Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 1/2 cup fresh basil, chopped
- 1 tablespoon lime juice
- 2 cups cooked rice (white, brown, or jasmine)
Instructions
- Cook rice according to package instructions; set aside.
- In a skillet over medium heat, heat olive oil. Season chicken with salt and pepper; sear for 6-7 minutes on each side until golden. Remove and set aside.
- In the same skillet, sauté onion for 3-4 minutes until softened. Add garlic and ginger; cook until fragrant.
- Stir in cumin, coriander, turmeric, and chili powder; cook briefly to bloom spices.
- Pour in coconut milk and chicken broth; scrape browned bits from the pan.
- Return chicken to skillet and simmer for about 5 minutes.
- Stir in fresh basil and lime juice before serving over rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 420
- Sugar: 3g
- Sodium: 610mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg