Spiced Coconut Basil Chicken with Rice
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.
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.
Tried this recipe?Let us know how it was!