One Pot Coconut Chicken & Rice

When it's all in one pot, it's ten times easier. And this dish is exactly that!

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Cook: 45 mins

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Add chicken thighs, yoghurt, ginger, turmeric, chilli powder and salt to a bowl and mix well until chicken is completely coated and set aside. Leave to marinade at least 15 mins.
Heat coconut oil in a large deep pan or casserole dish on a medium heat and add chicken thighs. Cook for 5-6 mins before flipping and cooking a further 5-10 mins until chicken is cooked through. Remove chicken thighs and set aside.
Add onion to pan with a small splash of water to help onion to soak up that flavour from the pan and fry for 5 mins. Add garlic, ginger, turmeric chilli powder and another splash of water. Stir constantly until onion is coated in spices and leave to fry for 1 min.
Stir basmati rice into onion and spices, then add coconut milk and 1/2 a mug of hot, recently boiled, water. Give it all a good stir, bring to a simmer, place chicken thighs back on top of rice, cover with a lid and leave to cook for 15-20 mins, until rice is cooked.
Garnish with some chopped cashews and coriander before serving and enjoy!

Nutritional Info

Cals – 624
Carbs – 50g
Fat – 30g
Protein – 39g

Ingredients

Serves Serves 4

For The Chicken

  • 5-6 skinless chicken thighs.
  • 2 tbsp of yoghurt.
  • Tsp ginger.
  • Tsp of turmeric.
  • 1/2 tsp of chilli powder.
  • 1/4 tsp of salt.

For The Rice Pot

  • Tbsp of coconut oil.
  • 1 onion - thinly sliced.
  • 2-3 cloves of garlic - grated.
  • Tsp of ginger - grated.
  • 1/2 tsp of chilli powder.
  • 250g of basmati rice - soaked and drained.
  • 1 can of coconut milk - heated in microwave for 60 seconds.
  • 1/2 a large mug of boiled water.

To Serve

  • Chopped cashews
  • Coriander

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