One-Pan Coconut Milk Turmeric Chicken Rice

Golden pan-seared chicken thighs served over fragrant, buttery turmeric rice. Simmered in rich coconut milk and chicken broth, this one-pan dish delivers incredible warmth and comforting aromatics.

Ingredients

• 4 pieces boneless chicken thighs
• to taste black pepper
• to taste sea salt
• 1 tbsp cooking sake
• 1 red onion
• 1 tbsp olive oil
• 1 tbsp butter
• 1 cinnamon stick
• 1 bay leaf
• 3 whole cloves
• 3 pods green cardamom
• 1 tbsp turmeric powder
• 1.5 cups white rice
• 1 cup coconut milk
• 1 cup chicken broth
• to garnish fresh cilantro
• 1 wedge lemon

Instructions

1. 1Season the chicken

   

   Place the fresh boneless chicken thighs into a mixing bowl. Sprinkle the meat evenly with black pepper and sea salt, then pour in a little cooking sake. Mix everything thoroughly and let it marinate for about ten minutes to absorb the flavors.

   Tip: Marinating with cooking sake not only tenderizes the chicken but also helps remove any raw poultry odors.
2. 2Slice the aromatics

   

   While the chicken marinates, prepare the remaining ingredients. Take a fresh red onion and carefully slice it into even rounds on a wooden cutting board.

   Tip: Uniform slices ensure that the onions will cook evenly and caramelize at the same rate later in the process.
3. 3Sear the chicken

   

   Heat a skillet over medium heat and pour in a drizzle of olive oil. Carefully place the seasoned chicken thighs into the pan, ensuring they go in skin-side down to start rendering the fat.

   Tip: Always start poultry skin-side down in the pan to achieve a beautifully crisp and golden-brown skin.
4. 4Fry until golden

   

   Fry the chicken thighs over medium heat, allowing them to cook thoroughly. Use a pair of tongs to check the underside and flip the pieces so both sides cook evenly until golden brown. Once fully cooked, remove the chicken from the pan and set it aside.

   Tip: Avoid moving the chicken too early; letting it sear undisturbed helps develop a flavorful crust.
5. 5Add butter to the pan

   

   Lower the heat on the stove to prevent any leftover drippings from burning. Drop a cube of butter into the pan and let it melt completely.

   Tip: Using the same pan without wiping it out allows the butter to lift the rich, savory browned bits left behind by the chicken.
6. 6Sauté the red onions

   

   Turn down the heat and add butter to the pan. Once the butter is melted and gently foaming, toss in the sliced red onions. Stir-fry them consistently until they soften and become slightly caramelized.

   Tip: Lowering the heat prevents the butter from browning too quickly before the onions have a chance to cook down and sweeten.
7. 7Add the whole spices

   

   Once the onions are slightly caramelized, drop in the cinnamon stick, bay leaf, cloves, and green cardamom. Stir the mixture well to allow the heat to release the aromatic oils from the spices into the fat.

   Tip: Toasting whole spices directly in the butter ensures a deep, rich flavor profile for the entire dish.
8. 8Add turmeric powder

   

   Add a spoonful of turmeric powder into the spiced onion mixture and stir-fry the spices until fragrant.

   Tip: Stir continuously so the spices bloom evenly in the butter and oil without burning.
9. 9Incorporate the rice

   

   Add the white rice, which has been pre-soaked for 20 minutes and drained, directly into the fragrant spiced onion mixture. Stir gently to coat all the grains in the buttery, spiced base.

   Tip: Pre-soaking the rice removes excess surface starch and ensures the grains cook evenly without becoming mushy.
10. 10Pour in coconut milk

    

    Pour an appropriate amount of rich coconut milk into the pan with the rice. Mix everything together so the coconut milk combines thoroughly with the aromatics and coats the grains.

    Tip: Stirring the coconut milk in well prevents clumping and helps build an even, creamy texture throughout the dish.
11. 11Pour chicken broth

    

    Pour in chicken broth so that the liquid slightly covers the rice and spice mixture, then mix everything well.

    Tip: Ensure the broth is well-distributed to cook the pre-soaked white rice evenly.
12. 12Simmer the rice

    

    Cover the pot securely with a lid and let the rice simmer over low heat for 15 minutes.

    Tip: Keep the heat low to prevent the bottom from burning while the rice absorbs the liquid.
13. 13Check the rice

    

    When the 15-minute timer is up, open the lid to reveal the aromatic cooked yellow turmeric rice.

    Tip: Check that the liquid has been fully absorbed before moving to the next step.
14. 14Add the fried chicken

    

    Place the previously fried chicken thighs on top of the cooked turmeric rice, cover the pot again, and simmer for the final 3 minutes.

    Tip: Placing the chicken on top allows the flavors to meld and warms the meat through.

Storage & Reheating

Burn It Off

Frequently Asked Questions