1. Prepare the rice

• Rinse rice thoroughly under cold water until the water runs clear.
• In a medium saucepan, add rice, water, salt, and oil.
• Bring to a boil, then reduce to a low simmer, cover, and cook for 12–15 minutes until rice is tender.
• Remove from heat and let steam with the lid on for 5 minutes. Fluff with a fork before serving.

2. Sauté the aromatics

• Heat oil in a large skillet or wok over medium heat.
• Add chopped onions and sauté until golden and soft, about 5–7 minutes.
• Stir in garlic and ginger and cook for another minute until fragrant.

3. Cook the chicken

• Add the chicken pieces to the pan and cook until lightly browned on all sides.
• Sprinkle in coriander, cumin, turmeric, paprika, chili powder, salt, and pepper.
• Toss well to coat the chicken evenly in the spices.

4. Add tomato paste and citrus

• Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
• Squeeze in fresh lime or lemon juice and mix well.

5. Pour in the coconut milk

• Slowly pour in the coconut milk, stirring to combine and deglaze the pan.
• Add brown sugar or honey and sliced chili if using.
• Let the mixture simmer on low for 10–12 minutes, uncovered, allowing the sauce to thicken.

6. Add basil and zest

• Stir in chopped basil and lime zest, letting the basil wilt into the sauce.
• Taste and adjust salt or spice level if needed.

7. Serve with rice

• Plate the hot rice and spoon the spiced coconut basil chicken on top or beside it.
• Garnish with additional basil, lime wedges, and toppings of your choice.