Spiced Coconut Chicken and Rice
Spiced Coconut Chicken and Rice is a main course that serves 4. One portion of this dish contains roughly 37g of protein, 43g of fat, and a total of 817 calories. For $2.76 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. If you have bell pepper, curry powder, light coconut milk, and a few other ingredients on hand, you can make it. This recipe from Epicurious has 706 fans. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a super spoonacular score of 89%. If you like this recipe, you might also like recipes such as One Pan Tandoori Chicken with Spiced Coconut Rice, Spiced Coconut Rice, and Coconut lime baked chicken with coconut mango sticky rice.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
Freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs
2 tablespoons cilantro leaves plus stems, stems and leaves divided
1 tablespoon curry powder
3 medium garlic cloves, minced
1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices
1 teaspoon ground turmeric
1 1/3 cups jasmine rice, rinsed
Kosher salt
1 (14-ounce) can light coconut milk
1 lime, halved (one half cut into wedges, for serving)
1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch slices
1 1/2 teaspoons sugar
1/2 cup water
Equipment:
instant pot
pot
bowl
Cooking instruction summary:
Preparation Select Saut on high heat on the Instant Pot and add the oil. Once hot, add the onion and ginger and saut for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute. Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid. Select Manual and cook for 13 minutes on high pressure. When cooking is complete, use a quick release. Transfer the chicken to a platter. Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes. Meanwhile, remove the skin and bones from the chicken and discard. When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam. Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges. Variation To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release. Per Serving - Calories: 835, Total Carbohydrates: 60g, Saturated Fat: 31g, Trans Fat: 0g, Fiber: 7g, Protein: 31g, Sodium: 169mg
Step by step:
1. Select Saut on high heat on the Instant Pot and add the oil.
2. Once hot, add the onion and ginger and saut for 2 minutes.
3. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
4. Add the chicken and season with salt and pepper.
5. Add the coconut milk and water. Secure the lid.
6. Select Manual and cook for 13 minutes on high pressure.
7. When cooking is complete, use a quick release.
8. Transfer the chicken to a platter.
9. Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
10. Meanwhile, remove the skin and bones from the chicken and discard.
11. When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
12. Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper.
13. Serve in bowls topped with cilantro leaves and lime wedges.
14. Variation
15. To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.
16. Per Serving - Calories: 835, Total Carbohydrates: 60g, Saturated Fat: 31g, Trans Fat: 0g, Fiber: 7g, Protein: 31g, Sodium: 169mg
Nutrition Information:
covered percent of daily need
