
- 2 cups water (for cooking rice)
How Much Time Will You Need?
This dish takes about 30 minutes total to prepare. You’ll spend about 10 minutes cooking the rice and 20 minutes preparing the chicken and sauce, making this a quick meal that’s perfect for busy evenings!
Step-by-Step Instructions:
1. Cook the Rice:
Start by rinsing the rice under cold water until the water runs clear. In a saucepan, combine the rice and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed. Once done, remove it from the heat but keep it covered for a bit longer.
2. Sauté the Chicken:
While the rice is cooking, heat a tablespoon of olive or coconut oil in a large skillet over medium-high heat. Add your chicken pieces to the skillet, season with a little salt and pepper, and sauté for about 5-7 minutes until they are browned and nearly cooked through. Once they look good, take them out of the skillet and set them aside for later.
3. Sauté the Aromatics:
In the same skillet, toss in the chopped onion, minced garlic, and jalapeño. Sauté these until the onion becomes translucent and you can smell the delicious aromas, about 3-4 minutes. This step adds a wonderful flavor base.
4. Toast the Spices:
Next, add the cumin, coriander, smoked paprika, and turmeric (if using) to the skillet. Stir everything well and allow the spices to toast for about 1 minute to fully release their flavors.
5. Combine Chicken and Sauce:
Now, return the sautéed chicken to the skillet and give it a good stir to coat the chicken with all those tasty spices. Then, pour in the cup of coconut milk. Reduce the heat to medium-low and let it gently simmer for about 5 minutes until the chicken is fully cooked, and the sauce thickens slightly. It will smell heavenly!
6. Add Fresh Basil and Season:
Stir in most of the chopped basil leaves (reserving some for garnish). Taste the sauce and adjust the seasoning with additional salt and pepper if needed. It should taste fresh and flavorful!
7. Serve and Enjoy:
To serve, spoon the spiced coconut basil chicken over the cooked rice and sprinkle the remaining chopped basil on top for a gorgeous finish. Enjoy your comforting and delicious meal!
Enjoy your flavorful and comforting Easy Spiced Coconut Basil Chicken with Rice!
FAQs about Easy Spiced Coconut Basil Chicken with Rice
Can I Use Different Types of Chicken?
Absolutely! You can use either boneless, skinless chicken breasts or thighs based on your preference. If you want a lighter option, skinless chicken breast works well, while thighs can add a richer flavor and are more forgiving if slightly overcooked.
What If I Can’t Find Fresh Basil?
If fresh basil isn’t available, you can use dried basil instead. Just remember that dried herbs are more potent, so use about 1 teaspoon of dried basil in place of each tablespoon of fresh. The flavor will be different but still delicious!
Can I Make This Recipe Vegetarian?
Yes! For a vegetarian option, substitute the chicken with firm tofu or chickpeas. If using tofu, press it to remove excess moisture and cut it into cubes before following the same cooking instructions. This will allow the tofu to absorb the flavors better.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave, adding a splash of coconut milk or water if needed to maintain creaminess.
