Spiced Coconut Basil Chicken Rice

This creamy Spiced Coconut Basil Chicken with Rice is the kind of dinner you can throw together in under forty minutes but still feels special enough to impress guests or jazz up a weeknight. The combination of fresh basil and warm spices infuses both the chicken and sauce with layers of flavor, and every bite soaked into fluffy rice tastes like a reward.

The first time I made this was after a long day when I just wanted something soothing but a little exciting. My family was instantly hooked and now it is a regular in our dinner rotation.

Ingredients

• Boneless skinless chicken breasts: choose fresh and plump breasts for the juiciest result
• Olive oil: a high quality olive oil adds richness and helps everything sauté beautifully
• Onion: finely chopped for sweetness and savory depth
• Garlic: minced fresh garlic brings zing and aroma
• Ginger: grated fresh ginger gives vibrant warmth and brightness
• Ground cumin: for an earthy base flavor that stands up to coconut
• Ground coriander: adds a mellow citrusy note
• Turmeric: imparts color and subtle golden flavor
• Chili powder: adjust to taste for gentle heat or more kick
• Coconut milk: full fat coconut milk creates a creamy sauce with dairy free richness
• Chicken broth: rounds out the sauce and keeps it from getting too thick
• Fresh basil: chopped basil brings fragrant peppery notes right before serving
• Lime juice: to brighten and balance the creaminess
• Cooked rice: use jasmine or brown rice for best texture and flavor

When picking basil look for vibrant leaves with no dark spots for the freshest flavor.

Step-by-Step Instructions

Prepare the Rice:

Cook your rice following package instructions. Fluffy rice is key for soaking up all the creamy sauce so do not rush this. Once cooked keep it warm and set aside.

Sear the Chicken:

Pat chicken breasts dry for best browning. Season all over with salt and pepper. Heat olive oil in a large skillet over medium. Add chicken and cook for six to seven minutes on each side until deep golden and fully cooked through. Remove chicken from pan and set aside on a plate tented with foil to keep warm.

Build the Aromatic Base:

In the same skillet over medium heat add the chopped onion. Cook stirring often for three to four minutes until softened and just starting to turn translucent. Stir in the garlic and grated ginger and let them bloom for about a minute until fragrant.

Toast the Spices:

Add cumin ground coriander turmeric and chili powder to the skillet. Stir constantly for one to two minutes until the spices are deeply aromatic and have colored the onion mixture.

Simmer in Liquids:

Pour in the coconut milk followed by the chicken broth. Use a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Stir until the entire sauce is smooth and bubbling.

Reunite Chicken and Sauce:

Nestle the seared chicken breasts back into the skillet so that they are partly submerged in the creamy sauce. Gently simmer for five minutes so the chicken soaks up all the spices and coconut flavor.

Finish with Basil and Lime:

Remove the skillet from heat. Stir in the fresh chopped basil and squeeze in your lime juice. Taste and add more salt or chili powder if you like a little extra kick.

Serve the Dish:

Spoon rice into bowls. Top each with a chicken breast and plenty of the creamy sauce. Extra basil for garnish brings that final pop of green and fragrance.

Save

Coconut milk is my favorite ingredient in this recipe. It turns basic chicken into a silky fragrant main dish that never fails to comfort me. My family loves passing the bowl of extra basil at the table and sprinkling it on everything together.

Storage Tips

Leftovers keep well for up to three days in the fridge. Store the chicken and sauce together in an airtight container. Reheat gently on the stovetop with a splash of broth or water. Keep cooked rice separate if you want the grains to stay fluffy.

Ingredient Substitutions

If you are out of chicken breasts chicken thighs work beautifully and stay extra juicy. For a vegetarian spin swap in cubes of pressed tofu or chickpeas and simmer them in the sauce. Cilantro can stand in for basil if you love a citrusy herby taste.

Serving Suggestions

This dish shines with lightly cooked green beans or snap peas alongside. For extra crunch scatter roasted cashews or chopped peanuts over everything right before serving. I sometimes serve with cucumber salad for a refreshing side that balances the spice.

Save

Cultural and Historical Context

While coconut milk and warm spices are staples in many Southeast Asian kitchens this recipe is a simple fusion that borrows flavors you might find in Thai or Indian dishes but keeps the steps easy for home cooking. The creaminess and herby punch make it inviting even for picky eaters or those new to these flavors.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and offer a juicier texture. Adjust cooking time as needed for doneness.

→ What type of rice pairs best with this dish?

White, brown, or jasmine rice all complement the creamy coconut sauce. Choose your preferred variety for serving.

→ How can I make the dish vegetarian?

Substitute the chicken with tofu or chickpeas for a vegetarian version. Adjust the seasoning as desired.

→ Is the spice level adjustable?

Yes, control the heat by adding more or less chili powder, or opt for a milder variety to suit your taste.

→ Can I prepare this meal ahead of time?

Absolutely. This dish reheats well, making it a great option for meal prep or quick dinners throughout the week.

→ Are there low-carb alternatives to rice?

Cauliflower rice or cooked quinoa are excellent substitutes for a lower carbohydrate option.