Golden Coconut Chicken Rice (Printable Version)
Creamy golden chicken and rice simmered in coconut milk with turmeric, ginger, lime, and fresh herbs.
# What You'll 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, peeled and 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
→ Broth & Coconut Milk
08 - 4 cups chicken broth
09 - 1 can (13.5 fl oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1 1/2 teaspoons ground turmeric
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon ground coriander (optional)
13 - 1 1/2 teaspoons kosher salt, or to taste
14 - 2 tablespoons olive oil or coconut oil
15 - Juice of 1 fresh lime
→ Garnish
16 - 2 tablespoons fresh cilantro or flat-leaf parsley, 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 if using. Toast the spices for about 1 minute, stirring constantly, until they deepen in color and release their aroma.
03 - Add the sliced carrots and diced red bell pepper to the pot. Sauté for 2 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add the diced chicken pieces and cook for 4 to 5 minutes, turning occasionally, until lightly browned on all sides but not yet cooked through.
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 coconut milk and season with salt. Continue simmering uncovered for 8 to 10 minutes until the chicken is fully cooked through, the rice is tender, and the soup has developed a rich, creamy consistency.
07 - Remove from heat and stir in the fresh lime juice. Taste the broth and adjust the salt and pepper as needed.
08 - Ladle the hot soup into individual bowls. Garnish with chopped fresh cilantro or parsley and serve with lime wedges on the side.
# Expert Hints:
01 -
- The coconut milk and turmeric create this velvety golden broth that feels like a hug on a cold evening.
- It comes together in under an hour with everyday ingredients you probably already have in your pantry.
02 -
- Do not skip rinsing the rice or you will end up with a thick stodgy mess instead of a silky soup.
- Adding the coconut milk toward the end rather than at the beginning preserves its delicate flavor and prevents it from separating.
03 -
- Brown rice works beautifully but you will need to extend the covered cooking time by at least 10 to 15 minutes.
- Shake the can of coconut milk vigorously before opening so the creamy layer and liquid blend into a smooth pour.