Description
A comforting and flavorful one-pot dish made with tender chicken thighs, creamy coconut milk, aromatic turmeric, and fresh kale. Balanced with spice and acidity, this dish is deeply satisfying and perfect for both weeknight dinners and special occasions.
Ingredients
- 1½ cups basmati rice
- 2 Tbsp. grapeseed or vegetable oil
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1½ lb. skinless, boneless chicken thighs (6–8 pieces)
- 1 tsp. ground turmeric
- ½ tsp. cayenne pepper
- 2½ tsp. kosher salt, divided
- 1 (13.5 oz) can unsweetened coconut milk
- ½ bunch Tuscan kale, stems removed, sliced thin (about 2 cups)
- Store-bought pickled red chiles (optional)
- Lime wedges (for serving)
Instructions
-
Rinse and Soak Rice
Rinse basmati rice under cold water until clear. Soak in a bowl of cold water for 30–45 minutes. Drain before using. -
Sauté Aromatics
Heat oil in a wide, heavy pot over medium-high. Add shallots and cook until golden. Stir in garlic and cook until softened, about 1 minute. -
Cook Chicken
Add chicken thighs, turmeric, cayenne, and 1½ tsp salt. Stir to coat and cook for 2 minutes until chicken begins to turn opaque. -
Simmer Chicken
Add ¾ cup water. Bring to simmer. Cover, reduce heat to low, and cook for 20 minutes, flipping chicken halfway through. -
Add Rice and Coconut Milk
Add drained rice to pot, followed by coconut milk and remaining 1 tsp salt. Stir gently. Bring to a boil. -
Steam Rice
Drape a kitchen towel under the pot lid and tie up the ends. Cover and cook over the lowest heat for 15 minutes without lifting the lid. -
Add Kale
Remove from heat. Uncover and lay kale over the top without stirring. Cover again and let sit for 10 minutes to wilt. -
Serve
Fluff rice gently. Divide into bowls. Garnish with pickled chiles and lime wedges if desired.
Notes
- Use full-fat, unsweetened coconut milk for best results.
- Substitute Tuscan kale with spinach or chard if needed.
- For extra spice, double the cayenne or add fresh sliced chiles.
- Let the dish rest after cooking—flavors deepen with time.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: One-Pot Cooking, Stovetop
- Cuisine: Southeast Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 598
- Sugar: 2g
- Sodium: 875mg
- Fat: 29g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 128mg