Spiced Coconut Basil Chicken with Rice
A fragrant dish that combines warm spices, coconut milk, and fresh basil for a tasty weeknight meal.
Ingredients
Spice Mix
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 3/4 cup chopped onion (about 1 medium)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (remove seeds for less heat)
- 1 can 14 oz coconut milk
- 1 teaspoon Worcestershire sauce
- 1/3 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
Preparation
- In a small bowl, combine cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric. Mix well.
- Place chicken pieces in a large bowl. Sprinkle the spice mix over them. Toss to coat. Let sit about 30 minutes.
Cooking
- Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chopped onion and minced jalapeño. Sauté about 3 minutes until softened. Add garlic and cook 1 minute. Remove and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add half the chicken, do not crowd. Cook a few minutes each side until browned and cooked through. Transfer to the bowl with the onion mix. Repeat with remaining chicken.
- Pour coconut milk into the skillet. Cook over medium-high, stirring now and then, until sauce thickens and bubbles. Stir in Worcestershire sauce.
- Return chicken and onion mix to skillet. Stir in basil and chopped ginger. Cook 2 more minutes to blend flavors.
- Spoon chicken and sauce over cooked rice. Garnish with extra basil.
Notes
For a bright note, add a wedge of lime or extra basil on top. Serve with a simple salad, steamed greens, or roasted vegetables.