Spiced Coconut Basil Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb boneless, skinless chicken thighs or breasts, cut into chunks
02 -
1 tsp turmeric powder
03 -
1 tsp ground cumin
04 -
1 tsp smoked paprika
05 -
1 tsp garlic powder
06 -
1/2 tsp chili flakes (adjust to taste)
07 -
Salt and black pepper to taste
→ Sauce
08 -
1 tbsp olive oil
09 -
1 medium onion, finely chopped
10 -
2 garlic cloves, minced
11 -
1 can (14 oz) coconut milk
12 -
1 tbsp soy sauce or tamari (for gluten-free)
13 -
1 tbsp fish sauce (optional, or substitute with more soy sauce)
14 -
1 cup fresh basil leaves
15 -
Juice of 1 lime
→ Rice
16 -
1 cup jasmine or basmati rice
17 -
2 cups water or chicken broth
18 -
Pinch of salt
# Instructions:
01 -
In a mixing bowl, combine the chicken chunks with turmeric, cumin, smoked paprika, garlic powder, chili flakes, salt, and pepper. Toss until the chicken is evenly coated with the spices. Let the chicken marinate for at least 15 minutes to allow the flavors to infuse.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove the chicken from the skillet and set aside.
03 -
In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute. Pour in the coconut milk, soy sauce, and fish sauce (if using), stirring to combine. Reduce the heat to low and simmer the sauce for 5 minutes, allowing it to thicken slightly.
04 -
Return the cooked chicken to the skillet, ensuring it’s coated in the sauce. Stir in the fresh basil leaves and let the dish simmer for an additional 5 minutes. Finish with a squeeze of lime juice for brightness.
05 -
Rinse the rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water or chicken broth to a boil. Add a pinch of salt. Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork before serving.