Description
Creamy coconut milk, tender chicken, and fluffy rice come together in one pot for a tropical dinner that’s ready in 30 minutes but tastes like you spent all day in the kitchen.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups jasmine rice, rinsed and drained
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup chicken broth
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
Instructions
- Season chicken pieces with salt and pepper. Heat oil in a large deep skillet over medium-high heat. Add chicken in a single layer and sear until golden, about 3-4 minutes per side. Remove to a plate.
- Reduce heat to medium and add onion. Cook for 3-4 minutes until softened. Add garlic and ginger, stirring for 1 minute until fragrant. Add curry powder and turmeric, stirring for 30 seconds.
- Pour in one can of coconut milk, scraping up browned bits from the pan. Add chicken broth, salt, pepper, and red pepper flakes if using. Simmer for 5 minutes.
- Return chicken to the pan and add rice, stirring to distribute evenly. Pour in the second can of coconut milk and level everything. Cover with a tight-fitting lid, reduce heat to low, and cook undisturbed for 18-20 minutes.
- Remove from heat and let rest, covered, for 5-10 minutes. Fluff with a fork, stir in lime juice, and adjust seasoning if needed. Garnish with cilantro and green onions before serving.