This Easy Spiced Coconut Basil Chicken with Rice is a real treat! The chicken is cooked in creamy coconut milk with tasty spices and fresh basil, giving it a wonderful flavor.
You can enjoy this dish over fluffy rice, making it a comforting meal for any night. I love how quick it is to make—perfect for busy days when you want something yummy! 
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs, depending on your preference. Thighs are juicier and more forgiving if overcooked. If you’re looking for a lighter option, consider using tofu or chickpeas for a plant-based alternative.
Coconut Milk: Full-fat coconut milk gives a creamy texture, but you can use light coconut milk to cut down on calories. Alternatively, almond milk can work, but it won’t be as rich in flavor. Just add a bit of extra seasoning if you go this route.
Spices: The combination of spices adds warmth and depth. If you don’t have smoked paprika, regular paprika or chili powder will do. Adjust the cayenne pepper for spiciness based on your taste. You could also add some curry powder for variation!
Fresh Basil: Fresh basil is lovely, but if you can’t find it, feel free to use dried basil—just use about one-third of the amount. Other fresh herbs like cilantro or mint can also add a nice twist.
How Do I Get Flavorful Chicken Without Overcooking?
Getting perfectly cooked chicken that’s full of flavor starts with a good sear. To do this:
- Heat your skillet well before adding the chicken. This helps it brown nicely.
- Don’t overcrowd the pan; this can cause the chicken to steam instead of sear.
- Cook until browned but not fully cooked through. It’ll finish cooking in the sauce, keeping it moist.
Following these steps will give you tender and flavorful chicken every time! Enjoy cooking!
Easy Spiced Coconut Basil Chicken with Rice
Ingredients:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 cup coconut milk (full fat for creaminess)
- 1 green bell pepper, diced
- 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
- 2 cups cooked white rice (jasmine or basmati preferred)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and around 20 minutes to cook, making it perfect for a quick weeknight dinner! The total time will be around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Base:
Start by heating the olive oil or coconut oil in a large skillet over medium-high heat. When the oil is hot, add the finely chopped onion. Cook the onion for about 3-4 minutes until it’s soft and translucent, stirring occasionally.
2. Add Garlic and Spices:
Add the minced garlic to the skillet and sauté it for another 30 seconds until you can smell its delicious aroma. Now, it’s time to add all those lovely spices: ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper, salt, and black pepper. Mix everything together and cook for about 1 minute to really bring out those flavors.
3. Cook the Chicken:
Next, add the chicken pieces into the skillet. Stir them around to coat with the spiced onion mixture. Sear the chicken, turning occasionally, for about 5-7 minutes until it’s browned on the outside but not yet fully cooked through.
4. Make it Creamy:
Now pour in the coconut milk and add the diced green bell pepper. Stir to combine everything well. Reduce the heat to medium-low and let it simmer uncovered for about 10-12 minutes, or until the chicken is fully cooked and the sauce has thickened slightly. Make sure to stir occasionally!
5. Final Touches:
Once the chicken is cooked, stir in the chopped fresh basil, while saving a little bit for garnish. Let it cook together for another 1-2 minutes to meld all the flavors.
6. Serve and Enjoy:
Serve the spiced coconut basil chicken over warm cooked white rice. As a finishing touch, sprinkle some of the reserved fresh basil on top. Enjoy your creamy, fragrant, and flavorful dish!
Bon appétit! 
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just be sure to thaw it completely first. The best way to do this is by leaving it in the refrigerator overnight or using the cold water method by sealing it in a bag and submerging it in cold water for quicker thawing. Pat the chicken dry before cooking to ensure a good sear.
What Other Vegetables Can I Add?
Feel free to customize the veggies! You can add diced carrots, snap peas, or even spinach for some extra nutrition. Just adjust the cooking time slightly if you’re adding firmer vegetables to ensure they soften properly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. If you find the sauce has thickened, simply add a splash of water or coconut milk to loosen it up while reheating.
Can I Make This Dish Spicier?
Absolutely! If you love heat, you can increase the cayenne pepper or even add a diced jalapeño or chili flakes to the dish. Taste as you go to achieve your preferred spice level!
