Description
A delightful dish combining tender chicken, fluffy rice, and creamy coconut for a satisfying weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup jasmine rice (or any preferred rice)
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth (or vegetable broth for a vegetarian version)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon curry powder
- 1 tablespoon olive oil or coconut oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
- Salt and pepper, to taste
- Fresh cilantro and lime wedges, for garnish
Instructions
- Begin by washing the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, and chicken broth. Bring it to a boil over medium heat, then cover it, reduce the heat to low, and let it simmer for about 15–20 minutes, or until the rice is tender and has absorbed the liquid.
- While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs or breasts with salt, pepper, and curry powder. Once the oil is hot, add the chicken to the skillet and cook for about 6–7 minutes on each side, or until they’re golden brown and cooked through.
- When the chicken is done, remove it from the skillet and let it rest for a few minutes. In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant but not browned, then stir in the soy sauce.
- Slice the chicken into strips or cubes, then return it to the pan, allowing it to soak up the sauce and flavors for another minute.
- Once the rice is ready, fluff it with a fork, then serve a generous portion in a bowl topped with the coconut chicken mixture.
- Finish with fresh cilantro and lime wedges for a burst of freshness.
Notes
For a spicier kick, add a pinch of red pepper flakes or a sliced chili pepper. You can also swap jasmine rice for quinoa or brown rice for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg