Golden Coconut Chicken Rice (Printable)
Creamy coconut broth with tender chicken, jasmine rice and warming curry spices — simple, gluten-free comfort.
# What You Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 14 oz), sliced
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, sliced
07 - 1 cup baby spinach (optional)
→ Rice
08 - 3/4 cup jasmine or basmati rice, rinsed
→ Liquids
09 - 4 cups low-sodium chicken broth
10 - 1 can (14 oz) full-fat coconut milk
→ Spices & Seasoning
11 - 1 tablespoon curry powder (mild or medium)
12 - 1/2 teaspoon turmeric
13 - 1 teaspoon ground coriander
14 - 1/2–1 teaspoon salt, to taste
15 - 1/4 teaspoon black pepper
16 - 1/2 teaspoon chili flakes (optional)
→ Garnishes
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Toasted coconut flakes
# How To Make It:
01 - Heat 1 tablespoon oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and softened.
02 - Add the diced carrots and sliced bell pepper. Continue cooking for 3 minutes, stirring occasionally, until slightly softened.
03 - Stir in the curry powder, turmeric, and ground coriander. Toast the spices for 30 seconds, stirring constantly, until deeply fragrant.
04 - Add the sliced chicken breasts to the pot. Cook, stirring occasionally, for about 4 minutes until the chicken is just opaque on the outside.
05 - Pour in the chicken broth and coconut milk. Add the rinsed rice and stir well to combine. Bring to a gentle boil over medium-high heat.
06 - Reduce heat to low, cover the pot, and simmer for 18–20 minutes, stirring occasionally, until the rice is fully cooked and the chicken is tender throughout.
07 - Stir in the baby spinach if using and let it wilt for 1 minute. Season with salt, pepper, and chili flakes, adjusting to taste.
08 - Ladle the soup into bowls. Garnish with chopped cilantro, lime wedges, and toasted coconut flakes as desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The coconut milk and turmeric create this velvety, golden broth that tastes far more indulgent than it actually is.
- Everything cooks in one pot, which means you get layers of flavor and a sink with only one thing in it.
02 -
- Do not skip rinsing the rice or you will end up with a gummy, starchy broth that feels more like porridge than soup.
- Full fat coconut milk is the one place you should not cut corners because light coconut milk leaves the broth thin and flat.
03 -
- Taste your curry powder before you start because brands vary wildly in heat and sweetness, and knowing what you are working with changes how you season.
- Letting the soup rest off the heat for 5 minutes before serving allows the rice to settle and the broth to thicken slightly into that perfect silky consistency.