Description
A comforting one-pot meal featuring tender chicken, fragrant rice, and a rich coconut milk sauce that’s perfect for any day of the week.
Ingredients
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600 g boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces
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1 tablespoon olive oil
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1 medium onion (150 g), finely chopped
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3 cloves garlic (9 g), minced
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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½ teaspoon turmeric
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½ teaspoon paprika
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1 teaspoon salt
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½ teaspoon black pepper
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300 g long-grain rice, rinsed
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400 ml full-fat coconut milk
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350 ml chicken broth
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1 tablespoon lime juice
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10 g fresh cilantro, chopped (optional)
Instructions
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Heat olive oil in a large skillet over medium heat. Add chicken, season lightly, and cook until lightly golden. Remove and set aside.
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Add onion to the same pan and cook until softened. Stir in garlic and cook briefly.
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Add cumin, coriander, turmeric, and paprika. Stir until fragrant.
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Add rinsed rice and stir to coat with spices.
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Pour in coconut milk and chicken broth. Bring to a gentle simmer.
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Return chicken to the pan, cover, and cook on low heat until rice is tender.
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Remove from heat, stir in lime juice, and let rest before serving.
Notes
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Use full-fat coconut milk for best texture and flavor.
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Adjust seasoning after cooking to suit your taste.
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Let the dish rest before serving for the creamiest consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes