Description
A comforting and fragrant bowl of tender chicken simmered in a spiced coconut sauce, finished with fresh basil and served over fluffy rice.
Ingredients
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680 g (1 ½ lb) boneless, skinless chicken thighs or chicken breast, cut into bite-sized pieces
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2 tablespoons olive oil
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1 medium onion, finely chopped (about 150 g / 5 oz)
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon smoked paprika
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½ teaspoon turmeric
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½ teaspoon black pepper
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1 teaspoon salt
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400 ml (13.5 oz) full-fat coconut milk
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120 ml (½ cup) chicken broth
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1 tablespoon tomato paste
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1 teaspoon honey or maple syrup
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Juice of ½ lime
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25 g (1 cup loosely packed) fresh basil leaves, chopped
For the Rice
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300 g (1 ½ cups) long-grain rice
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480 ml (2 cups) water
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½ teaspoon salt
Instructions
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Rinse the rice and cook it with water and salt until tender. Set aside and keep warm.
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Heat olive oil in a large skillet over medium heat and sauté the onion until soft.
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Add garlic and ginger and cook briefly until fragrant.
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Stir in all the spices and salt, allowing them to bloom.
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Add the chicken and cook until lightly browned.
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Stir in tomato paste, coconut milk, chicken broth, honey, and lime juice.
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Simmer gently until the chicken is cooked through and the sauce thickens.
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Remove from heat and fold in fresh basil.
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Serve over warm rice with extra sauce spooned on top.
Notes
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Use full-fat coconut milk for the best texture and flavor.
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Basil should always be added at the end to maintain freshness.
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Leftovers store well in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes