Description
Enjoy a tropical escape with this Spiced Coconut Basil Chicken, featuring marinated chicken breasts in a creamy coconut milk blend with aromatic spices and fresh basil. Cooked to perfection and served with a rich sauce, this dish is a delicious pairing for rice or quinoa, making it a delightful meal for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 tablespoon coconut oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Cooked rice or quinoa for serving
Instructions
- In a medium-sized bowl, combine the coconut milk, minced ginger, minced garlic, soy sauce, lime juice, turmeric powder, cumin powder, coriander powder, chili powder, salt, and pepper. Whisk until well blended.
- Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap. Let marinate in the refrigerator for at least 1 hour, preferably 4 hours or overnight.
- After marinating, remove the chicken from the refrigerator. Let excess marinade drip off and reserve the marinade for later use.
- In a large skillet, heat coconut oil over medium-high heat. Add the marinated chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Check for doneness by cutting into the thickest part; it should be opaque and juices should run clear.
- Remove the chicken from the skillet and set aside on a plate, covering loosely with aluminum foil to keep warm.
- In the same skillet, reduce heat to medium and add the reserved marinade. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Allow the marinade to simmer for about 5-10 minutes, stirring occasionally until it thickens slightly. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add to the sauce, stirring until thickened.
- Stir in the chopped fresh basil into the sauce for added flavor.
- Slice the cooked chicken breasts into strips or leave whole. Place on a serving platter or individual plates.
- Drizzle the coconut basil sauce generously over the chicken.
- Garnish with additional fresh basil leaves for presentation.
- Serve over a bed of cooked rice or quinoa.
Notes
- This dish pairs well with steamed vegetables or a fresh salad for a balanced meal.
- For added heat, serve with sliced fresh chili peppers or a sprinkle of red pepper flakes.
- A refreshing cucumber salad dressed in lime juice and salt complements the rich flavors of the chicken.
- Prep Time: 60 minutes
- Cook Time: 15 minutes