Coconut Chicken Rice
Tropical-inspired dish with coconut rice and curry-spiced chicken.
Nutrition Per Serving
Ingredients
Everything you'll need for this recipe
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 2 cups chicken stock
- 2 lbs chicken thighs, cubed
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, minced
- 1 lime, juiced and zested
- 1/4 cup fresh cilantro, chopped
Instructions
Step-by-step cooking directions
- 1
Rinse jasmine rice until water runs clear. Set aside.
- 2
Season chicken pieces with curry powder, salt, and pepper.
- 3
Heat oil in a large pot over medium-high heat. Brown chicken pieces until golden.
- 4
Remove chicken and set aside. In the same pot, add ginger and cook for 1 minute.
- 5
Add rice and stir to coat for 2 minutes.
- 6
Pour in coconut milk and chicken stock. Bring to a boil.
- 7
Return chicken to the pot, reduce heat to low, cover and simmer for 18-20 minutes.
- 8
Remove from heat and let stand 5 minutes. Fluff with a fork.
- 9
Stir in lime juice, lime zest, and fresh cilantro before serving.
Pro Tips
Expert advice for perfect results every time
Use full-fat coconut milk for richest flavor
Toast the rice briefly for extra nutty flavor
Garnish with toasted coconut flakes for extra texture
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