Ingredients
Method
- Rinse jasmine rice under cold water in a fine-mesh strainer for 2-3 minutes until the water runs clear. Drain thoroughly and set aside.
- Heat coconut oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add cubed chicken in a single layer and cook for 3-4 minutes until golden brown. Stir and continue cooking for another 3-4 minutes until cooked through. Remove chicken to a plate and set aside.
- In the same skillet with the chicken drippings, add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
- Stir in curry powder and turmeric, cooking for 30 seconds to toast the spices. Add the rinsed rice and stir to coat each grain with the aromatic oil.
- Pour in coconut milk, chicken broth, soy sauce, and honey. Season with salt and pepper, then stir to combine. Bring the mixture to a vigorous boil, then reduce heat to low. Cover tightly with a lid and simmer for 15 minutes without lifting the lid.
- After 15 minutes, quickly stir in shredded carrots, frozen peas, and the cooked chicken. Cover again and cook for another 8-10 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and let rest covered for 5 minutes. While the rice rests, toast coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown. Fluff the rice with a fork. Garnish with fresh cilantro and toasted coconut flakes before serving.
Nutrition
Notes
For best results, use full-fat coconut milk for richer flavor and creamier texture. Toast coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden for enhanced flavor. For meal prep, store in airtight containers for up to 4 days. Reheat with a splash of chicken broth to prevent drying. Can be frozen for up to 3 months, though rice texture may change slightly upon thawing.