Creamy coconut chicken & rice
Easier-to-swallow option below ↓Chicken thighs209 kcal simmered in a whole tin of coconut milk445 kcal make a sauce generous enough to soak into every grain of rice205 kcal. It is gently spiced, forgiving to cook, and built for second helpings.
Thighs stay juicy through the simmer where breast would tighten up, and they bring a little extra richness to the sauce as they cook. The full-fat coconut milk matters too; it keeps everything silky and carries a good share of the calories in the pan.
Why it works
Soft rice under a silky sauce is easy eating on a low-appetite night, and a normal-looking plate adds around 650 calories. Lime and coriander go on at the end so the richness finishes bright instead of heavy.
Creamy coconut chicken & rice
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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