Golden Coconut Chicken Rice (Print Layout)
Creamy coconut and turmeric chicken with rice, ginger and lime for a comforting gluten-free weeknight bowl.
# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced into bite-size pieces
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, peeled and sliced into thin rounds
06 - 1 red bell pepper, cored and diced
→ Rice
07 - 3/4 cup jasmine or basmati rice, rinsed and drained
→ Liquids
08 - 4 cups chicken broth
09 - 1 can (13.5 fl oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1 1/2 tsp ground turmeric
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp ground coriander
13 - 1 1/2 tsp kosher salt, or to taste
14 - 2 tbsp olive oil or coconut oil
15 - Juice of 1 fresh lime
→ Garnish
16 - 2 tbsp fresh cilantro or parsley, roughly chopped
17 - Lime wedges, for serving
# Directions:
01 - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until the onion is translucent and the mixture is fragrant.
02 - Stir in the ground turmeric, black pepper, and coriander. Cook for 1 minute, stirring constantly, to toast and bloom the spices.
03 - Add the sliced carrots and diced red bell pepper to the pot. Sauté for another 2 minutes, allowing the vegetables to soften slightly.
04 - Add the diced chicken breast pieces and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on all sides.
05 - Stir in the rinsed rice until evenly distributed. Pour in the chicken broth and bring the mixture to a gentle simmer. Cover, reduce the heat to medium-low, and cook for 15 minutes, stirring occasionally to prevent the rice from sticking.
06 - Pour in the full-fat coconut milk and season with salt. Continue simmering uncovered for 8 to 10 minutes until the chicken is cooked through, the rice is tender, and the soup has developed a creamy consistency.
07 - Remove from heat and stir in the fresh lime juice. Taste the broth and adjust salt and pepper as needed.
08 - Ladle the soup into warm bowls. Top each serving with a generous sprinkle of fresh cilantro or parsley and serve alongside lime wedges.
# Expert Suggestions:
01 -
- The coconut milk and turmeric combination creates this velvety golden broth that feels like a hug you can eat.
- It comes together in under an hour with basic pantry staples and one pot, which means almost zero cleanup on a lazy night.
02 -
- Do not skip rinsing the rice or you will end up with a thick porridge instead of a soup with distinct grains floating in golden broth.
- Adding the lime juice off the heat preserves its brightness, because boiling it flatlines the flavor into something dull.
03 -
- Grate the ginger directly into the pot over the heat so the juice falls right in and the fibrous bits stay on the grater instead of surprising anyone.
- Shake the can of coconut milk vigorously before opening so the creamy layer and the water combine into a smooth pour.