Description
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.
- Add a splash of lime juice for brightness.
- Cook rice separately to keep texture fluffy.
- Dish is naturally dairy-free due to coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
