Golden Coconut Chicken and Jasmine Rice in Aromatic Broth

🥥 Golden Coconut Chicken & Jasmine Rice in Aromatic Broth

⏱ Time

Prep: 15 minutes
Cook: 35 minutes
Serves: 4

🧾 Ingredients

For the Chicken & Broth

• 750 g chicken thighs (boneless or bone-in)

• 1 tbsp coconut oil (or vegetable oil)

• 1 small onion, finely chopped

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tsp turmeric powder

• 1 tsp curry powder

• ½ tsp ground cumin

• ½ tsp black pepper

• Salt to taste

• 1½ cups coconut milk (full-fat preferred)

• 2 cups chicken broth

• 1 stalk lemongrass (bruised) or 1 tsp lemongrass paste

• 1 bay leaf

• 1 tbsp lime juice

• Fresh coriander (for garnish)

For the Jasmine Rice

• 1½ cups jasmine rice

• 2½ cups water or light chicken broth

• ½ tsp salt

• 1 tsp butter or coconut oil (optional)

👩‍🍳 Instructions

1️⃣ Cook the Jasmine Rice

1. Rinse rice until water runs mostly clear.

2. Add rice, water (or broth), salt, and butter to a pot.

3. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes.

4. Rest covered for 5 minutes, then fluff and set aside.

2️⃣ Sear the Chicken

1. Heat coconut oil in a deep pan or pot over medium heat.

2. Season chicken with salt and pepper.

3. Sear chicken 3–4 minutes per side until golden. Remove and set aside.

3️⃣ Build the Aromatic Broth

1. In the same pot, add onion and sauté until soft.

2. Add garlic and ginger; cook 30 seconds until fragrant.

3. Stir in turmeric, curry powder, cumin, and black pepper.

4️⃣ Simmer

1. Pour in coconut milk and chicken broth, stirring well.

2. Add lemongrass and bay leaf.

3. Return chicken to the pot.

4. Cover and simmer on low for 20–25 minutes until chicken is tender.

5️⃣ Finish

1. Stir in lime juice.

2. Taste and adjust salt.

3. Remove bay leaf and lemongrass.

4. Garnish with fresh coriander.

🍽 To Serve

Spoon fluffy jasmine rice into bowls, ladle golden coconut broth over the rice, and top with tender chicken.
Optional add-ons: chili oil, toasted coconut flakes, or sliced spring onions.

❓ Q & A

Q: Can I use chicken breast instead of thighs?
A: Yes, but reduce simmer time to 12–15 minutes to avoid dryness.

Q: Is this spicy?
A: Mild and aromatic. Add green chilies or chili flakes for heat.

Q: Can I make it dairy-free?
A: It’s already dairy-free if you use coconut oil instead of butter.

Q: Can I store leftovers?
A: Yes, refrigerate up to 3 days. Flavors get even better the next day.

Q: What vegetables go well in this?
A: Bell peppers, spinach, green beans, or mushrooms work beautifully.