Ingredients
Scale
- For the Broth
- 4 cups chicken broth
- 1 can coconut milk
- 3 cloves garlic, minced
- 1 inch ginger, grated
- For the Chicken
- 1 lb boneless chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- For the Rice
- 1 cup long-grain white rice or jasmine rice
- 2 stalks green onions, sliced
- For the Spices
- 1 tbsp curry powder
- 1/2 tsp turmeric
- For Garnish
- 1/4 cup fresh cilantro
- 2 lime wedges
Instructions
- Melt coconut oil in a medium pot over medium heat. Add garlic and ginger; sauté for 3–4 minutes until fragrant.
- Stir in curry powder and turmeric, then add chicken broth and coconut milk.
- Season chicken with salt and black pepper, then add to the pot.
- Cover and simmer for about 20 minutes, until chicken is cooked through.
- Meanwhile, cook rice separately according to package instructions.
- Slice cooked chicken and serve in bowls over rice, ladling broth on top.
- Garnish with green onions, cilantro, and lime wedges before serving.
Notes
- Optional: Add extra lime juice for brightness.
- Jasmine rice pairs especially well with the coconut broth.
- Adjust curry powder to taste for more or less spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Tropical