This tasty spiced coconut basil chicken is a breeze to make! Cooked in coconut milk with fresh basil, it gives you a warm, comforting dish that feels special without all the fuss.
Pair it with fluffy rice, and you’ve got yourself a meal that’ll impress anyone. Honestly, the smell while cooking is enough to make any day brighter! I can’t resist a good coconut dish! 🌿
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast works great here for tender bites. You can swap it with thighs for a juicier option or use tofu or chickpeas for a vegetarian meal. Don’t hesitate to use leftover cooked chicken too!
Coconut Milk: Full-fat coconut milk gives a rich and creamy texture. If you’re looking for a lighter option, try light coconut milk or even unsweetened almond milk. Just remember, it might not be as creamy!
Basil: Fresh basil adds delightful flavor. If fresh isn’t available, you can use dried basil (1 tsp should be enough), but fresh really brightens up the dish. Thai basil offers a unique taste if you want a twist.
Rice: Jasmine or basmati rice are perfect choices for this dish, but you can use brown rice for a healthier option. Just adjust cooking times as needed. Quinoa can also replace rice for a fun twist!
How Do I Get the Chicken Lovely and Juicy?
Getting juicy chicken is all about the cooking method. Start by sautéing your onions and peppers first; it adds great flavor. When you add the chicken, ensure it’s cut into smaller, even pieces for uniform cooking. Here’s how:
- Cook on medium-high heat until brown on the outside, about 5-7 minutes.
- To keep it juicy, avoid overcrowding the pan. If needed, do this in batches.
- Simmer gently in the coconut milk, which keeps the chicken moist and adds amazing flavor.
Finish with fresh basil for an extra kick! Enjoy the juicy results!
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
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1/2 cup fresh basil leaves, roughly chopped
- For the Rice:
- 1 cup jasmine or basmati rice
- 2 cups water (for rice)
- For Garnish:
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and cook. In this short time, you’ll have a flavorful meal ready that’s perfect for family dinners or impressing friends!
Step-by-Step Instructions:
1. Cook the Rice:
Start by rinsing the rice in cold water until the water runs clear. This helps remove excess starch. In a medium pot, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed and the rice is tender. Once done, remove it from the heat and let it sit covered for 5 minutes to fluff up.
2. Sauté the Veggies:
While the rice is cooking, grab a large skillet and heat the olive oil or coconut oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes, or until it becomes translucent. Then, add the minced garlic and diced green bell pepper, cooking for an additional 2 minutes until they soften.
3. Cook the Chicken:
Now it’s time to add the chicken pieces to the skillet. Season them with cumin, smoked paprika, ground coriander, cayenne pepper (if you like a little heat), salt, and black pepper. Cook the chicken until it’s browned and cooked through, which should take about 5-7 minutes.
4. Create the Sauce:
Next, pour in the can of coconut milk and stir everything together. Reduce the heat to medium-low and let it simmer for about 10 minutes. This allows the sauce to thicken and the flavors to meld beautifully.
5. Finish with Fresh Basil:
Stir in the chopped fresh basil leaves and cook for another 2 minutes. This will give the dish that fresh, aromatic flair!
6. Serve and Enjoy:
To serve, scoop the cooked rice into bowls and ladle the spiced coconut basil chicken over the top. Garnish with extra fresh basil leaves for a lovely presentation! Enjoy your warm and comforting dish!
Dig in and enjoy your creamy, fragrant, and lightly spiced coconut basil chicken with fluffy rice!
Frequently Asked Questions (FAQ)
Can I Use Other Proteins in This Recipe?
Absolutely! You can substitute chicken breast with chicken thighs for a juicier option, or use shrimp, tofu, or chickpeas for a vegetarian version. Just adjust the cooking times as necessary based on the protein you choose.
Can I Make This Recipe Spicier?
Yes! If you’d like more heat, you can increase the cayenne pepper or add a chopped fresh chili to the skillet. Additionally, serving with sriracha or chili oil on the side is a tasty way to spice it up!
How Do I Store Leftovers?
Store any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of coconut milk or water if the sauce has thickened too much.
Can I Prepare This Dish Ahead of Time?
Yes, you can prep the ingredients ahead of time! Chop the vegetables and chicken, and store them separately in the fridge. You can also cook the rice in advance and reheat it when you’re ready to serve. Just keep everything stored properly to maintain freshness!
