Spiced Coconut Basil Chicken (Printable Version)
Juicy chicken in a basil-coconut sauce, paired with aromatic rice and a blend of warm spices for rich flavor.
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh ginger, grated
06 -
1 teaspoon ground cumin
07 -
1 teaspoon ground coriander
08 -
0.5 teaspoon turmeric powder
09 -
0.5 teaspoon chili powder, or to taste
10 -
400 ml coconut milk
11 -
120 ml chicken broth
12 -
0.5 cup fresh basil, finely chopped
13 -
1 tablespoon lime juice
→ To Serve
14 -
2 cups cooked rice (white, brown, or jasmine)
# Steps:
01 -
Cook rice according to package directions. Once done, keep warm and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6–7 minutes per side until browned and cooked through. Transfer chicken to a plate and cover to keep warm.
03 -
In the same skillet, add chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
04 -
Stir in cumin, coriander, turmeric, and chili powder. Sauté for 1–2 minutes to release the spices’ aromas.
05 -
Pour in coconut milk and chicken broth. Stir to deglaze the pan, scraping up any browned bits. Mix thoroughly to combine.
06 -
Return chicken breasts to the skillet, nestling them in the coconut sauce. Simmer gently for 5 minutes, allowing the flavors to meld.
07 -
Stir in chopped fresh basil and lime juice. Taste and adjust seasoning as necessary.
08 -
Arrange cooked rice in serving bowls. Spoon the chicken and sauce over rice. Garnish with additional basil if desired.
# Notes:
01 -
Adjust the amount of chili powder to modify spice intensity to preference.
02 -
For a low-carb alternative, substitute rice with cauliflower rice or quinoa.
03 -
For a vegetarian version, replace chicken with tofu or chickpeas and use vegetable broth.