This Easy Spiced Coconut Basil Chicken is a warm hug for your taste buds! The tender chicken shines in a creamy coconut sauce with a hint of spice and fresh basil. Served over fluffy rice, it’s a delightful meal.
I love how simple this dish is to whip up. Just toss everything in the pan and let the magic happen. Your kitchen will smell amazing, and your tummy will thank you! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless chicken thighs work wonderfully for a juicier result, but breasts are fine too! If you’re looking for a meat-free option, swap chicken for tofu or chickpeas—both soak up the flavor well.
Coconut Milk: Full-fat coconut milk gives a creamy touch. If you’re watching calories, light coconut milk works too, but the sauce won’t be as rich. Unsweetened almond milk can also be a substitute but will change the flavor and texture.
Spices: If you’re low on spices, curry powder can replace cumin and coriander for a different profile. For a kick, add a pinch of cayenne pepper! Adjust the chili powder based on your preferred spice level.
Basil: Fresh basil is key for flavor, but if you don’t have it, cilantro or parsley can also work, though they will provide a different taste. Dried basil in smaller amounts is a last resort, but it won’t be as fresh!
How Do I Make Sure My Chicken Stays Tender?
To keep chicken tender, you’ll want to avoid overcooking. Here are some tips:
- Start by seasoning the chicken well. This enhances flavor and helps with moisture.
- Cook on medium-high heat and don’t overcrowd the pan; this helps achieve even browning without steaming the chicken.
- Cut the chicken into uniform pieces to ensure they cook at the same rate.
- Remove the chicken from the skillet as soon as it’s cooked through and let it rest for a minute before serving. This helps lock in moisture!
By following these tips, you’ll have juicy chicken every time!
Easy Spiced Coconut Basil Chicken with Rice
Ingredients You’ll Need:
For the Chicken and Sauce:
- 1 1/2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1 (14 oz) can coconut milk (full fat for creamier texture)
- 1 tablespoon soy sauce or tamari (optional for umami)
- 1/4 cup fresh basil leaves, chopped
For the Rice:
- 1 cup jasmine or basmati rice
- 2 cups water or chicken broth (for cooking rice)
How Much Time Will You Need?
This recipe will take roughly 30-40 minutes to prepare and cook. You’ll spend about 15 minutes prepping the ingredients, with another 15-20 minutes cooking everything together to create a delicious, all-in-one meal.
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch. In a medium saucepan, combine the rice with 2 cups of water or chicken broth. 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 heat and keep it covered to stay warm.
2. Cook the Chicken:
In a large skillet, heat the olive or coconut oil over medium-high heat. While the oil heats up, season your chicken pieces with salt, pepper, cumin, smoked paprika, coriander, and chili powder. Carefully add the chicken to the hot skillet and cook, stirring occasionally, until it’s browned and cooked through; this should take about 6-8 minutes. Once cooked, remove the chicken from the skillet and set it aside.
3. Sauté the Veggies:
In the same skillet, add a bit more oil, if needed, and toss in the chopped onion and diced bell pepper. Sauté them until they’re softened, which should take around 3-4 minutes. Afterward, add the minced garlic and let it cook for another 30 seconds until it releases a lovely fragrance.
4. Make the Sauce:
Pour the coconut milk into the skillet along with the optional soy sauce. Give it a good stir to combine everything well, making sure to scrape up any tasty bits stuck to the bottom of the pan.
5. Bring it All Together:
Now, return the cooked chicken to the skillet. Let everything simmer together for about 5 minutes. This gives the sauce time to thicken slightly and lets all the flavors blend beautifully.
6. Add Fresh Basil:
Just before serving, stir in the fresh chopped basil for a burst of flavor. It enhances the dish with a lovely, herbal note!
7. Serve it Up:
Serve the delicious spiced coconut basil chicken hot over the fluffy rice. Feel free to garnish with more fresh basil if you like. Enjoy every bite of this comforting and flavorful dish!
This recipe is a perfect combination of creamy, spicy, and fresh. It’s sure to become a favorite at your dinner table!
FAQ for Easy Spiced Coconut Basil Chicken with Rice
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw it completely beforehand for even cooking! You can thaw frozen chicken in the fridge overnight or quickly in a sealed bag submerged in cold water. Pat dry before seasoning to avoid excess moisture in the pan.
What Can I Substitute for Fresh Basil?
If you don’t have fresh basil, you can use cilantro or parsley as alternatives, though the flavor will differ. In a pinch, dried basil works too; use about one teaspoon, but note it won’t be as vibrant!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stovetop. If the sauce thickens, add a splash of coconut milk or water to loosen it up!
Can I Make This Dish Dairy-Free?
This recipe is already dairy-free since it uses coconut milk! If you prefer a lighter option, you can use light coconut milk, but keep in mind it may be less creamy. Enjoy your meal worry-free!
