Ingredients

4 cups Chicken broth (provides a rich base)

1 can Coconut milk (adds creaminess)

3 cloves Garlic (minced)

1 inch Ginger (grated)

1 pound Boneless chicken thighs (stay tender during cooking)

1 teaspoon Salt (to season the chicken)

1/2 teaspoon Black pepper (to add warmth)

1 cup Long-grain white rice (or jasmine rice)

2 stalks Green onions (for topping)

1 tablespoon Curry powder (adjust to taste)

1/2 teaspoon Turmeric (for golden hue)

1/4 cup Fresh cilantro (for freshness)

2 pieces Lime wedges (for serving)

Instructions

Step 1: Melt coconut oil in a medium pot over medium heat. Add the minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant.

Step 2: Stir together curry powder, turmeric, chicken broth, coconut milk, and salt and pepper to taste. Bring the mixture to a gentle simmer.

Step 3: Add the boneless chicken thighs to the pot, cover, and simmer for about 20 minutes until the chicken is cooked through and tender.

Step 4: Meanwhile, cook the jasmine rice separately according to package instructions.

Step 5: Remove the chicken from the broth and slice it thinly. Return the sliced chicken to the pot to keep warm.

Step 6: Serve the sliced chicken over cooked rice in bowls, ladling the coconut broth over the top.

Step 7: Garnish with chopped green onions, fresh cilantro, and lime wedges for added brightness and flavor.

Tips & Variations

Use jasmine rice for its delicate floral aroma that complements the coconut broth perfectly.

Adjust the amount of curry powder to your preferred spice level or try adding a pinch of chili flakes for heat.

Swap boneless chicken thighs for breasts if you prefer leaner meat, but thighs will remain juicier.

Add vegetables like spinach or chopped bell peppers during the last 5 minutes of cooking for extra nutrition and color.

For a vegan twist, replace chicken with firm tofu and vegetable broth instead.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to cook faster and can dry out more easily. If using breasts, reduce simmering time and check for doneness to keep them tender.

Is it better to cook rice separately or in the broth?

Cooking the rice separately prevents it from becoming overly soft or mushy from the liquid and allows you to control the texture better. Plus, it keeps the broth flavorful and light without absorbing all the rice starch.