Coconut Chicken Brothy Rice

A silky one-pot coconut chicken brothy rice with ginger, turmeric, and curry warmth. Ready in 35 minutes and naturally gluten-free.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 450

Ingredients Equipment Method Notes

Ingredients

4 cups chicken broth low-sodium preferred
1 can full-fat coconut milk 14 oz
3 garlic cloves minced
1 inch fresh ginger peeled and grated
1 lb boneless chicken thighs
1 tsp salt
0.5 tsp black pepper
1 cup jasmine rice cooked separately per package instructions
1 tbsp curry powder check label for gluten-free
0.5 tsp turmeric
2 stalks green onions chopped, for topping
0.25 cup fresh cilantro roughly chopped
2 lime wedges for serving

Equipment

Medium pot (4 to 6 quart)
Small saucepan or rice cooker

Method

Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger and saute for 3 to 4 minutes until fragrant and golden.
Stir in the curry powder and turmeric and cook for 30 seconds to bloom the spices in the oil.
Pour in the chicken broth and coconut milk, stirring well to combine into a smooth golden broth.
Add the chicken thighs, cover, and bring to a gentle simmer over medium-low heat. Cook for about 20 minutes until the chicken is tender and cooked through.
While the chicken simmers, cook the jasmine rice according to package instructions in a separate pot.
Remove the cooked chicken from the broth and slice into bite-sized strips.
Serve rice in bowls topped with the rich coconut broth and sliced chicken. Garnish with green onions, cilantro, and a squeeze of fresh lime.

Notes

Cook rice separately to keep the broth silky. Simmer gently over medium-low heat and avoid boiling to preserve tender chicken. Taste and adjust with salt or lime juice just before serving. Naturally gluten-free. Verify broth and curry powder labels.