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Creamy coconut chicken & rice
Easier-to-swallow option below ↓coconut-chicken, in-the-pan
Tender chicken thighs209 kcal in a coconut35 kcal sauce you'll want to spoon over everything. It's comforting, forgiving, and the rice205 kcal soaks up every bit of it.
Thighs over breast here — they stay juicy and add a little more richness, which is exactly what we're after. A full tin of coconut milk445 kcal keeps the sauce generous.
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Creamy coconut chicken & rice
Prep
10 min
Cook
25 min
Serves
4
Per serving
+650
Ingredients
- 600g boneless chicken thighs
- 1 onion, finely sliced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 1 × 400ml tin full-fat coconut milk
- 2 tbsp olive oil119 kcal
- 300g basmati rice205 kcal
- Lime, fresh coriander, salt
Method
- Cook the rice to packet instructions and keep it warm.
- Brown the chicken in the olive oil over medium-high heat, then set aside.
- In the same pan, soften the onion, then add the garlic, ginger and curry powder and cook until fragrant.
- Pour in the coconut milk, return the chicken, and simmer 12–15 minutes until cooked through and the sauce thickens.
- Finish with a squeeze of lime and plenty of coriander. Serve over the rice with the sauce spooned generously on top.
A handful of cashews157 kcal or a side of warm naan260 kcal brushed with butter102 kcal rounds it out and adds easy calories.
Make it your own
- Add spinach7 kcal or peas62 kcal in the last few minutes for colour.
- Swap chicken for chickpeas and paneer to keep it vegetarian.
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