Description
A cozy one-pot delight combining chicken broth, coconut milk, and tender chicken thighs, 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
- Heat a large pot over medium heat. Add a splash of oil if desired.
- Add the minced garlic and grated ginger. Sauté for about 2 minutes until fragrant.
- Add the boneless chicken thighs, sprinkling with salt, black pepper, curry powder, and turmeric. Cook until starting to brown, about 4-5 minutes.
- Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- Rinse the rice under cold water until clear, then add to the pot. Stir and cover with a lid.
- Reduce heat to low and let simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the broth.
- Adjust seasoning if necessary. Fluff the rice gently with a fork.
- Serve in bowls topped with green onions and cilantro, and squeeze lime over each bowl.
Notes
For extra spice, add chili peppers or red pepper flakes. For a vegetarian option, use chickpeas or tofu and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg