Golden Coconut Chicken & Jasmine Rice in Aromatic Broth

Tender chicken simmered in a fragrant coconut broth infused with garlic, ginger, and warm spices, served over fluffy jasmine rice. Creamy, cozy, and beautifully balanced.

🛒 Ingredients (Serves 4)

For the Jasmine Rice:

• 1½ cups jasmine rice

• 2¼ cups water

• ½ tsp salt

For the Golden Coconut Chicken:

• 1½ lbs (680 g) boneless skinless chicken thighs (or breasts)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp turmeric

• 1 tsp paprika

• ½ tsp ground cumin

• 2 tbsp olive oil or coconut oil

Aromatic Broth:

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp curry powder

• 1 (13.5 oz) can full-fat coconut milk

• 1½ cups chicken broth

• 1 tbsp soy sauce

• 1 tsp honey (optional)

• Juice of ½ lime

• 1 cup sliced carrots

• 1 red bell pepper, sliced

• 1 cup baby spinach (optional)

Garnish:

• Fresh cilantro

• Lime wedges

• Toasted coconut flakes (optional)

• Red pepper flakes (optional)

👩‍🍳 Instructions

Step 1: Cook the Jasmine Rice

1. Rinse rice under cold water until water runs clear.

2. In a pot, combine rice, water, and salt.

3. Bring to boil, then reduce to low.

4. Cover and simmer 12–15 minutes.

5. Remove from heat and let sit covered 5 minutes.

6. Fluff with fork.

Step 2: Season & Sear the Chicken

1. Pat chicken dry.

2. Season with salt, pepper, turmeric, paprika, and cumin.

3. Heat oil in a large skillet or Dutch oven over medium-high heat.

4. Sear chicken 4–5 minutes per side until golden (not fully cooked through).

5. Remove and set aside.

Step 3: Build the Aromatic Base

1. In the same pan, sauté onion 3–4 minutes until softened.

2. Add garlic and ginger; cook 30 seconds.

3. Stir in curry powder and cook 30 seconds to bloom spices.

Step 4: Create the Coconut Broth

1. Pour in coconut milk and chicken broth.

2. Stir in soy sauce and honey.

3. Add carrots and bell pepper.

4. Bring to a gentle simmer.

Step 5: Simmer the Chicken

1. Return chicken to pan.

2. Cover and simmer 12–15 minutes until chicken reaches 165°F (75°C).

3. Add spinach in final 2 minutes (if using).

4. Stir in lime juice.

Step 6: Serve

Spoon jasmine rice into bowls.
Top with chicken and generous ladle of coconut broth.
Garnish with cilantro, lime wedges, and optional toppings.