Coconut Turmeric Chicken with Fragrant Rice 🥥🍗🌾
Golden chicken simmered in coconut and turmeric, served with spiced rice.
Ingredients
For the chicken:
600 g chicken thighs or breast, cut into chunks
1 can (400 ml) coconut milk
1 tsp ground turmeric
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp lime juice
Salt and pepper to taste
1 tbsp oil
For the fragrant rice:
1 cup basmati or jasmine rice
1 ¾ cups water or chicken broth
1 small cinnamon stick
2 cardamom pods (optional)
1 bay leaf
Pinch of salt
Instructions
Marinate the chicken with turmeric, salt, and pepper. Let sit for 15 minutes.
Cook the chicken: In a large pan, heat oil and sauté onion until soft. Add garlic and ginger, cook for 1 minute. Add chicken and brown lightly on all sides.
Pour in coconut milk and lime juice. Simmer gently for 15–20 minutes until chicken is tender and sauce is slightly thickened.
Make the rice: Rinse rice until water runs clear. In a pot, combine rice, water (or broth), cinnamon, cardamom, bay leaf, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes. Let rest 5 minutes, then fluff with a fork.
Serve chicken over the rice, spooning sauce on top. Garnish with fresh herbs or a lime wedge if desired.
Creamy, golden, and aromatic—comfort in every bite.