Cooked - Fragrant Coconut-Basil Chicken Simmered in Warm Spices over Creamy Rice

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Fragrant Coconut-Basil Chicken Simmered in Warm Spices over Creamy Rice

4.0

½ teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground cardamom

½ teaspoon ground black pepper

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon ground turmeric

1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

2 tablespoons olive oil, divided

¾ cup chopped onion

5 cloves garlic, minced

2 jalapeño peppers, minced (seeds removed for less heat)

1 tablespoon fresh ginger, finely chopped

1 can (14 oz) coconut milk

1 teaspoon Worcestershire sauce

⅓ cup fresh basil leaves, chopped, plus more for garnish

2 to 3 cups cooked brown rice, white rice, quinoa, or cauliflower rice

In a small bowl, mix cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add chicken pieces and sprinkle evenly with the spice mixture. Sauté for 4 to 5 minutes until lightly browned. Remove chicken and set aside.
Add remaining olive oil to the same pan. Sauté onion for 3 to 4 minutes until softened.
Stir in garlic, jalapeño, and ginger, cooking for 1 minute until fragrant.
Pour in coconut milk and Worcestershire sauce, stirring to combine.
Return chicken to the pan and simmer for 8 to 10 minutes until chicken is cooked through and sauce thickens slightly.
Stir in chopped basil and remove from heat.
Serve hot over creamy cooked rice and garnish with additional fresh basil.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken Dish

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 24 weeks ago

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