Golden Coconut Chicken Rice (Printable)
Turmeric-bright coconut chicken with rice, ginger and lime for a cozy, gluten- and dairy-free bowl.
# What You'll Need:
→ Poultry
01 - 2 boneless skinless chicken breasts (about 14 oz), diced
→ Vegetables & Aromatics
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, peeled and sliced
06 - 1 red bell pepper, diced
→ Rice
07 - ¾ cup jasmine or basmati rice, rinsed
→ Liquids
08 - 4 cups chicken broth
09 - 1 can (13.5 fl oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1½ tsp ground turmeric
11 - ½ tsp ground black pepper
12 - ½ tsp ground coriander (optional)
13 - 1½ tsp salt, or to taste
14 - 2 tbsp olive oil or coconut oil
15 - Juice of 1 lime
→ Garnish
16 - 2 tbsp fresh cilantro or parsley, chopped
17 - Lime wedges for serving
# Steps:
01 - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger. Sauté for 2 to 3 minutes until fragrant and translucent.
02 - Stir in the turmeric, black pepper, and coriander if using. Cook for 1 minute, stirring constantly, to release the spice flavors.
03 - Add the carrots and red bell pepper to the pan. Sauté for another 2 minutes to soften slightly.
04 - Add the diced chicken and cook, stirring occasionally, until lightly browned on the outside, about 4 to 5 minutes.
05 - Stir in the rinsed rice, then pour in the chicken broth. Bring the mixture to a gentle simmer.
06 - Cover the pot and cook for 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
07 - Pour in the coconut milk and add salt. Continue simmering uncovered for 8 to 10 minutes until the chicken is cooked through, the rice is tender, and the soup has thickened to a creamy consistency.
08 - Remove from heat and stir in the lime juice. Taste and adjust salt and pepper as needed.
09 - Ladle into bowls, garnish with fresh cilantro or parsley, and serve alongside lime wedges.
# Expert Advice:
01 -
- The coconut milk and turmeric combination creates this velvety golden broth that feels like a hug you can eat, and it takes almost no effort to pull off.
- Everything cooks in one pot which means cleanup is nearly zero and the flavors deepen beautifully as leftovers the next day.
02 -
- Stir the pot every few minutes while the rice cooks because rice loves to settle at the bottom and create a stubborn layer that burns before you notice.
- Adding the coconut milk toward the end instead of at the beginning preserves its fresh creamy flavor and prevents it from breaking under prolonged heat.
03 -
- Full fat coconut milk is non negotiable for the best texture and the cream that rises to the top of the can is actually your best friend, so scoop that in first and let it melt into the broth.
- Grating the ginger instead of mincing it distributes the flavor more evenly and prevents anyone from biting into an unexpected spicy chunk.