Dinner

Coconut Chicken Brothy Rice Recipe

ByJeannette Jaeger January 8, 2026January 8, 2026

Introduction

Coconut Chicken Brothy Rice is a comforting dish that combines tender chicken, fragrant spices, and creamy coconut milk. This flavorful meal is perfect for those cozy nights when you crave something warm and satisfying.

A dark round bowl holds a meal with two main parts: on the left, bright white cooked rice topped with fresh green cilantro leaves; on the right, creamy orange soup with a few red chili spots and green herbs floating on top. In the center, sliced white chicken breast sits partly submerged in the soup, with a reddish-brown sauce drizzled on top. A wooden spoon is inserted into the chicken, and behind the chicken, two lime wedges add a fresh green and yellow touch. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 teaspoon Turmeric
1/4 cup Fresh cilantro
2 pieces Lime wedges, for serving

Instructions

Step 1: Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant.
Step 2: Stir in curry powder and turmeric to toast the spices slightly.
Step 3: Pour in chicken broth and coconut milk, then season with salt and black pepper. Bring to a gentle simmer.
Step 4: Add the boneless chicken thighs to the pot, cover, and simmer for about 20 minutes until cooked through.
Step 5: While the chicken cooks, prepare rice separately according to package instructions.
Step 6: Once the chicken is done, remove it and slice into pieces. Return the slices to the broth to warm through.
Step 7: Serve the sliced chicken and broth over cooked rice. Garnish with chopped green onions, fresh cilantro, and lime wedges.

Tips & Variations

Use jasmine rice for a more aromatic base, and adjust curry powder to your preferred spice level.
Swap chicken thighs for breast if you prefer leaner meat, but be careful not to overcook.
For added texture, sprinkle toasted coconut flakes on top before serving.

Storage

Store leftover coconut chicken broth and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

A white bowl holds a layer of white rice at the bottom, partially soaked in a light brown broth with small bits of spices and herbs. On top of the rice, there are several pieces of golden-brown roasted chicken with a crispy skin, garnished with bright green fresh herbs like coriander leaves and sliced green onions. The bowl is placed on a white marbled texture surface, with a shiny silver pot containing more broth and chicken in the background on the left side. On the right side, there is an open jar of red chili oil with a spoon inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but it cooks faster and can dry out more easily. Keep an eye on it to avoid overcooking.

Is this dish spicy?

The curry powder adds warmth, but the dish is generally mild and creamy thanks to the coconut milk. Adjust spice levels by adding more curry powder or a pinch of chili flakes if desired.