Description

Coconut Chicken Brothy Rice is a comforting one-pot meal featuring tender chicken thighs simmered in a fragrant coconut milk and chicken broth base, infused with garlic, ginger, curry powder, and turmeric. Served alongside fluffy jasmine rice and garnished with fresh cilantro, green onions, and lime wedges, this flavorful dish offers a creamy, aromatic, and satisfying dining experience perfect for any cozy night in.

Ingredients

Scale

Broth and Seasonings

4 cups Chicken broth
1 can (13.5 oz) Coconut milk
3 cloves Garlic, minced
1 inch Ginger, grated
1 tablespoon Curry powder
1/2 teaspoon Turmeric
1 teaspoon Salt
1/2 teaspoon Black pepper

Protein

1 pound Boneless chicken thighs

Rice

1 cup Long-grain white rice or jasmine rice

Garnishes

2 stalks Green onions, chopped
1/4 cup Fresh cilantro, chopped
2 pieces Lime wedges

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Instructions

Sauté Aromatics: Melt coconut oil in a medium pot over medium heat. Add the minced garlic and grated ginger, sautéing for 3-4 minutes until the mixture becomes fragrant and slightly golden.
Prepare Broth Mixture: Stir together the curry powder, turmeric, chicken broth, coconut milk, salt, and black pepper in the pot, ensuring well combined for a rich and flavorful base.
Cook Chicken: Add the boneless chicken thighs to the pot. Cover and let simmer on low heat for about 20 minutes, or until the chicken is cooked through and tender.
Cook Rice: While the chicken simmers, cook the jasmine rice separately according to the package instructions until fluffy.
Slice Chicken: Once cooked, remove the chicken thighs from the broth and slice into bite-sized pieces.
Assemble and Serve: Serve the sliced chicken in bowls, ladle the coconut-infused broth over the chicken, and plate alongside the cooked jasmine rice.
Garnish: Top with chopped green onions and fresh cilantro. Squeeze lime wedges over the dish for an added citrusy brightness before enjoying.

Notes

You can substitute chicken thighs with chicken breasts, though thighs provide more tenderness and flavor.
Adjust the amount of curry powder to suit your spice preference.
For a richer broth, use full-fat coconut milk.
Leftover broth can be saved and used as a base for soups or stews.
Serve with steamed or sautéed vegetables for a more complete meal.