Print

Coconut Chicken and Rice

Print Recipe

A delightful one-pot meal combining tender chicken, aromatic spices, and creamy coconut milk, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb Chicken thighs
  • 2 tbsp Curry powder
  • 3 cloves Garlic, minced
  • 1 can Coconut milk
  • 1 cup Rice (Jasmine or Basmati)
  • 1 cup Bell peppers, chopped
  • 1 cup Peas
  • 1 cup Fresh cilantro
  • 1 cup Toasted coconut

Instructions

  1. Prepare your ingredients by chopping bell peppers, mincing garlic, and cutting chicken thighs into chunks. Rinse the rice under cold water until the water runs clear.
  2. Marinate the chicken with curry powder, minced garlic, and a pinch of salt for 15-20 minutes.
  3. In a large skillet or pot, heat oil over medium heat, add marinated chicken, and cook until browned and cooked through (about 6-8 minutes).
  4. Pour in the coconut milk and stir to combine, bringing it to a gentle simmer.
  5. Incorporate the rice, chopped bell peppers, and peas, stirring to evenly distribute.
  6. Cover and let simmer on low heat for about 20 minutes.
  7. After 20 minutes, turn off the heat and let it sit covered for another 5 minutes to finish cooking the rice.
  8. Fluff the rice gently with a fork and stir in fresh cilantro before serving. Top with toasted coconut.

Notes

For best results, use boneless, skinless chicken thighs and adjust cooking time based on the type of rice you use.

Nutrition

Find it online: https://hwepodcast.com/coconut-chicken-and-rice/