Description
A comforting dish featuring chicken, rice, and a flavorful coconut curry sauce.
Ingredients
Scale
- 1.5 lbs bone-in chicken thighs
- 1.5 cups jasmine rice
- 1 can (14 oz) full-fat coconut milk
- 1 tbsp turmeric
- 1 tbsp ground coriander
- 1 tsp cumin
- 1/2 tsp garam masala
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 cups chicken stock or water
- 1 cup mushrooms, sliced
- 1 lime, juiced
- Fresh cilantro, chopped
- 1 tbsp neutral oil
- Salt and pepper to taste
Instructions
- Pat the chicken dry and season with salt and pepper.
- Heat oil in a skillet over medium-high heat and brown the chicken on both sides; remove and set aside.
- Lower the heat and sauté onion until soft, then add ginger and garlic, and cook until fragrant.
- Stir in the spices and toast for 20 seconds.
- Add the rice and stir to coat with oil and spices.
- Pour in coconut milk and stock, then nestle the chicken back into the pan.
- Bring to a simmer, cover, and reduce heat to low; cook according to rice instructions (15-18 minutes for jasmine). Avoid lifting the lid.
- Stir in mushrooms halfway through or add at the end for texture.
- Once rice is cooked, remove from heat and let rest covered for 10 minutes. Fluff with fork, and finish with lime juice and herbs.
Notes
For a vegetarian version, substitute chicken with tofu or tempeh. Serve with a fresh salad for contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: curried chicken, coconut rice, comfort food, one-pot meal, quick dinner
