Description
A warm, comforting dish that combines tender chicken, creamy coconut milk, and aromatic spices, perfect for family dinners.
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
- 2 stalks Green onions (for topping)
- 1 tablespoon Curry powder
- 1/2 teaspoon Turmeric
- 1/4 cup Fresh cilantro
- 2 pieces Lime wedges
Instructions
- In a large pot, heat a splash of oil over medium heat. Add the minced garlic and grated ginger, stirring for about 1-2 minutes until fragrant.
- Toss in the boneless chicken thighs, salt, and black pepper. Cook for about 5-7 minutes, until the chicken is browned on all sides.
- Sprinkle the curry powder and turmeric over the chicken. Stir to ensure the chicken is well-coated in the spices, allowing their flavors to meld for about 2 minutes.
- Add the chicken broth and coconut milk to the pot. Bring the mixture to a boil, then reduce it to a simmer.
- Stir in the long-grain rice. Cover the pot and let it simmer for about 20 minutes, or until the rice is fully cooked and tender, stirring occasionally to prevent sticking.
- Once the rice absorbs the broth, remove it from heat. Fluff the rice with a fork and incorporate the fresh cilantro. Serve warm, garnished with chopped green onions and lime wedges.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge. For longer storage, freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Coconut chicken, brothy rice, comfort food, family dinner, weeknight meal