Serves 1
Directions
- 1Rinse jasmine rice until water runs clear.
- 2In a pot, add rice, chicken broth, bay leaf, cardamom pods, cinnamon stick, and salt.
- 3Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes until fluffy.
- 4Turn off heat and let rest covered for 5 minutes. Remove whole spices before serving.
- 5Heat coconut oil in a wide pan over medium heat.
- 6Add onion and sauté until soft and lightly golden.
- 7Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- 8Add turmeric, curry powder, paprika, salt, and pepper. Stir well.
- 9Add chicken pieces and sear for 3–4 minutes until lightly golden.
- 10Pour in coconut milk and chicken broth. Stir gently.
- 11Simmer uncovered for 15–20 minutes until chicken is tender and sauce thickens.
- 12Stir in soy sauce and lime juice. Taste and adjust seasoning.
- 13Spoon aromatic jasmine rice into bowls.
- 14Top with golden coconut chicken and plenty of sauce.
- 15Garnish with fresh cilantro or parsley.
Ingredients
- 600 g chicken thighs or breasts, cut into chunks
- 1 tbsp coconut oil or olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric powder
- 1 tsp curry powder
- 0.5 tsp paprika
- Salt and black pepper to taste
- 1 can (400 ml) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp soy sauce or tamari
- 0.5 Juice of lime
- Fresh cilantro or parsley for garnish
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 bay leaf
- 2 green cardamom pods (lightly crushed)
- 1 small cinnamon stick
- 1 pinch Pinch of salt
Equipment
potwide pan
Tips
- Remove whole spices from rice before serving.
- Taste and adjust seasoning for the chicken.
- Garnish with fresh cilantro or parsley.
- Optional Add-Ons: Add spinach or kale in the last 5 minutes; Toss in roasted bell peppers or zucchini; Finish with toasted coconut flakes for extra aroma.
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