Spiced Coconut Basil Chicken with Rice

🥥 Spiced Coconut Basil Chicken with Rice

A creamy, aromatic, and satisfying chicken dish with tropical flair and bold spices.

🕒 Time & Yield

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings

🛒 Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into chunks
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp chili flakes (adjust to taste)
• Salt and black pepper, to taste

For the Sauce:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp fish sauce (optional; use more soy as a substitute)
• 1 can (14 oz) full-fat coconut milk
• 1 cup fresh basil leaves, roughly chopped
• Juice of 1 lime

For the Rice:

• 1 cup jasmine or basmati rice
• 2 cups water or chicken broth
• Pinch of salt

👩‍🍳 Instructions

1. Marinate the Chicken

In a bowl, toss chicken with turmeric, cumin, paprika, garlic powder, chili flakes, salt, and pepper.
Let marinate for at least 15 minutes.

2. Cook the Chicken

Heat olive oil in a skillet over medium heat.
Sear marinated chicken for 5–6 minutes, until browned.
Remove from skillet and set aside.

3. Make the Sauce

In the same skillet:

• Sauté chopped onion until translucent (3–4 minutes).
• Add garlic and cook for 1 more minute.
• Stir in coconut milk, soy sauce, and fish sauce. Simmer for 5 minutes on low heat.

4. Finish the Chicken

Return chicken to the skillet.
Add basil and simmer everything together for 5 more minutes.
Finish with lime juice.

5. Cook the Rice

Rinse rice under cold water.
Boil 2 cups water or broth with a pinch of salt.
Add rice, reduce heat, cover, and simmer 15 minutes.
Fluff with fork.

6. Serve

Serve chicken and coconut sauce over rice. Garnish with extra basil and lime wedges if desired.

🌿 Tips & Customizations

• Add Veggies: Bell peppers, spinach, or zucchini work well.
• Spicier Version: Add sliced Thai chili or more chili flakes.
• Vegetarian Swap: Use tofu, tempeh, or chickpeas.
• Lower-Carb: Swap rice for cauliflower rice or quinoa.
• Slow Cooker Method: Combine all ingredients and cook on low for 4–6 hours.

🧊 Storage & Reheating

• Refrigerate: Store cooled leftovers in an airtight container for up to 3 days.
• Freeze: Store chicken and rice separately. Freeze for up to 2 months.
• Reheat: Gently reheat on stovetop with a splash of coconut milk or water.

❓ FAQs

• Can I use chicken breast? Yes, just be careful not to overcook it.
• Can I make it ahead? Yes! It actually tastes better the next day.
• Substitute for coconut milk? Use heavy cream or almond milk, but flavor may change.
• Best rice alternative? Brown rice, quinoa, or cauliflower rice.

📊 Nutrition (Per Serving)

• Calories: 450
• Fat: 25g
• Carbs: 36g
• Fiber: 3g
• Protein: 34g
• Sodium: 350mg