One Pot Coconut Chicken Rice

A fragrant and creamy rice dish made with marinated chicken, basmati rice, and coconut milk—comforting, delicious, and all in one pot!

Chicken Marinade

Ingredients:

• ½ kg boneless chicken (cut into pieces)

• ½ tsp salt

• 2 tbsp plain yogurt

• 1 tsp ginger paste

• 1 tsp garlic paste

• ¼ tsp turmeric powder

• ½ tsp red chili powder

Instructions:

1. In a bowl, mix chicken with salt, yogurt, ginger paste, garlic paste, turmeric, and red chili.

2. Cover with cling wrap and marinate for 15 minutes.

One Pot Preparation

Ingredients:

• 3 tbsp cooking oil

• ½ cup sliced onion

• 2 bay leaves

• ¼ tsp ginger paste

• 1½ cups basmati rice (soaked for 30 minutes)

• 1 tsp salt

• 1½ cups hot coconut milk

• 1 cup hot water

• ½ tsp garam masala

• 1½ tbsp fresh coriander (chopped)

• 1 tsp ghee

Method:

1. In a large pot, heat oil and add marinated chicken.

2. Cook on low-medium heat for 10–12 minutes until lightly browned. Remove and set aside.

3. In the same pot, add sliced onions and a splash of water. Sauté until onions are soft.

4. Add bay leaves and ¼ tsp ginger paste. Mix well.

5. Add soaked and drained rice. Gently stir to coat with the flavors.

6. Pour in hot coconut milk and hot water. Stir gently.

7. Return the cooked chicken to the pot.

8. Cover with lid and cook on low-medium heat for 10–15 minutes, or until rice is cooked and liquid is absorbed.

9. Sprinkle garam masala, chopped coriander, and ghee.

10. Give it a gentle final stir. Serve hot!

Pro Tips:

• Use thick coconut milk for richer flavor.

• Add a slit green chili for an extra kick.

• Tastes great with a side of raita or fresh cucumber salad.