This Easy Spiced Coconut Basil Chicken with Rice is a tasty dish! With juicy chicken simmered in creamy coconut milk and fragrant basil, it’s sure to warm your heart.
I love how quick it is to make and the smell that fills the kitchen! Plus, serving it over fluffy rice makes it even more comforting. Perfect for busy weeknights!
Key Ingredients & Substitutions
Chicken: I recommend using chicken thighs for their juiciness, but breasts work great too. If you’re looking for a meatless version, try firm tofu or chickpeas!
Coconut Milk: Full-fat coconut milk gives a rich flavor. You can use light coconut milk for a lower-fat option or even almond or cashew milk for a different twist, although it won’t be as creamy.
Basil: Fresh basil is a star here! If you don’t have fresh, dried basil can work, just use about a teaspoon. You can also substitute with cilantro for a different taste.
Spices: Ground cumin and coriander are crucial for depth of flavor. If you don’t have these, a curry powder can be a wonderful substitute, adding complexity without missing the mark.
How to Get the Chicken Perfectly Cooked and Juicy?
Getting your chicken just right can be tricky. Here are some tips to ensure it’s juicy and flavorful:
- Start by seasoning the chicken well with salt and pepper. This helps to build flavor right from the beginning.
- Don’t overcrowd the pan; cook in batches if necessary. This allows the chicken to brown nicely instead of steaming.
- Cook over medium-high heat and don’t rush! Let it sear properly for that yummy golden crust.
- Make sure to test for doneness; chicken should reach an internal temperature of 165°F (75°C) for safe eating.
Following these tips will help you achieve tender, flavorful chicken every time!
Easy Spiced Coconut Basil Chicken with Rice
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, diced
For the Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For the Sauce:
- 1 (13.5 oz) can coconut milk (full fat preferred)
- 1 cup fresh basil leaves, chopped (plus extra for garnish)
To Serve:
- 2 cups cooked white rice
How Much Time Will You Need?
This recipe will take about 30 minutes total: around 10 minutes for preparation and 20 minutes for cooking. It’s quick to whip up, making it perfect for weeknight dinners!
Step-by-Step Instructions:
1. Cook the Rice:
Start by preparing the rice according to the package instructions. Once cooked, keep it warm while you make the chicken. Fluffy rice is the perfect base for this dish!
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken pieces. Season them with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until they’re golden brown on all sides. When cooked, remove the chicken from the skillet and set it aside.
3. Cook the Vegetables:
In the same skillet, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Next, add the minced garlic and diced green bell pepper, cooking for another 2 minutes until they are fragrant and softened.
4. Add the Spices:
Stir in the ground cumin, coriander, paprika, cayenne pepper (if you want a bit of heat), and a pinch of salt. Cook the spices for about 1 minute; you want to release their lovely aromas!
5. Make the Sauce:
Pour in the coconut milk and stir everything together. Bring the mixture to a gentle simmer. The coconut milk will create a creamy, rich sauce that’s full of flavor!
6. Combine Chicken and Sauce:
Return the browned chicken to the skillet. Stir to coat the chicken in the coconut sauce. Let it simmer uncovered for about 8-10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
7. Add Fresh Basil:
Stir in the freshly chopped basil leaves, saving some for garnish. Cook for an additional minute to let the flavors meld together.
8. Serve:
Now, it’s time to serve! Place a generous portion of the spiced coconut basil chicken over a bed of warm, fluffy rice. Garnish with extra fresh basil for a pretty touch.
Enjoy this delightful dish that’s bursting with flavor, creaminess, and the goodness of fresh basil!
FAQ for Easy Spiced Coconut Basil Chicken with Rice
Can I Use Different Proteins in This Recipe?
Absolutely! This recipe works well with shrimp, firm tofu, or even chickpeas for a vegetarian option. Just adjust the cooking time accordingly—shrimp will cook quickly, while tofu may need a bit more time to absorb the flavors.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use almond or cashew milk, but the dish will be less creamy. For a closer flavor profile, try using heavy cream or a mixture of half-and-half with a little coconut extract to mimic the coconut flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of coconut milk or water to keep the sauce creamy and prevent it from drying out.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the chicken and sauce ahead of time, then store it in the refrigerator. When you’re ready to eat, simply reheat it on the stove and serve it over freshly made rice for a quick meal!
