Golden Coconut Chicken Rice (Printable Version)
Creamy coconut and turmeric chicken with rice, brightened by ginger and lime.
# 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 - 3/4 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 - 1 1/2 tsp ground turmeric
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp ground coriander (optional)
13 - 1 1/2 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
# Step-by-Step:
01 - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger, and 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 toast and bloom the spices.
03 - Add the carrots and red bell pepper to the pot. Sauté for another 2 minutes to lightly soften.
04 - Add the diced chicken and cook for 4 to 5 minutes, stirring occasionally, until just browned on the outside.
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.
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 reaches a creamy consistency.
08 - 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 with additional lime wedges on the side.
# Expert Advice:
01 -
- The coconut milk makes it feel indulgent without a single drop of cream or butter.
- Turmeric gives it that stunning golden hue plus a quiet anti inflammatory boost you can feel good about.
- It comes together in under an hour with ingredients you probably already have stocked.
- Leftovers taste even better the next day when the spices have had time to mingle.
02 -
- Stir the soup frequently while the rice cooks or it will settle and stick to the bottom in a stubborn burnt layer you will regret later.
- Full fat coconut milk is the key to that velvety texture, the light version leaves you with something thin and unsatisfying.
- Turmeric will permanently stain your countertops, your favorite shirt, and that one wooden spoon you love, so act accordingly.
03 -
- Grate the ginger directly into the pot so none of the juices escape, every drop carries flavor.
- Shake the coconut milk can vigorously before opening so the creamy layer and water layer combine smoothly into the soup.