Golden Coconut Chicken with Jasmine Rice in Aromatic Broth

Serves 1
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Directions

  1. 1Rinse jasmine rice until water runs clear.
  2. 2Rinse jasmine rice until water runs clear.
  3. 3Rinse jasmine rice until water runs clear.
  4. 4In a pot, add rice, chicken broth, bay leaf, cardamom pods, cinnamon stick, and salt.
  5. 5In a pot, add rice, chicken broth, bay leaf, cardamom pods, cinnamon stick, and salt.
  6. 6In a pot, add rice, chicken broth, bay leaf, cardamom pods, cinnamon stick, and salt.
  7. 7Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes until fluffy.
  8. 8Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes until fluffy.
  9. 9Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes until fluffy.
  10. 10Turn off heat and let rest covered for 5 minutes. Remove whole spices before serving.
  11. 11Turn off heat and let rest covered for 5 minutes. Remove whole spices before serving.
  12. 12Turn off heat and let rest covered for 5 minutes. Remove whole spices before serving.
  13. 13Heat coconut oil in a wide pan over medium heat.
  14. 14Heat coconut oil in a wide pan over medium heat.
  15. 15Heat coconut oil in a wide pan over medium heat.
  16. 16Add onion and sauté until soft and lightly golden.
  17. 17Add onion and sauté until soft and lightly golden.
  18. 18Add onion and sauté until soft and lightly golden.
  19. 19Stir in garlic and ginger, cooking for 30 seconds until fragrant.
  20. 20Stir in garlic and ginger, cooking for 30 seconds until fragrant.
  21. 21Stir in garlic and ginger, cooking for 30 seconds until fragrant.
  22. 22Add turmeric, curry powder, paprika, salt, and pepper. Stir well.
  23. 23Add turmeric, curry powder, paprika, salt, and pepper. Stir well.
  24. 24Add turmeric, curry powder, paprika, salt, and pepper. Stir well.
  25. 25Add chicken pieces and sear for 3–4 minutes until lightly golden.
  26. 26Add chicken pieces and sear for 3–4 minutes until lightly golden.
  27. 27Add chicken pieces and sear for 3–4 minutes until lightly golden.
  28. 28Pour in coconut milk and chicken broth. Stir gently.
  29. 29Pour in coconut milk and chicken broth. Stir gently.
  30. 30Pour in coconut milk and chicken broth. Stir gently.
  31. 31Simmer uncovered for 15–20 minutes until chicken is tender and sauce thickens.
  32. 32Simmer uncovered for 15–20 minutes until chicken is tender and sauce thickens.
  33. 33Simmer uncovered for 15–20 minutes until chicken is tender and sauce thickens.
  34. 34Stir in soy sauce and lime juice. Taste and adjust seasoning.
  35. 35Stir in soy sauce and lime juice. Taste and adjust seasoning.
  36. 36Stir in soy sauce and lime juice. Taste and adjust seasoning.
  37. 37Spoon aromatic jasmine rice into bowls.
  38. 38Spoon aromatic jasmine rice into bowls.
  39. 39Spoon aromatic jasmine rice into bowls.
  40. 40Top with golden coconut chicken and plenty of sauce.
  41. 41Top with golden coconut chicken and plenty of sauce.
  42. 42Top with golden coconut chicken and plenty of sauce.
  43. 43Garnish with fresh cilantro or parsley.
  44. 44Garnish with fresh cilantro or parsley.
  45. 45Garnish with fresh cilantro or parsley.

Ingredients

  • 600 g chicken thighs or breasts, cut into chunks
  • 600 g chicken thighs or breasts, cut into chunks
  • 600 g chicken thighs or breasts, cut into chunks
  • 1 tbsp coconut oil or olive oil
  • 1 tbsp coconut oil or olive oil
  • 1 tbsp coconut oil or olive oil
  • 1 small onion, finely chopped
  • 1 small onion, finely chopped
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fresh ginger, grated
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • Salt and black pepper to taste
  • Salt and black pepper to taste
  • Salt and black pepper to taste
  • 1 can (400 ml) full-fat coconut milk
  • 1 can (400 ml) full-fat coconut milk
  • 1 can (400 ml) full-fat coconut milk
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 tbsp soy sauce or tamari
  • 1 tbsp soy sauce or tamari
  • 1 tbsp soy sauce or tamari
  • 0.5 Juice of lime
  • 0.5 Juice of lime
  • 0.5 Juice of lime
  • Fresh cilantro or parsley for garnish
  • Fresh cilantro or parsley for garnish
  • Fresh cilantro or parsley for garnish
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 2 green cardamom pods (lightly crushed)
  • 2 green cardamom pods (lightly crushed)
  • 2 green cardamom pods (lightly crushed)
  • 1 small cinnamon stick
  • 1 small cinnamon stick
  • 1 small cinnamon stick
  • 1 pinch Pinch of salt
  • 1 pinch Pinch of salt
  • 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.