Caitlin Bensel
Hands-On Time
20 Mins
Total Time
30 Mins
Yield
Serves 6

A dinner with tons of flavor that’s on the table in 30 minutes? Yes, please! In the case of this one-pot chicken recipe, you’ll braise curry powder-spiced chicken thighs in a coconut- and cilantro-infused rice mixture. While this cooks, all that’s left to do is make a quick peanut sauce that elevates everything it touches. It’s a simple and tasty meal that doesn’t create a lot of dishes, which is why this will likely become a go-to in your kitchen.

How to Make It

Step 1

Heat 1½ tablespoons oil in a large, high-sided skillet with a lid over medium-high. Season chicken with curry powder and 1½ teaspoons salt. Cook half the chicken, flipping once, until browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining 1½ tablespoons oil and chicken.

Step 2

Chop cilantro stems to equal ¼ cup; set leaves aside. Return skillet to medium-high. Add cilantro stems and shallot; cook, stirring often, for 30 seconds. Stir in 1½ cups coconut milk, ¼ cup water, and remaining ½ teaspoon salt, scraping up any browned bits. Add rice and chicken; bring to a boil. Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, about 12 minutes. Remove from heat and let steam, covered, for 5 minutes.

Step 3

Meanwhile, stir peanut butter, lime juice, tamari, sugar, and remaining ¼ cup coconut milk in a bowl. Drizzle sauce over rice and chicken; top with cilantro leaves. Serve with cucumber.

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