I love how comforting and fragrant this dish is, with tender chicken thighs gently simmered in a rich coconut broth and served alongside fluffy jasmine rice. It feels cozy yet special, and I always enjoy how the warm spices and coconut aroma fill my kitchen while it cooks.
Why You’ll Love This Recipe
I like this recipe because it’s simple to prepare but tastes like something I would order at a restaurant. I appreciate how the coconut milk creates a creamy, golden broth without needing any heavy cream. I also enjoy that it’s a complete, satisfying meal that works just as well for a relaxed family dinner as it does for meal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 lbs boneless, skinless chicken thighs
1 cup jasmine rice, rinsed
1 can (13.5 oz) full-fat coconut milk
1 1/2 cups chicken broth
1 tablespoon olive oil or coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
Fresh herbs (such as basil or cilantro), for garnish
Directions
I start by heating the oil in a large, deep skillet or pot over medium heat. I add the chopped onion and cook it until soft and translucent, then stir in the garlic and ginger and let them cook just until fragrant.
I sprinkle the turmeric, cumin, paprika, salt, and pepper into the pot and stir to coat the aromatics. I add the chicken thighs and lightly brown them on both sides, just enough to seal in flavor.
I pour in the coconut milk and chicken broth, stirring gently to combine everything. Once it comes to a gentle simmer, I reduce the heat, cover the pot, and let the chicken cook until tender and fully cooked through.
While the chicken simmers, I cook the jasmine rice separately according to package instructions so it stays light and fluffy.
To serve, I spoon the golden coconut chicken and aromatic broth over the jasmine rice and finish with fresh herbs on top.
Servings And Timing
I usually make this recipe to serve 4 people.
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: about 45 minutes
Variations
I sometimes add vegetables like bell peppers, spinach, or zucchini during the last few minutes of cooking. When I want more heat, I add a pinch of red pepper flakes or a spoon of curry paste. For extra depth, I like stirring in a splash of lime juice right before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm everything gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
FAQs
Can I cook the rice in the same pot as the chicken?
I prefer cooking the rice separately so it keeps its texture, but it can be simmered in the broth if I want a more one-pot style dish.
Can I use chicken breast instead of thighs?
I can use chicken breast, but I find thighs stay juicier and more flavorful in the coconut broth.
Is this recipe spicy?
I find it mild as written, but it’s easy to make it spicier by adding chili flakes or curry paste.
Can I make this dairy-free?
I like that this recipe is naturally dairy-free since it uses coconut milk instead of cream.
Can I freeze this dish?
I can freeze the chicken and sauce for up to 2 months, but I usually cook fresh rice when serving.
Conclusion
I enjoy making this golden coconut chicken and jasmine rice whenever I want something comforting, aromatic, and easy to prepare. It’s a recipe I keep coming back to because it feels warm, satisfying, and full of gentle, balanced flavors
A cozy and fragrant dish featuring tender chicken thighs simmered in a golden coconut broth, served over fluffy jasmine rice and topped with fresh herbs—perfect for a comforting meal.
Ingredients
1 1/2 lbs boneless, skinless chicken thighs
1 cup jasmine rice, rinsed
1 can (13.5 oz) full-fat coconut milk
1 1/2 cups chicken broth
1 tablespoon olive oil or coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
Fresh herbs (such as basil or cilantro), for garnish
Instructions
Heat oil in a large deep skillet or pot over medium heat.
Add chopped onion and cook until soft and translucent.
Stir in garlic and ginger, cooking until fragrant (about 1 minute).
Add turmeric, cumin, paprika, salt, and black pepper. Stir to coat the aromatics.
Add chicken thighs and lightly brown on both sides to seal in flavor.
Pour in coconut milk and chicken broth, stir gently to combine.
Bring to a gentle simmer, reduce heat, cover, and cook for 25–30 minutes until chicken is tender and fully cooked.
Meanwhile, cook jasmine rice separately according to package directions.
Serve chicken and broth over jasmine rice, topped with fresh herbs.
Notes
Add vegetables like spinach, bell peppers, or zucchini near the end of cooking.
Increase heat with red pepper flakes or curry paste.
