This Easy Spiced Coconut Basil Chicken with Rice is a warm and comforting dish! The chicken gets a flavorful boost from coconut milk and fresh basil that make it stand out.
What I love most is how quickly it comes together! Just cook everything in one pot, and soon you’re enjoying a tasty meal that feels special without much fuss. Perfect for busy nights!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is ideal here, but you can swap it for chicken thighs for more flavor and tenderness. If you’re looking for a vegetarian option, try replacing chicken with cubed tofu or chickpeas.
Coconut Milk: For a lighter version, you can use light coconut milk. Almond or cashew milk also works, but they may change the taste slightly. Full-fat coconut milk, though, gives the dish a creamy richness that’s hard to beat!
Spices: If you don’t have cumin or coriander, a curry powder could be a great substitute. Adjust the amount based on how spicy you like your food. Fresh ginger can also add nice flavor if you have it on hand!
Rice: While white rice is traditional, brown rice or quinoa can add a nice nutty flavor and protein boost. You can also use cauliflower rice for a low-carb version!
What’s the Best Way to Cook Chicken for This Dish?
Cooking the chicken properly is key to this recipe. Make sure to cut it into even, bite-sized pieces so they cook evenly. Here’s how you do it:
- Heat your oil in a skillet over medium-high heat until hot.
- Add the cubed chicken in a single layer, making sure not to overcrowd the pan. This helps achieve a nice sear.
- Let it cook undisturbed for a few minutes to brown, then stir occasionally until fully cooked (6-8 minutes).
Don’t forget to season the chicken with salt and pepper to enhance its flavor! Removing the chicken once cooked ensures it stays juicy, allowing you to create a delicious sauce with the veggies and spices afterwards.
Easy Spiced Coconut Basil Chicken with Rice
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized cubes
- 2 tablespoons olive oil or coconut oil
For the Vegetables:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
For the Seasoning:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, adjust for heat preference)
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 1 can (13.5 oz/400 ml) coconut milk (full fat preferred)
- 1/2 cup chicken broth or water
For Garnishing and Serving:
- 1 cup fresh basil leaves, roughly chopped
- 2 cups cooked white rice, for serving
How Much Time Will You Need?
This delicious dish should take about 30 minutes to prepare and cook. You’ll spend about 10 minutes chopping and prepping the ingredients, then around 20 minutes cooking everything together in one pan. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Heat the Oil:
In a large skillet, heat the olive or coconut oil over medium-high heat until hot. This will help sear the chicken and lock in moisture.
2. Cook the Chicken:
Add the chicken pieces to the skillet, seasoning with salt and pepper. Sauté for about 6-8 minutes, stirring occasionally until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet, add the diced onion and green bell pepper. Sauté these until they are softened, about 4-5 minutes. It’s important to cook them until they lose that crunchy texture to enhance the dish’s flavors!
4. Add Garlic and Spices:
Stir in the minced garlic and cook for another 30 seconds until it becomes fragrant. Then, add the ground cumin, coriander, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir and let everything cook together for about a minute to allow the spices to release their aroma.
5. Create the Sauce:
Pour in the coconut milk and chicken broth, mixing everything well. Bring the mixture to a simmer, and don’t worry if it looks a bit loose at first; it will thicken up as it cooks!
6. Combine and Thicken:
Add the cooked chicken back into the skillet. Let it simmer together for about 5 minutes, allowing the sauce to thicken and the flavors to meld beautifully.
7. Finish with Fresh Basil:
Just before serving, stir in the chopped fresh basil leaves. They add an amazing fresh flavor that really lifts the dish!
8. Serve:
Dish the spiced coconut basil chicken onto a bed of warm, cooked white rice. Enjoy this delicious, creamy, and aromatic meal that’s sure to impress!
Enjoy your flavorful feast and happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Different Proteins in This Recipe?
Absolutely! You can swap out chicken for other proteins like shrimp, tofu, or even chickpeas. Just adjust the cooking time accordingly; shrimp will cook much faster, while tofu may require a bit longer if using firm tofu that needs to be browned.
How Can I Make This Recipe Dairy-Free?
This recipe is already dairy-free since it uses coconut milk instead of cream. Just ensure all your ingredients, including the broth, are free from dairy products. Coconut milk adds a lovely creaminess without the lactose!
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Allow the dish to cool completely, then transfer it to an airtight container or a freezer bag. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or microwave.
What Can I Serve with Coconut Basil Chicken?
This dish is fantastic served over rice, but you can also pair it with quinoa, couscous, or even cauliflower rice for a low-carb option. A side of steamed vegetables or a fresh salad will also complement the meal nicely!
