Golden Coconut Chicken and Jasmine Rice in Aromatic Broth

⏱ Time:

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

🍽 Servings:

4 bowls

🧾 Ingredients:

Chicken & Broth:

• 1 lb (450g) boneless skinless chicken breast, cubed

• 1 tsp olive oil

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tsp turmeric

• ½ tsp cumin

• ½ tsp coriander

• ¼ tsp black pepper

• Salt to taste

• 3 cups low-sodium chicken broth

• 1 cup light coconut milk

Rice:

• 1 cup jasmine rice, rinsed

Optional Garnish:

• Fresh cilantro, lime wedges, chili flakes

👩‍🍳 Instructions:

1. Heat oil in pot. Sauté garlic and ginger 30 seconds.

2. Add chicken, turmeric, cumin, coriander, salt, and pepper. Cook until lightly golden.

3. Pour in broth and coconut milk. Bring to simmer.

4. Stir in rice. Cover and cook 18–20 minutes until rice is tender and chicken cooked.

5. Rest 5 minutes, fluff gently, garnish, and serve.

🌟 Pro Tips:

• Toast spices briefly for deeper flavor.

• Add spinach or peas in last 5 minutes.

• Use basmati rice if jasmine unavailable.

📊 Nutrition (Per Serving – Approx):

Calories: 390
Protein: 32g
Carbs: 38g
Fat: 12g

💡 Weight Watchers Points (Estimated):

• Chicken breast: 0 points

• Jasmine rice (¾ cup cooked): 6 points

• Light coconut milk (¼ cup): 2 points

• Olive oil: 1 point

👉 Total: 9 WW Points per serving

(Using cauliflower rice instead of jasmine drops to 3 points)

❓Q/A Notes:

Q: Can I make this in Instant Pot?
Yes — sauté aromatics, add everything, pressure cook HIGH 6 minutes, natural release 10 minutes.

Q: Can I freeze this dish?
Yes — freeze up to 2 months (rice softens slightly).

Q: Can I make it dairy-free?
Already dairy-free.

Q: Can I make it spicy?
Add curry paste or green chilies.

Q: What sides go well?
Cucumber salad, steamed broccoli, or naan.