Malabar Chicken & Rice
Coconut-spiced chicken and rice cooked in one skillet — no long simmer, no soaking required. Ginger, turmeric, and a touch of coconut milk deliver the Kerala comfort in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb boneless chicken thighs, cut into 1-inch pieces
- 1 cup basmati rice
- ¾ cup coconut milk (full-fat)
- 1 tbsp ginger, minced
- ½ tsp turmeric powder
- 1 whole green chili, minced (or 0.25 tsp red pepper flakes)
- 2 whole shallots, sliced thin
- 1.25 cup chicken broth
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add shallots and cook, stirring, until golden and fragrant, about 2 minutes.
- 3
Stir in ginger, turmeric, and green chili; cook for 30 seconds until fragrant.
- 4
Add chicken pieces and stir until edges turn opaque, about 3 minutes (don't fully cook).
- 5
Pour in broth and coconut milk, add rice and a pinch of salt, stir once, then cover and simmer on medium-low for 12–14 minutes until rice is tender and liquid absorbed.
- 6
Remove from heat, let rest covered for 2 minutes, then fluff with a fork and serve.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet with lid
- wooden spoon or spatula
- measuring cups and spoons
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