This Easy Spiced Coconut Basil Chicken with Rice is a tasty dish that brings together juicy chicken, creamy coconut milk, and fresh basil. It’s a great mix of flavors!
I love how the warm spices and coconut make it feel like a cozy hug on a plate. Serve it with rice, and you’ll find yourself going back for seconds. Yum! 😋
Key Ingredients & Substitutions
Chicken Breast: Chicken breast is a great choice for this dish because it’s lean and cooks quickly. If you prefer dark meat, boneless chicken thighs work well too. They add more flavor and stay juicy!
Coconut Milk: Canned coconut milk gives a creamy texture and a delicious flavor. If you’re looking for a lighter option, you can use light coconut milk or evaporated milk, but keep in mind it may be less creamy.
Fresh Basil: Fresh basil adds a bright taste. If you don’t have fresh basil, you can use dried basil (1 tsp) instead, but the flavor will be a bit different. You can also experiment with cilantro for a fresh twist!
Spices: The combination of cumin and smoked paprika adds warmth and depth. If you want more heat, feel free to increase the cayenne or add some crushed red pepper flakes. You could even substitute curry powder for a different flavor profile!
How Do You Get the Chicken Perfectly Cooked?
For juicy and tender chicken, it’s important to sear it properly and not overcrowd the pan. Here’s how:
- Heat your skillet over medium-high heat and add a little oil to help the chicken brown nicely.
- Cook the chicken pieces in a single layer, leaving space between them so they sear rather than steam. This adds flavor!
- Cook just until browned on the outside. They don’t need to be fully cooked at this point since they’ll continue cooking in the sauce.
- When you add the chicken back into the sauce, keep the heat low to allow the chicken to cook through without drying out.
Following these steps will help you achieve perfectly cooked chicken every time!
How to Make Easy Spiced Coconut Basil Chicken with Rice
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil or vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, chopped
Spices and Seasoning:
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
For the Sauce:
- 1 can (13.5 oz/400 ml) coconut milk
- 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
To Serve:
- 2 cups cooked white rice (such as jasmine or basmati)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 10 minutes preparing the ingredients and cooking the chicken, followed by another 10-15 minutes to let everything simmer together. It’s quick but bursting with flavor!
Step-by-Step Instructions:
1. Cook the Rice:
First, cook your white rice according to the package instructions. Once it’s done, set it aside and keep it warm. Perfect rice is the foundation of this dish!
2. Sear the Chicken:
Next, grab a large skillet or pan and heat the oil over medium-high heat. Add the chicken pieces to the pan and sprinkle them with salt, black pepper, cumin, smoked paprika, coriander, and cayenne pepper. Sear the chicken for about 4-5 minutes until it’s browned on all sides, but don’t worry if it’s not fully cooked inside. When done, remove the chicken from the pan and set it aside.
3. Sauté the Vegetables:
In the same pan, add the chopped onion, minced garlic, and green bell pepper. Sauté these for about 3-4 minutes, or until the vegetables have softened and the onion becomes translucent. Your kitchen will start to smell wonderful!
4. Combine Everything:
Now, return the seared chicken back into the pan with the sautéed vegetables. Give everything a good stir to combine.
5. Add the Coconut Milk:
Pour in the coconut milk and reduce the heat to medium-low. Let the mixture simmer gently for about 8-10 minutes until the chicken is cooked through and the sauce thickens slightly. Stir occasionally to make sure nothing sticks to the bottom.
6. Finish Off with Basil:
Finally, stir in the chopped fresh basil leaves and let it cook for an additional 1-2 minutes. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
7. Serve:
To serve, spoon the spicy coconut basil chicken over a bed of warm rice. Garnish with extra fresh basil leaves for a lovely touch. Enjoy every bite of this delicious comfort food!
Enjoy your warm and flavorful Easy Spiced Coconut Basil Chicken with Rice! 🍽️
Can I Use Frozen Chicken for This Recipe?
Absolutely! If using frozen chicken, make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or quickly by placing it in a sealed plastic bag and submerging it in cold water for about 30 minutes. Pat the chicken dry before cooking to ensure it browns nicely!
Can I Substitute Coconut Milk with Something Else?
Yes! If you’re looking for a lower-fat option, you can substitute the coconut milk with light coconut milk or even evaporated milk. However, keep in mind that the flavor and creaminess may vary. For a dairy-free alternative, you could also try almond milk, but it will change the dish’s overall flavor profile.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, or you can use a microwave. If the sauce thickens too much after refrigeration, add a splash of coconut milk or water during reheating to loosen it up.
What Can I Serve with This Dish Besides Rice?
While it’s delicious over rice, you can also serve this dish with quinoa, couscous, or even steamed vegetables for a lighter option. For a fun twist, try serving it in lettuce wraps for a fresh and crunchy bite!
