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Bowl with rice, topped with Coconut Basil Chicken and a bright colourful basil

Coconut Basil Chicken

5 from 1 vote
Prep Time 20 minutes
Cook Time 33 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.