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Spiced Coconut Basil Chicken with Rice

Okay, I have to admit—I’m pretty obsessed with this Spiced Coconut Basil Chicken. The first time I made it, my kitchen smelled like a little tropical getaway, and I literally couldn’t wait to dive in. The aroma of toasted spices dancing with creamy coconut milk just pulls you right in. And that fresh basil? It adds a surprising pop of brightness that keeps the dish from feeling heavy. Plus, pairing all of this with fluffy rice soaks up every bit of that luscious sauce. Trust me, once you try it, you’ll want to keep it in your weekly rotation because it’s just that good and comforting, while still feeling exciting!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
1 tbsp coconut oil (or vegetable oil)
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp ground turmeric
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
1 can (14 oz) full-fat coconut milk
1 cup chicken broth or water
1 cup fresh basil leaves, roughly chopped
Salt and black pepper to taste
Cooked jasmine or basmati rice, for serving

How I Make It

Step 1:

Heat the coconut oil in a large skillet over medium-high heat. Once shimmering, add the chicken pieces, seasoning lightly with salt and pepper, and sear until golden brown on all sides, about 5-7 minutes. They don’t have to cook through yet—just get a nice color. Remove the chicken and set it aside.

Step 2:

In the same skillet, lower the heat to medium and add the sliced onion. Cook until soft and slightly caramelized, about 5 minutes, stirring occasionally. Then stir in the garlic and ginger, cooking until fragrant—just a minute or so.

Step 3:

Sprinkle in the curry powder, turmeric, smoked paprika, and cayenne. Toast the spices by stirring constantly for about 30 seconds to bloom their flavors—you’ll notice a warm, spicy aroma filling the kitchen.

Step 4:

Pour in the coconut milk and chicken broth, scraping the pan’s brown bits to deepen the sauce flavor. Bring it to a simmer and return the chicken along with any juices back to the pan. Reduce heat to low.

Step 5:

Let everything gently cook for about 15 minutes, stirring occasionally, until the chicken is tender and the sauce thickens slightly. Season generously with salt and pepper to your liking.

Step 6:

Turn off the heat and stir in the fresh basil. The residual warmth will wilt the leaves beautifully, adding that fresh, slightly sweet layer of flavor. Serve hot over fluffy rice and enjoy every spoonful!

Variations & Tips

Swap chicken thighs for shrimp or tofu for a fun twist.
For a richer sauce, stir in a tablespoon of peanut butter or almond butter before serving.
Add diced bell peppers or snap peas at Step 4 for extra crunch and color.
If you like it less spicy, reduce the cayenne or skip it altogether.
Use Thai basil instead of regular basil for a more peppery, aromatic finish.
Make it gluten-free by using tamari instead of chicken broth if substituting or adding soy sauce.

How I Like to Serve It

This dish shines when served piping hot with a side of steamed jasmine or basmati rice to soak up every drop of the creamy sauce. I love pairing it with a simple cucumber salad or a quick mango salsa in the summer for a refreshing contrast. It’s also great for a cozy weeknight dinner or impressing friends at a casual dinner party!

Notes

Leftovers keep well in an airtight container in the fridge for up to 3 days—just reheat gently on the stove to avoid curdling the coconut milk.
Chicken breasts work fine, but thighs stay juicier and more flavorful in this sauce.

Trust me, this Spiced Coconut Basil Chicken always feels like a mini escape straight from your kitchen—rich, vibrant, and utterly satisfying every time!

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