I love how this recipe brings together rich coconut milk, warming spices, and juicy chicken all in one pot. It’s perfect for chilly evenings or when I’m craving something hearty but not too heavy. The broth is full of flavor, the chicken stays incredibly tender, and the rice soaks up all that goodness. Plus, it comes together in under an hour with minimal cleanup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups chicken broth
1 can coconut milk
3 cloves garlic, minced
1 inch ginger, grated
1 pound boneless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup long-grain white rice (or jasmine rice)
2 stalks green onions (for topping)
1 tablespoon curry powder (adjust to taste)
1/2 teaspoon turmeric
1/4 cup fresh cilantro (for garnish)
2 lime wedges (for serving)
Directions
I start by melting a bit of coconut oil in a medium pot over medium heat. Then I sauté the garlic and ginger for about 3–4 minutes until they’re fragrant.
I stir in the curry powder and turmeric, letting the spices bloom for just a minute before pouring in the chicken broth and coconut milk.
I season the chicken thighs with salt and pepper, then gently add them to the pot. I cover and let them simmer for about 20 minutes until they’re cooked through and tender.
While the chicken is simmering, I cook the rice separately according to the package instructions so it stays light and fluffy.
Once the chicken is done, I remove it from the pot and slice it into pieces. I return it to the broth or plate it separately, depending on how I want to serve it.
I spoon the cooked rice into bowls, ladle the coconut broth and chicken on top, and finish each bowl with green onions, fresh cilantro, and a squeeze of lime.
Servings and Timing
This recipe serves 4 and takes about 45 minutes from start to finish — roughly 15 minutes of prep and 30 minutes of cooking.
Variations
I’ve swapped chicken thighs for chicken breast before — it works well but needs careful simmering to stay juicy.
For extra depth, I sometimes add a spoonful of red curry paste or a dash of fish sauce.
If I want more veggies, I toss in baby spinach or snap peas during the last few minutes of simmering.
For heat, I add chili flakes or sliced red chili just before serving.
When I’m feeling indulgent, I add a soft-boiled egg on top of the bowl.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything gently on the stovetop, adding a splash of broth or water if the rice has absorbed too much liquid. I avoid microwaving the chicken too long to keep it from drying out.
FAQs
Can I use brown rice instead of white rice?
Yes, I can — I just cook it separately since it takes longer. It adds a nutty texture that pairs nicely with the coconut broth.
Is this dish spicy?
Not by default. It’s warm from the curry powder, but I control the spice level. I can always add chili if I want more heat.
Can I make this vegetarian?
Definitely. I skip the chicken and use tofu or chickpeas, and swap in vegetable broth. It’s still rich and satisfying.
Do I have to use jasmine rice?
No, any long-grain white rice works fine. I’ve even tried it with basmati and it was delicious.
Can I freeze this?
I usually don’t because the coconut milk can separate when frozen. If I do freeze it, I reheat it gently and whisk the broth to bring it back together.
Conclusion
Coconut chicken brothy rice is everything I want in a cozy, one-pot meal: rich, aromatic, and deeply satisfying. The layers of flavor from coconut, spices, and tender chicken make every bite feel like a hug. It’s a go-to when I need comfort fast — and it always delivers.
