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
- Pat the chicken thighs dry and season with salt and black pepper. Heat a wide, heavy pot over medium-high heat and add a little neutral oil until shimmering.
- Sear the thighs, skinless side down first, until deeply browned on both sides, about 3–4 minutes per side; remove and set aside.
- Lower the heat to medium and add garlic and grated ginger to the pot. Cook briefly until aromatic, about 30 seconds, then stir in curry powder and turmeric to toast the spices.
- Pour in chicken broth and coconut milk, scraping any fond from the bottom of the pot. Return the chicken to the pot so it sits mostly submerged.
- Bring to a gentle simmer, then add the rice, making sure grains are evenly distributed without stirring vigorously. Cover the pot and reduce heat to low.
- Simmer gently for 18–20 minutes, until rice is tender and chicken is cooked through. Avoid lifting the lid often to preserve steam and a consistent texture.
- Turn off the heat and let the pot rest, covered, for 5–7 minutes. Fluff the rice gently around the chicken with a fork to maintain grain separation.
- Scatter sliced green onions and chopped cilantro over the top, and serve with lime wedges to squeeze at the table.
Notes
Browning the thighs adds depth to the broth; make sure to cook aromatics carefully to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg