Description
Spiced coconut basil chicken with rice brings tropical flavors dancing across your plate with Mediterranean-inspired zest. Fragrant herbs and creamy coconut merge into a delightful culinary journey you’ll savor with each delectable bite.
Ingredients
Scale
Proteins:
- 1 lb boneless skinless chicken breasts (or thighs), cut into 1-inch pieces
Spices and Seasonings:
- 0.5 teaspoon cumin
- 0.5 teaspoon cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground turmeric
Vegetables and Additional Ingredients:
- 0.75 cup chopped onion (about 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (remove seeds for less heat)
- 1 tablespoon fresh ginger, finely chopped
- 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice)
- 1 can (14 ounces/400 milliliters) coconut milk
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 0.33 cup fresh basil leaves, chopped (plus more for garnish)
Instructions
- Craft a vibrant spice blend by meticulously mixing cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric in a compact container.
- Thoroughly coat chicken pieces with the aromatic spice mixture, allowing them to marinate for 30 minutes and absorb the complex flavor profile.
- Ignite a large skillet over medium-high heat with olive oil, then sauté diced onions and jalapeños for approximately 3 minutes until they soften and become translucent.
- Introduce minced garlic to the skillet, cooking for an additional minute to release its robust aroma. Transfer the fragrant vegetable mixture to a separate bowl.
- Utilize the same skillet to brown chicken pieces in batches, ensuring each piece develops a golden exterior without overcrowding the cooking surface.
- Pour coconut milk into the skillet, allowing it to simmer and reduce while stirring periodically until the sauce thickens and develops a luxurious consistency.
- Incorporate Worcestershire sauce into the bubbling coconut sauce, creating a rich and complex flavor foundation.
- Reunite the sautéed vegetables and browned chicken within the skillet, gently folding in fresh basil and chopped ginger to elevate the dish’s aromatic qualities.
- After 2 minutes of gentle simmering, plate the spiced coconut basil chicken atop a bed of fluffy rice, generously drizzling the remaining coconut curry sauce.
- Optional: Garnish with additional fresh basil leaves to enhance visual appeal and provide a final burst of herbal freshness.
Notes
- Marinate chicken longer for deeper flavor infusion, ideally 1-2 hours in refrigerator to enhance spice penetration.
- Choose bone-in chicken thighs for juicier, more tender meat that absorbs spices better than breast meat.
- Adjust chili powder and jalapeño levels to customize heat intensity, making dish milder or spicier based on preference.
- Use fresh basil leaves right before serving to maintain bright, aromatic flavor and prevent wilting during cooking.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 377 kcal
- Sugar: 2 g
- Sodium: 397 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 74 mg