Golden Coconut Chicken Rice (Printable)
Creamy coconut and turmeric chicken with tender rice, ginger, and lime for a cozy, dairy-free bowl.
# What You'll Need:
→ Poultry
01 - 2 boneless skinless chicken breasts (about 14 oz), diced
→ Vegetables & Aromatics
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, peeled and sliced
06 - 1 red bell pepper, diced
→ Rice
07 - ¾ cup jasmine or basmati rice, rinsed
→ Liquids
08 - 4 cups chicken broth
09 - 1 can (13.5 oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1½ teaspoons ground turmeric
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon ground coriander (optional)
13 - 1½ teaspoons salt, or to taste
14 - 2 tablespoons olive oil or coconut oil
15 - Juice of 1 lime
→ Garnish
16 - 2 tablespoons fresh cilantro or parsley, chopped
17 - Lime wedges, for serving
# How to Make It:
01 - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Stir in the turmeric, black pepper, and coriander if using. Cook for 1 minute to bloom the spices and release their oils.
03 - Add the carrots and red bell pepper. Sauté for another 2 minutes to lightly soften.
04 - Add the diced chicken and cook until just browned on the outside, about 4 to 5 minutes.
05 - Stir in the rinsed rice, then pour in the chicken broth. Bring to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Pour in the coconut milk and add salt. Continue to simmer uncovered for 8 to 10 minutes until the chicken is cooked through, the rice is tender, and the soup reaches a creamy consistency.
07 - Stir in the lime juice. Taste and adjust seasonings as needed.
08 - Ladle into bowls, garnish with fresh cilantro or parsley, and serve with additional lime wedges on the side.
# Expert Tips:
01 -
- The coconut milk makes it creamy without a drop of dairy, which means everyone at the table can enjoy it.
- Turmeric gives the soup its gorgeous golden hue and a subtle warmth that feels like a hug from the inside.
- It comes together in under an hour with ingredients you probably already have tucked in your pantry.
02 -
- Stir the soup occasionally while the rice cooks because rice loves to settle and stick to the bottom of the pot when you are not looking.
- Add the lime juice off the heat to preserve its bright, fresh flavor rather than cooking it into bitterness.
- Leftovers thicken overnight in the fridge, so just add a splash of broth or water when reheating to bring back the soupy consistency.
03 -
- Shake the can of coconut milk vigorously before opening so the cream and water are blended smoothly into the soup.
- Toasting the turmeric in oil for that one minute before adding liquid transforms it from dusty and flat to deeply aromatic and complex.