Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spiced Coconut Basil Chicken with Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chef MARTHA
  • Total Time: 45 minutes to 1 hour
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Elevate your dinner with this flavorful Spiced Coconut Basil Chicken with Rice! Tender chicken is marinated in aromatic spices and coconut milk, then paired with fragrant rice and fresh basil for a delicious and satisfying meal. Perfect for a weeknight dinner or special occasion, this dish combines rich coconut flavors with zesty spices for a truly unique experience.

Ingredients

  • 4 boneless, skinless chicken breasts (or thighs)

  • 1/2 cup coconut milk (full-fat for richness)

  • 2 tbsp soy sauce (or tamari for gluten-free)

  • 1 tbsp olive oil

  • 1 tbsp lime juice

  • 2 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/2 tsp turmeric

  • 1/2 tsp chili powder

  • Salt and pepper to taste

Instructions

  • Marinate the Chicken:
  • In a bowl, whisk together coconut milk, soy sauce, olive oil, lime juice, garlic, cumin, coriander, turmeric, chili powder, salt, and pepper.
  • Add the chicken breasts (or thighs) to the marinade, making sure they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  • Cook the Rice:
  • In a medium saucepan, bring water (or chicken broth) to a boil. Add the basmati rice, olive oil, and salt. Stir, then reduce the heat to low and cover. Cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
  • Once the rice is done, fluff it with a fork and stir in the chopped basil. Set aside.
  • Cook the Chicken:
  • Heat a grill pan or skillet over medium heat and add a little olive oil. Cook the marinated chicken for about 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). If you prefer, you can also bake the chicken at 375°F (190°C) for 20-25 minutes.
  • Once cooked, let the chicken rest for a few minutes before slicing.
  • Assemble the Dish:
  • Serve the spiced coconut basil chicken over the fragrant rice. Garnish with additional fresh basil and lime wedges for extra zest.

Notes

    • You can adjust the spice level by increasing or decreasing the chili powder or adding a sliced chili pepper to the marinade.

    • For added flavor, top with a dollop of Greek yogurt or a sprinkle of toasted coconut flakes.

  • This dish can be made ahead and stored in the fridge for up to 2 days
  • Prep Time: 15 minutes (plus marinating time)
  • Cook Time: 25-30 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Thai-Inspired, Southeast Asian, Fusion

Find it online: https://kitchenmartha.com/spiced-coconut-basil-chicken-with-rice/