Creamy coconut and basil chicken

Creamy coconut and basil chicken

Feel Good Food
Chris Chen

This is a gently spiced chicken for those days when the temperature cools down. The addition of coconut cream makes this dish especially luscious. If you’d like the sauce to become thicker and even creamier in texture, dissolve two teaspoons of kuzu or cornflour in two teaspoons of cold water and add it to the simmering chicken. For a complete meal, serve this dish over noodles or rice.


Quantity Ingredient
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon sea salt
500g boneless, skinless chicken thigh fillets, cut into 2 cm pieces
3 tablespoons coconut oil
1 red onion, diced
3 garlic cloves, crushed
1 cm knob ginger, finely chopped
1 small red chilli, finely sliced
270ml coconut cream, mixed with 3 tablespoons water
1 lemon, squeezed and finely zested
2 kaffir lime leaves
1 handful thai basil leaves
1 handful garlic chives
1 lime, cut in half


  1. To make the spice mix, combine the ground cumin, coriander, cloves, cinnamon, cardamom, black pepper, turmeric and sea salt in a bowl and mix together.
  2. Rinse the chicken and pat dry with paper towel. Toss through the dry spice mixture to coat, then set aside in the fridge for 30 minutes.
  3. Heat 1 tablespoon oil in a frying pan over medium heat and sauté half the chicken pieces for 4 minutes, stirring, or until golden. Transfer the chicken to a bowl and set aside. Repeat with 1 tablespoon oil and the remaining chicken.
  4. Heat the remaining oil in a separate frying pan over medium heat. Add the onion and cook for 3 minutes, or until softened. Add the garlic, ginger and chilli and cook for a further 3 minutes. Return the chicken pieces to the pan with the coconut cream mixture, lemon juice and zest and the kaffir lime leaves. Simmer for 10 minutes, or until the chicken is cooked through.
  5. Serve warm with the Thai basil leaves and garlic chives sprinkled over the top and a squeeze of lime juice.
low fat
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