When it comes to weeknight dinners, my one-pot Coconut Basil Chicken is a game changer.

This one-pot Coconut Basil Chicken is easy to whip up, yet it delivers a burst of flavors. The combination of creamy coconut milk with fresh basil and cilantro is simply irresistible. The ginger adds a warm, spicy note that complements the other ingredients beautifully. It’s a subtle yet essential element that rounds out the dish, ensuring that every forkful is balanced and satisfying.

To start, I (my pitmaster Ryan) marinate the chicken in a mix of worcestershire, soy sauce, and a few spices. Barbequing not only locks in the juices but also adds a char that elevates the dish to new heights.

Once the chicken is grilled, it is added to the sauce to infuse with the flavours. Each bite is a delightful balance of textures and flavors—the tender chicken, the rich coconut, and the vibrant herbs come together in perfect harmony. One of my favourite add-ins for a dish like this is babycorns. They don’t go soggy and add a great crunch to each bite.

The addition of roasted cashews keeps things interesting, bringing soft crunch and an extra element of creamy/nuttiness. It is not essential, so they can be omitted if needed.

Now, if you want to take this dish to the next level, a squeeze of lime juice would be the cherry on top. I didn’t have any on hand during this time around, but the bright acidity would cut through the richness and add a refreshing zing. If you do decide to add lime, don’t forget to include a bit of zest for an extra flavor punch!

This Coconut Basil Chicken is not just a meal; it’s a nourishing experience that brings warmth and comfort to your table. Enjoy the journey of flavors, and don’t forget to savor every bite!

Coconut Basil Chicken

5 from 1 vote

Prep Time 20 minutes minutes

Cook Time 33 minutes minutes

Yield 4 Servings

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Ingredients

Base Recipe

• 1 large White Onion, finely diced
• 3 large Shallots, thin slices
• 6 cloves Garlic, finely grated
• 3 thumb size Fresh Ginger, finely grated
• 1 can Baby Corns
• 1 small can Full-Fat Coconut Milk
• 1 large can Lite Coconut Milk
• 300 ml Chicken Stock
• dash Worcestershire
• 3 tbsp Sweet Paprika
• 1 tbsp Cayenne Pepper, or to taste
• 1 tbsp Cinnamon
• 2 tsp Ground Cloves
• Black Pepper
• handful Salted Cashews, a few for garnish
• 1 head Cilantro, ⅓ reserved for garnish
• 6-8 sprigs Basil, 1-2 for garnish

Chicken & Marinade

• 3 large Chicken Breasts
• Olive Oil
• Soy Sauce
• Worcestershire
• Black Pepper

Instructions

Marinate Chicken

• Add the chicken to a bowl with the olive oil, black pepper, soy sauce, and Worcestershire. Allow to marinade for 30 minutes while you prepare the rest of the dish.
  3 large Chicken Breasts

  Olive Oil

  Soy Sauce

  Worcestershire

  Black Pepper
• Finely dice the white onion and begin cooking down with olive oil in a dutch oven or pot of your choosing. Sprinkle with a little salt to release moisture.
  1 large White Onion
• Prepare the shallots by peeling, slicing in half lengthwise, cut into thin strips and add to the pan to cook down.
  3 large Shallots
• Using a microplane, finely grate the garlic. Once the onion and shallots are semi-cooked down and translucent, add the garlic.
  6 cloves Garlic
• Finely grate ginger with a microplane and add to the dutch oven.
  3 thumb size Fresh Ginger
• Add the black pepper, sweet paprika, cayenne, cinnamon and cloves. Stir to incorporate.
  3 tbsp Sweet Paprika

  1 tbsp Cayenne Pepper

  1 tbsp Cinnamon

  2 tsp Ground Cloves

  Black Pepper
• Pour in the chicken stock. Simmer and allow to cook off almost entirely.
  300 ml Chicken Stock
• Once the chicken stock is nearly evaporated, add the coconut milk, ensuring the solids are included. Mix until there are no visible coconut milk chunks.
  1 small can Full-Fat Coconut Milk

  1 large can Lite Coconut Milk
• Add the Worcestershire. Taste test for spices.
  dash Worcestershire
• Allow everything to simmer for 15-20 minutes, stirring occasionally.

BBQ The Chicken

• Barbeque the chicken. Once done, wrap in tinfoil to rest for 5-10 minutes.
• After resting, cut the chicken breast into bite-sized cubes, reserving any juices.

Cook Rice

• Thoroughly wash rice and cook in a rice cooker.

Finishing Touches

• Add the cubed chicken to the dutch oven.
• Drain the can of baby corns. If the corns are un-cut, cut into thirds. Add to the pot and stir to distribute.
  1 can Baby Corns
• Toss in a small handful of whole cashews.
  handful Salted Cashews
• Finely dice the cilantro, finely slice the basil and add 3/4. add 3/4 to the dutch oven. Allow to simmer for 5-10 minutes.
  1 head Cilantro

  6-8 sprigs Basil
• Salt to taste.
• At this point, the rice should be ready. If not, the dish can simmer until it is. Once ready, add the rice to a bowl, top with the coconut basil chicken and it's sauce. Sprinkle with basil, cilantro, and finely chopped cashews.

Notes

This is an incredibly easy dish, great for weeknights! Feel free to customize it. I do think that lime juice is needed, however I didn’t have any on hand. It is fabulous without it as well. Feel free to customize it to your liking.