CHICKEN WITH COCONUT CURRY RICE | One Pan Meal

Chicken & Coconut Curry Rice

Ingredients
5-6 bone in chicken thighs (I removed the skin), can also use boneless skinless thighs
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 onion, diced
4 garlic cloves, minced
1 1/2 cups basmati rice
1 1/2 cups chicken broth
15 oz can full fat coconut milk
1 tablespoon curry powder
Lime wedges
Chopped cilantro

Directions
Season chicken on both sides with turmeric, garlic powder, onion powder, salt, and pepper.
Heat oil in a pan over medium high heat and sear chicken 4 minutes per side. Remove and set aside.
Add more oil and sauté onions and garlic for 2-3 minutes.
Stir in rice and cook for another minute.
Add chicken broth, coconut milk, and curry powder. Season well with salt and bring to a boil.
Return chicken back to the pan. Cover and reduce heat all the way down to low and cook for 25 minutes, until the rice is tender and the chicken is cooked through.
Remove chicken, fluff rice and return chicken back to the pan. Serve with lime wedges and chopped cilantro.

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