CHICKEN WITH COCONUT CURRY RICE | One Pan Meal

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken can be more economical.

Introduce the recipe and thank for the apron gift.

Prepare seasoning by mixing 1 teaspoon each of garlic powder, onion powder, and turmeric.

Season the chicken thighs with the prepared seasoning, salt, and pepper.

Heat oil in a pan over medium-high heat and sear chicken thighs smooth side down for about 4 minutes.

Flip the chicken and sear for another 3-4 minutes, then remove and set aside.

Scrape black bits from the pan while keeping some brown bits for flavor.

Add more oil to the pan, then add diced onion and minced garlic; cook for about 3 minutes until softened.

Add rinsed basmati rice to the pan and cook for another minute.

Pour in 1 and 1/2 cups of chicken broth and a 15 oz can of coconut milk.

Add 1 tablespoon of curry powder, salt, and pepper; mix well.

Return the chicken to the pan, reduce heat to low, and cook for about 25 minutes until rice is tender and chicken is cooked through.

Chop cilantro for garnishing and squeeze lime juice over the dish before serving.

Fluff the rice before returning the chicken to the pan and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens