Description
A flavorful and creamy coconut chicken served over rice with a hint of lime and cilantro.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup jasmine rice, uncooked
- 1 can (13.5 oz) coconut milk
- 1 tbsp coconut oil
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1 tsp turmeric
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
1. Prepare the Crust:
- Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions and set aside.
- In a large skillet, heat coconut oil over medium heat. Add ginger and garlic, sauté for 1 minute until fragrant.
- Add chicken pieces to the skillet and cook until browned on all sides, about 5-6 minutes.
- Pour in coconut milk, lime juice, turmeric, red pepper flakes, salt, and pepper. Stir well and bring to a simmer.
- Reduce heat to low and let the chicken cook in the coconut sauce for 15-20 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
- Serve the coconut chicken over the cooked rice. Garnish with fresh cilantro and lime wedges.
Notes
You can customize the seasonings to taste.