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Coconut Chicken Brothy Rice in a white bowl with sliced chicken thighs, creamy coconut broth, jasmine rice, cilantro, green onions, and a lime wedge

Coconut Chicken Brothy Rice

Tender boneless chicken thighs simmer in a creamy coconut milk broth with garlic, ginger, curry powder, and turmeric, then get served over fluffy jasmine rice. A naturally gluten-free one-pot dinner ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp coconut oil for sauteing
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 tbsp curry powder adjust to taste
  • 0.5 tsp turmeric
  • 4 cup chicken broth low-sodium recommended
  • 13.5 oz full-fat canned coconut milk 1 standard can
  • 1 lb boneless skinless chicken thighs
  • 1 tsp salt for seasoning the chicken
  • 0.5 tsp black pepper for seasoning the chicken
  • 1 cup jasmine rice or long-grain white rice cooked separately according to package directions
  • 2 stalks green onions sliced, for topping
  • 0.25 cup fresh cilantro roughly chopped
  • 2 lime wedges for serving

Equipment

  • Medium pot with lid
  • Small saucepan or rice cooker for jasmine rice

Method
 

  1. Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger and cook for 2 to 3 minutes, stirring often, until fragrant and just turning golden.
  2. Stir in curry powder and turmeric and cook for 30 seconds to bloom the spices. Pour in the chicken broth and coconut milk and stir until fully combined.
  3. Season chicken thighs with salt and black pepper. Add them to the pot, cover, and bring to a gentle simmer over medium-low heat. Cook for 20 minutes until the chicken is cooked through and tender. Do not boil hard.
  4. While the chicken simmers, cook the jasmine rice separately according to package instructions.
  5. Remove the chicken from the pot and slice or shred into bite-sized pieces. If the broth is too thick, stir in a splash of extra chicken broth. Taste and adjust salt if needed.
  6. Spoon rice into bowls, ladle the coconut broth over the top, and add the sliced chicken. Garnish with sliced green onions, fresh cilantro, and a lime wedge. Add a drizzle of chili oil if desired.

Notes

Always use full-fat canned coconut milk for the creamiest broth. Cook rice separately to prevent it from soaking up all the broth. If broth thickens too much, add a splash of chicken broth to loosen. This recipe is naturally gluten-free. Check chicken broth label if strict gluten-free is needed.