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Spiced Coconut Basil Chicken with Rice

Spiced Coconut Basil Chicken with Rice – A Comforting Delight

Delight in Spiced Coconut Basil Chicken with Rice, a flavorful dish that combines tender chicken, creamy coconut milk and fresh basil.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs Use boneless thighs for quicker cooking.
For the Sauce
  • 2 tablespoons Olive Oil or Coconut Oil Choose based on flavor preference.
  • 1 medium Yellow Onion Adds sweetness; scallions work as a substitute.
  • 2 cloves Garlic Minced; garlic powder can substitute at 1/8 tsp per clove.
  • 1 tablespoon Fresh Ginger Grated; ground ginger can replace at 1/4 tsp per tablespoon.
  • 1 teaspoon Ground Cumin Substitute with coriander for a milder taste.
  • 1 teaspoon Turmeric Powder Can be omitted but will lighten the flavor.
  • 1/2 teaspoon Chili Flakes Adjust to taste or use a fresh chili.
  • 1 teaspoon Salt Adjust according to dietary needs.
  • 1 can Full-Fat Coconut Milk Avoid diluted options for best results.
  • 1 bunch Fresh Basil Leaves Thai basil is a great substitute.
For Serving
  • 2 cups Jasmine Rice Feel free to swap with basmati or brown rice.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Begin by generously salting the boneless chicken thighs to enhance their flavor. Set aside as you prepare your cooking station.
  2. In the skillet, heat two tablespoons of olive or coconut oil over medium-high heat. Add the chicken thighs, cooking for 5-7 minutes on each side until golden-brown. Remove and set aside.
  3. Add more oil if necessary, then toss in the chopped yellow onion. Sauté for 3-5 minutes until translucent. Add minced garlic and grated ginger, stirring for about 1 minute.
  4. Sprinkle in the ground cumin, turmeric powder, and chili flakes. Stir for about 30 seconds to release the aromas.
  5. Pour in the full-fat coconut milk, stirring well. Bring to a gentle simmer and return the seared chicken thighs, covering with a lid.
  6. Simmer for about 15 minutes to let the chicken absorb the flavors.
  7. Add the chopped fresh basil leaves and stir into the sauce. Let rest for a few minutes.
  8. Serve over jasmine rice, spooning the sauce generously. Garnish with additional fresh basil leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Opt for boneless chicken thighs for quicker cooking and use fresh ingredients for the best flavor. Store leftovers in an airtight container for up to 3 days.

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