Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium pot, melt 1 tablespoon of coconut oil over medium heat. Add 3 cloves of minced garlic and 1 inch of grated ginger, sauté for 3-4 minutes.
- Pour in 4 cups of chicken broth and 1 can of coconut milk. Stir in 1 tablespoon of curry powder, 1/2 teaspoon of turmeric, and 1 teaspoon of salt. Simmer for about 5 minutes.
- Add 1 pound of boneless chicken thighs into the broth. Cover and cook for approximately 20 minutes until tender.
- Prepare 1 cup of jasmine rice in a separate pot according to the package instructions.
- Once the chicken is cooked, slice it and return to the pot. Serve with rice and garnish with green onions, cilantro, and lime wedges.
Nutrition
Notes
Feel free to customize with additional vegetables for extra nutrition and flavor.
