This Easy Spiced Coconut Basil Chicken is a tasty treat! The chicken is cooked in a creamy coconut sauce with a hint of basil, making it wonderful and fragrant. Served with rice, it’s comforting!
I love how the spices mix together to create a warm hug in a bowl! And let’s be real, who doesn’t enjoy a one-pot meal that leaves little cleanup? It’s a win-win for busy nights!
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is perfect for this dish, but you can also use thighs for a juicier result. If you need a vegetarian option, try tofu or chickpeas.
Coconut Milk: Full-fat coconut milk adds creaminess. Light coconut milk works too, but the sauce will be thinner. You could also substitute with heavy cream if you’re not worried about dairy.
Fresh Basil: Fresh basil is key for flavor. If you don’t have it, you can try cilantro or parsley for a different twist, though the taste will change.
Bell Pepper: Green bell pepper gives a nice crunch and a slight bitterness. Any color works, and if you want to skip it, just add an extra onion!
How Do I Get the Chicken Perfectly Cooked?
Getting the chicken perfectly cooked while keeping it tender is essential. Follow these tips for great results:
- Cut the chicken into even-sized cubes for uniform cooking.
- Don’t overcrowd the pan; if needed, cook in batches to ensure proper searing.
- Make sure it’s browned nicely on the outside before returning to the pan to simmer with other ingredients.
- Check for doneness by cutting into a piece; it should be white all the way through.
With these insights and tips, you’ll create a delicious meal that everyone will enjoy! Happy cooking!
Easy Spiced Coconut Basil Chicken with Rice
Ingredients You’ll Need:
- For the Chicken:
- 1 1/2 lbs (680g) boneless, skinless chicken breast, cut into bite-sized cubes
- 1 tbsp olive oil or coconut oil
- Salt and black pepper, to taste
- For the Vegetables:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, diced
- For the Spices:
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp chili powder or cayenne pepper (adjust to taste)
- For the Sauce:
- 1 can (13.5 oz/400 ml) coconut milk (full fat recommended for creaminess)
- 1/2 cup fresh basil leaves, chopped (reserve some for garnish)
- Optional: 1 tbsp lime juice or fish sauce for extra depth
- For Serving:
- 2 cups cooked white rice
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, totaling about 30 minutes from start to finish. Perfect for a quick and delicious weeknight meal!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive or coconut oil in a large skillet over medium-high heat. You want it hot enough to sear the chicken but not so hot that it smokes.
2. Sear the Chicken:
Add the cubed chicken to the skillet. Season it with salt, pepper, cumin, paprika, coriander, and chili powder. Sear the chicken, stirring occasionally, for about 5-7 minutes or until it’s browned on all sides but not fully cooked through. Then, remove the chicken from the skillet and set it aside.
3. Cook the Vegetables:
In the same skillet, add the chopped onion, minced garlic, and diced green bell pepper. Sauté these for about 3-4 minutes until the onions become translucent and the peppers soften up.
4. Combine Chicken and Coconut Milk:
Return the seared chicken to the skillet. Pour in the coconut milk, stirring well to combine all the flavors. This will create a deliciously creamy sauce.
5. Simmer the Dish:
Lower the heat to medium-low and let everything simmer for about 8-10 minutes. This will cook the chicken through and allow the sauce to thicken slightly.
6. Add Fresh Basil:
Once the chicken is cooked, stir in the chopped basil and let it cook for another minute to let the flavors infuse.
7. Taste and Adjust:
Give the sauce a taste and add more salt, pepper, or lime juice (or fish sauce) if you like. Adjust it to your preference!
8. Serve Over Rice:
Now, serve the spiced coconut basil chicken over warm cooked white rice. Make sure to spoon some lovely sauce over the top too!
9. Garnish and Enjoy:
Finish by garnishing with a few more fresh basil leaves. Enjoy your fragrant, creamy, and comforting Easy Spiced Coconut Basil Chicken with Rice!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, but you’ll need to thoroughly thaw the chicken before cooking. The best way is to transfer it from the freezer to the refrigerator overnight. If you’re short on time, you can place the sealed chicken in a bowl of cold water until thawed, then pat it dry before cooking.
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can substitute it with heavy cream for a richer flavor or use chicken or vegetable broth for a lighter option. Keep in mind that this will change the flavor profile slightly!
Can I Make This Ahead of Time?
Absolutely! You can prepare the chicken and sauce in advance, then store it in an airtight container in the refrigerator for up to 2 days. Just reheat gently on the stovetop before serving over freshly cooked rice.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally for even heating. You might need to add a splash of water or coconut milk to bring back the creamy texture!
