Spiced Coconut Chicken and Rice

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This aromatic spiced coconut chicken and rice is a wonderful example of a one-pot meal that delivers deep, complex flavours with minimal effort. By using bone-in chicken thighs, the cooking liquid becomes a rich, savoury stock that perfectly seasons the jasmine rice. The combination of creamy coconut milk, warming turmeric and zingy lime creates a comforting dish that feels both indulgent and nourishing.

As a high-protein main course, this recipe is ideal for busy weeknights or post-workout recovery. The use of a multi-cooker ensures the chicken remains succulents while the rice absorbs every drop of the spiced infusion. For a more wholesome twist, you can easily swap the jasmine rice for brown rice to increase the fibre content, making it a versatile addition to your healthy eating repertoire.

Ingredients for Spiced Coconut Chicken and Rice

1 colher de sopa de azeite de oliva extra-virgem
1 onion, cut into 1/4-inch slices
1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices
3 medium garlic cloves, minced
1 colher de sopa de curry em pó
1 colher de chá de açafrão em pó
900g bone-in, skin-on chicken thighs
Sal kosher
Pimenta preta moída na hora
1 (400g) can light coconut milk
120ml de água
1 1/3 cups jasmine rice, rinsed
2 tablespoons coriander leaves plus stems, stems and leaves divided
1 1/2 colheres de chá de açúcar
1 lime, halved (one half cut into wedges, for serving)

How to make Spiced Coconut Chicken and Rice

Select Sauté on high heat on the Instant Pot and add the oil.

Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.

Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.

Select Manual and cook for 13 minutes on high pressure.

When cooking is complete, use a quick release. Transfer the chicken to a platter.

Add the rice, chopped coriander stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.

Meanwhile, remove the skin and bones from the chicken and discard.

When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.

Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with coriander leaves and lime wedges.

To boost the nutritional value, use brown rice, adding an extra 60ml water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.