Description
A comforting one-pot meal featuring chicken thighs, rice, and a creamy coconut broth infused with garlic and spices.
Ingredients
Scale
- 4 cups Chicken broth
- 1 can Coconut milk
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 pound Boneless chicken thighs
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Long-grain white rice or jasmine rice
- 2 stalks Green onions (for topping)
- 1 tablespoon Curry powder
- 1/2 teaspoon Turmeric
- 1/4 cup Fresh cilantro
- 2 pieces Lime wedges (for serving)
Instructions
- In your heavy-bottomed pot, heat a splash of oil over medium heat. Add the minced garlic and grated ginger, letting them sizzle for a minute.
- Toss in the boneless chicken thighs, seasoning them generously with salt and black pepper. Sear for about 5 minutes on each side.
- Sprinkle the curry powder and turmeric over the chicken, stirring to coat evenly. Toast for an additional minute.
- Pour in the chicken broth and coconut milk, stirring gently to combine. Bring to a gentle boil.
- Slowly add in the rice, stirring it into the broth. Bring to a simmer, reduce heat to low, cover, and cook for about 20-25 minutes until the rice is tender.
- Fold in the fresh cilantro and let sit covered for an additional 5 minutes.
- Spoon into bowls, topping with sliced green onions and squeezing fresh lime juice over the dish.
Notes
For a vegetarian version, swap chicken broth for vegetable broth and use chickpeas or tofu instead of chicken. This dish keeps well; store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: coconut, chicken, rice, broth, one-pot meal, comforting, easy recipe