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Coconut Chicken Brothy Rice

This one-pot Coconut Chicken Brothy Rice is a creamy dish featuring tender chicken, flavorful rice, and aromatic spices, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Chicken broth Provides a rich base
  • 1 can Coconut milk Adds creaminess
  • 3 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 pound Boneless chicken thighs Stay tender during cooking
  • 1 teaspoon Salt To season the chicken
  • 1/2 teaspoon Black pepper To add warmth
  • 1 cup Long-grain white rice Or jasmine rice
  • 2 stalks Green onions For topping
  • 1 tablespoon Curry powder Adjust to taste
  • 1/2 teaspoon Turmeric For golden hue
  • 1/4 cup Fresh cilantro For freshness
  • 2 pieces Lime wedges For serving

Method
 

Cooking Steps
  1. Season chicken thighs with salt and pepper.
  2. Heat a large pot over medium heat and add a little oil.
  3. Brown chicken on both sides for 3–4 minutes per side.
  4. Remove chicken and set aside.
  5. In the same pot, add garlic and grated ginger. Cook 1 minute until fragrant.
  6. Add curry powder and turmeric. Stir 30 seconds to toast the spices.
  7. Pour in chicken broth and canned coconut milk. Stir to combine and bring to a gentle boil.
  8. Return chicken to the pot. Add rice, stir once, then lower heat to a simmer.
  9. Cover and cook 15–18 minutes, or until rice is tender and chicken is cooked through.
  10. Remove chicken, shred or chop, then return to pot. Stir gently to mix.
  11. Taste and adjust salt and pepper. Turn off heat and let sit covered 5 minutes.

Notes

Cool to room temperature within two hours. Refrigerate for up to 3 days. You can also freeze for up to 2 months. Use shredded rotisserie chicken for a faster version. Adjust curry powder to your taste; start small and add more if you like.