Spiced Coconut Basil Chicken with Rice is a flavorful, aromatic dish that combines tender chicken cooked in a rich, spiced coconut milk sauce with fragrant basil and served over a bed of fluffy rice. The perfect balance of spice, sweetness, and freshness, this dish is an exotic yet comforting meal that will transport your taste buds.

Why You’ll Love This Recipe

This dish is a true crowd-pleaser, offering a wonderful blend of creamy coconut milk, vibrant basil, and aromatic spices that infuse the chicken with rich flavors. The coconut milk sauce adds a slight sweetness, while the basil brings a refreshing, herbal note. Served with rice, this dish is satisfying, comforting, and full of exciting flavors that will make any dinner feel special. It’s perfect for busy weeknights or a weekend meal with friends and family!

Spiced Coconut Basil Chicken with Rice

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts or thighs
1 tablespoon olive oil (or coconut oil)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional for heat)
Salt and pepper, to taste

For the Coconut Basil Sauce:

1 can (14 oz) coconut milk (full-fat for creamier sauce)
1/2 cup chicken broth
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon brown sugar (or honey)
2 tablespoons fresh basil, chopped (plus more for garnish)
2 cloves garlic, minced
1 tablespoon fresh lime juice
1 teaspoon fresh ginger, grated (optional, for extra zing)

For the Rice:

1 cup jasmine or basmati rice (or rice of your choice)
2 cups water or chicken broth
Salt, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Rice: Start by cooking the rice. In a medium pot, bring 2 cups of water or chicken broth to a boil. Add the rice and a pinch of salt. Cover and reduce the heat to low. Simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Prepare the Chicken: While the rice cooks, season the chicken with cumin, coriander, turmeric, cayenne (if using), salt, and pepper.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Make the Coconut Basil Sauce: In the same skillet, add a little more oil if needed and sauté the minced garlic and grated ginger for 1–2 minutes until fragrant. Add the coconut milk, chicken broth, soy sauce, brown sugar, and lime juice. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer, then cook for 5 minutes to allow the flavors to meld together.
Finish the Dish: Return the cooked chicken to the skillet, nestling it into the coconut sauce. Sprinkle in the chopped basil and simmer for an additional 5 minutes, allowing the chicken to soak up the sauce.
Serve: Serve the spiced coconut basil chicken over the cooked rice, spooning the sauce over the top. Garnish with extra fresh basil leaves and a wedge of lime for added freshness.
Enjoy! Serve hot and enjoy the delicious, creamy, and spiced flavors!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add Vegetables: Add sautéed bell peppers, carrots, or spinach to the sauce for extra flavor and texture.
Spicy Kick: Add extra chili peppers or a tablespoon of chili paste to the coconut sauce if you prefer a spicier dish.
Vegetarian Version: Replace the chicken with tofu or chickpeas and adjust the cooking time accordingly.
Add Coconut Flakes: For an extra coconut flavor, top the rice with toasted coconut flakes before serving.
Basmati Rice: For a more fragrant rice, use basmati rice instead of jasmine rice. You could also mix some fresh cilantro into the rice for extra flavor.

Storage/Reheating

Storage: Leftover chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish can be frozen for up to 2-3 months. Store the chicken and sauce in separate containers from the rice to keep everything fresh. To reheat, thaw overnight in the fridge and reheat in the microwave or stovetop.
Reheating: Reheat in the microwave or on the stovetop, adding a little water or broth to bring the sauce back to its creamy consistency.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to thaw it first before cooking. It may take a little longer to cook from frozen, so check that it reaches an internal temperature of 165°F (74°C).

2. Can I use light coconut milk?

Yes, you can use light coconut milk, but the sauce won’t be as rich and creamy. If you prefer a lighter dish, light coconut milk is a good alternative.

3. Can I make this dish ahead of time?

Yes, you can prepare the chicken and coconut sauce ahead of time and store them separately. Just reheat the sauce and chicken together when you’re ready to serve. Fresh rice should be cooked just before serving.

4. What can I serve with this dish?

This dish is delicious on its own, but you can serve it with extra vegetables like steamed broccoli or sautéed greens. You could also serve a simple side salad with a tangy dressing to balance the richness of the dish.

5. Can I make this dish spicier?

Yes, to make the dish spicier, simply add more cayenne pepper, chili flakes, or fresh chili peppers. You can also drizzle some hot sauce over the dish before serving.

6. How do I know when the chicken is cooked?

To ensure the chicken is cooked through, check that the internal temperature has reached 165°F (74°C) with a meat thermometer. The chicken should also be no longer pink inside and juices should run clear.

7. Can I use other types of rice?

Yes, you can use brown rice, cauliflower rice, or any other rice you prefer. Just adjust the cooking time as needed.

8. Can I use fresh basil in the coconut sauce?

Yes, fresh basil can be added to the sauce directly. If you prefer a more intense basil flavor, you can blend it into the sauce before serving.

9. Can I make this recipe dairy-free?

Yes, this recipe is already dairy-free as it uses coconut milk and olive oil. Just be sure to avoid adding dairy-based ingredients, like cream or butter, for a completely dairy-free dish.

10. Can I use pre-cooked chicken?

Yes, if you have leftover cooked chicken, you can skip the first cooking step and simply add the chicken to the coconut sauce in step 4. This will cut down on cook time and still result in a delicious dish.

Conclusion

Spiced Coconut Basil Chicken with Rice is a wonderfully rich, flavorful dish that brings together creamy coconut milk, aromatic spices, and fresh basil for a perfect balance of savory and slightly sweet flavors. It’s a quick and satisfying meal that’s full of heartwarming comfort, making it a great choice for any night of the week.