Ingredients
Scale
- 1 ½ lbs boneless chicken thighs, cut into bite-sized pieces
- 1 cup jasmine rice, rinsed
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons yellow curry powder
- 1 teaspoon turmeric
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon soy sauce
- 1 teaspoon honey
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat oil in a large skillet over medium heat. Add chicken pieces and season with salt and pepper. Cook until lightly browned on all sides.
- Add onion, garlic, and ginger to the skillet. Sauté for 2-3 minutes until fragrant and softened.
- Stir in curry powder and turmeric, coating the chicken and vegetables with the spices.
- Add jasmine rice, coconut milk, and chicken broth. Mix everything together and bring to a gentle simmer.
- Cover the skillet and cook for 18-20 minutes, or until the rice is fluffy and the chicken is fully cooked.
- Add sliced bell pepper and broccoli during the last 5 minutes of cooking to keep them tender but slightly crisp.
- Stir in soy sauce and honey for extra depth of flavor. Adjust seasoning if needed.
- Remove from heat, garnish with fresh cilantro, and serve warm with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520 kcal