Craving a dish that’s warm, comforting, and packed with aromatic spices? This Spiced Coconut Basil Chicken with Rice brings together tender chicken, fragrant spices, and a creamy coconut basil sauce for a meal that feels both exotic and familiar. Whether you’re cooking for yourself or serving friends and family, this dish will bring a burst of flavor and warmth to your table.
The combination of earthy spices like cumin, cinnamon, and turmeric, paired with the richness of coconut milk and the freshness of basil, creates a well-balanced dish that’s sure to impress. Plus, it’s served over your choice of rice, quinoa, or even cauliflower rice for a versatile meal that can easily be customized to your dietary needs.
Why You’ll Love This Recipe
This Spiced Coconut Basil Chicken is an easy one-skillet dish that’s perfect for weeknight dinners but impressive enough for entertaining. The blend of spices infuses the chicken with incredible flavor, while the creamy coconut sauce adds richness without being too heavy. The fresh basil and ginger give the dish a pop of freshness and brightness, balancing the spices beautifully.
Ingredients:
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 lb. boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- ¾ cup chopped onion (about 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (remove seeds for less heat)
- 1 can (14 oz) coconut milk
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh basil leaves, chopped (plus more for garnish)
- 1 tablespoon fresh ginger, finely chopped
- 2-3 cups cooked brown rice (or white rice, quinoa, cauliflower rice)
Directions:
1. Prepare the Spice Mix
In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric. Stir well until all the spices are evenly mixed.
2. Season the Chicken
Place the chicken pieces in a large bowl and sprinkle the prepared spice mixture over them. Toss the chicken until it’s evenly coated with the spices. Let the chicken marinate for about 30 minutes to allow the flavors to fully develop.
3. Cook the Onion and Jalapeño
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeño peppers. Sauté for about 3 minutes, or until softened. Then add the minced garlic and cook for another minute until fragrant. Remove the onion, jalapeño, and garlic mixture from the skillet and set it aside in a bowl.
4. Cook the Chicken
In the same skillet, add the remaining tablespoon of olive oil. Working in batches, add half of the chicken pieces to the skillet, making sure not to overcrowd the pan. Cook the chicken for a few minutes on each side, until browned and fully cooked. Transfer the cooked chicken to the bowl with the onion and jalapeño mixture. Repeat the process with the remaining chicken.
5. Make the Coconut Sauce
Once all the chicken is cooked, pour the coconut milk into the skillet and increase the heat to medium-high. Stir occasionally and let the sauce simmer until it begins to thicken and bubble slightly. Add the Worcestershire sauce and stir to combine.
6. Combine and Finish Cooking
Return the cooked chicken, onion, and jalapeño mixture to the skillet with the coconut sauce. Stir in the fresh basil leaves and chopped ginger. Cook for an additional 2 minutes, allowing the flavors to meld together.
7. Serve
Spoon the Spiced Coconut Basil Chicken over a bed of cooked brown rice, white rice, quinoa, or even cauliflower rice. Be sure to spoon extra coconut curry sauce over the top for added flavor. Garnish with additional fresh basil leaves for a vibrant touch.
Kitchen Equipment Needed
- Skillet or large frying pan
- Mixing bowls for spices and marinating the chicken
- Wooden spoon or spatula for stirring
- Knife and cutting board for prepping ingredients
Tips for Success
- Marinate for More Flavor: While 30 minutes is enough to flavor the chicken, letting it marinate for a few hours or overnight will give you even richer results.
- Adjust the Heat: If you’re not a fan of too much spice, remove the seeds from the jalapeño or use just one pepper. For more heat, leave the seeds in or add a pinch of red pepper flakes to the spice mix.
- Thickening the Sauce: If the coconut sauce is too thin for your liking, let it simmer uncovered for a few extra minutes to reduce and thicken.
Recipe Swaps and Variations
- Different Proteins: This recipe works just as well with shrimp, tofu, or even thinly sliced beef. Adjust cooking times accordingly.
- Grain-Free Option: For a low-carb meal, serve the chicken over cauliflower rice instead of regular rice.
- Add More Veggies: To boost the nutrition, toss in some fresh spinach, bell peppers, or snow peas during the last few minutes of cooking.
How to Store Leftovers
Store any leftover Spiced Coconut Basil Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken and sauce in a skillet over medium heat, adding a splash of coconut milk or water if the sauce has thickened too much.
Food and Drink Pairings
This Spiced Coconut Basil Chicken pairs wonderfully with a side of steamed broccoli, green beans, or a light cucumber salad. For drinks, a refreshing iced tea with mint or a cold glass of sparkling water with lime will complement the bold flavors of the dish. For something stronger, try a crisp white wine like Sauvignon Blanc or a light lager.
Frequently Asked Questions (FAQ)
Q: Can I use light coconut milk?
A: Yes, you can substitute light coconut milk if you prefer a lighter version of the dish. However, the sauce may not be as rich and creamy as it is with full-fat coconut milk.
Q: Can I make this dish ahead of time?
A: Yes, you can make the chicken and sauce ahead of time. Store them separately in the refrigerator and reheat when ready to serve. The flavors will develop even more as the dish sits.
Q: Can I freeze this dish?
A: Absolutely! The chicken and sauce can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
More Recipe Suggestions:
Simple Spicy Summer Coconut Chicken Curry
30 Minute Pineapple Chicken with Coconut Rice
Coconut Turmeric Chicken Curry
Spiced Coconut Basil Chicken with Rice
Equipment
- Lodge Oval Brasier/Casserole (optional)
Ingredients
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 lb boneless skinless chicken breasts (or thighs), cut into 1-inch pieces
- 2 tablespoons olive oil divided
- ¾ cup chopped onion about 1 medium onion
- 5 cloves garlic minced
- 2 jalapeño peppers minced (remove seeds for less heat)
- 1 can 14 oz coconut milk
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh basil leaves chopped (plus more for garnish)
- 1 tablespoon fresh ginger finely chopped
- 2-3 cups cooked brown rice or white rice, quinoa, cauliflower rice
Instructions
Prepare the Spice Mix:
- In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric. Mix well.
Season the Chicken:
- Place the chicken pieces in a large bowl and sprinkle the spice mixture over them. Toss to coat evenly and let the chicken sit for about 30 minutes to absorb the flavors.
Cook the Onion and Jalapeño:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeño. Sauté for about 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove the mixture from the skillet and set aside in a bowl.
Cook the Chicken:
- In the same skillet, add the remaining tablespoon of olive oil. Place half of the chicken pieces in the skillet, making sure not to overcrowd them. Cook for a few minutes on each side until browned and cooked through. Transfer the cooked chicken to the bowl with the onion and jalapeño mixture. Repeat with the remaining chicken.
Make the Coconut Sauce:
- Pour the coconut milk into the skillet and cook over medium-high heat, stirring occasionally until the sauce begins to thicken and bubble. Stir in the Worcestershire sauce.
Combine and Finish Cooking:
- Return the cooked chicken, onion, and jalapeño mixture to the skillet. Stir in the fresh basil and chopped ginger, cooking for an additional 2 minutes to blend the flavors.
Serve:
- Serve the basil chicken over a bed of cooked rice (or your preferred grain). Spoon extra coconut curry sauce over the top and garnish with additional fresh basil if desired.
