Spiced Coconut Basil Chicken Rice (Printable Version)
Juicy chicken in creamy coconut-basil sauce, paired with warm spices over fluffy rice for a speedy meal.
# Everything You’ll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Aromatics and Spices
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 ground turmeric
09 -
0.5 teaspoon chili powder, or to taste
→ Sauce
10 -
400 ml coconut milk
11 -
120 ml chicken broth
→ Finishing Touches
12 -
20 g fresh basil, chopped
13 -
1 tablespoon fresh lime juice
→ To Serve
14 -
2 cups cooked rice (white, brown, or jasmine)
# Steps to Cook:
01 -
Cook rice according to package instructions and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then cook for 6–7 minutes per side until golden and fully cooked through. Remove chicken and set aside.
03 -
In the same skillet, sauté chopped onion for 3–4 minutes until softened. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 -
Add cumin, coriander, turmeric, and chili powder to the skillet. Stir well and cook for 1–2 minutes to release the spices’ aromas.
05 -
Pour in coconut milk and chicken broth, stirring to lift any browned bits from the pan base. Mix until evenly combined.
06 -
Return chicken breasts to the skillet. Simmer gently in the sauce for 5 minutes to allow flavors to meld.
07 -
Stir in chopped basil and fresh lime juice. Taste and adjust seasoning as needed.
08 -
Plate chicken and sauce over cooked rice. Garnish with additional basil if desired.
# Extra Suggestions:
01 -
Adjust the amount and type of chili powder to control heat. For a vegetarian alternative, substitute chicken with tofu or chickpeas. For a lower carbohydrate option, replace rice with cauliflower rice or quinoa.