Golden Coconut Chicken Rice (Printable Version)
Tender chicken, coconut milk, and jasmine rice simmered with curry and turmeric for a cozy, fragrant gluten-free meal.
# Ingredient List:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 14 oz), sliced
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, sliced
07 - 1 cup baby spinach (optional)
→ Rice
08 - ¾ cup jasmine or basmati rice, rinsed
→ Liquids
09 - 4 cups low-sodium chicken broth
10 - 1 can (14 oz) full-fat coconut milk
→ Spices & Seasonings
11 - 1 tablespoon curry powder (mild or medium)
12 - ½ teaspoon turmeric
13 - 1 teaspoon ground coriander
14 - ½–1 teaspoon salt, to taste
15 - ¼ teaspoon black pepper
16 - ½ teaspoon chili flakes (optional)
→ Garnishes
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Toasted coconut flakes
# Step-by-Step Instructions:
01 - Heat 1 tablespoon oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and softened.
02 - Add the diced carrots and sliced bell pepper. Cook for 3 minutes, stirring occasionally, until slightly tender.
03 - Stir in the curry powder, turmeric, and ground coriander. Toast the spices for 30 seconds, stirring constantly, until deeply fragrant.
04 - Add the sliced chicken breasts and cook, stirring occasionally, for about 4 minutes until the exterior is just opaque.
05 - Pour in the chicken broth and coconut milk. Add the rinsed rice and stir to combine. Bring to a gentle boil.
06 - Reduce heat to low, cover the pot, and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
07 - Stir in the baby spinach if using and let wilt for 1 minute. Season with salt, pepper, and chili flakes to taste.
08 - Ladle into warm bowls. Garnish with chopped cilantro, lime wedges, and toasted coconut flakes. Serve immediately.
# Tips from hearthlykitchen:
01 -
- It tastes like something you would get at a cozy Southeast Asian spot but comes together in under an hour with pantry staples.
- The coconut milk makes it velvety without a drop of cream, so it is naturally dairy free and gluten free.
02 -
- Do not skip blooming the spices in oil, I tried rushing it once and the soup tasted flat and one dimensional.
- Full fat coconut milk is the secret to the silky texture, light coconut milk leaves you with a thin brothy result that lacks richness.
03 -
- Rinse the rice until the water runs clear or you will end up with a thick porridge instead of a silky soup.
- Toast the coconut flakes in a dry pan for two minutes before garnishing, the crunch and nutty aroma are worth the extra step.