Ingredients
Scale
- 4 cups chicken broth
- 1 can coconut milk
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 pound boneless chicken thighs
- 1 cup long-grain white or jasmine rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 2 stalks green onions, for topping
- 1/4 cup fresh cilantro, for freshness
- 2 pieces lime wedges, for serving
Instructions
- In a large pot or Dutch oven over medium heat, sauté minced garlic and grated ginger until fragrant.
- Add boneless chicken thighs seasoned with salt, black pepper, curry powder, and turmeric; cook until browned.
- Pour in chicken broth and coconut milk; stir to combine.
- Incorporate rice and bring to a gentle boil.
- Reduce heat to low, cover the pot, and simmer until rice is cooked through.
- Fluff the rice with a fork before serving; top with green onions and cilantro, squeezing lime juice over each bowl for added brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg