Coconut Rice with Chicken, Lemongrass and Ginger

by | Nov 13, 2024 | Poultry Main Courses, Rice Main Courses

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Coconut Rice with Chicken, Lemongrass and Ginger

A fragrant layered chicken and rice dish
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Course: Mains, Poultry, Rice
Cuisine: Asian
Keyword: Rice, Coconut, Chicken, Lemongrass, Ginger
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 10 minutes
Servings: 6 Servings
Calories: 736kcal
Author: MJF
Cost: £6.00

Equipment

  • 1 Pot with Lid for baking
  • 1 Pot for cooking rice
  • 1 Wooden Spoon

Ingredients

  • 8 each Chicken Thighs patted dry.
  • 2 Tbsp. Vegetable Oil
  • 3 Cloves Garlic crushed
  • 1 each Onion chopped
  • 1 ½ " Piece Ginger grated
  • 1 Tbsp. Turmeric
  • 1 Tbsp. Coriander
  • 1 Pinch Chili Powder
  • 4 each Cardamom Pods
  • 4 each Cloves
  • 1 Tbsp. Rice Flour
  • 1 Tin Coconut Milk 14 oz
  • 1 Tbsp. Soy Sauce or Worcestershire
  • 1 tsp. Fish Sauce optional
  • 4 each Stalks Lemongrass bruised
  • 2 rach Bay Leaves
  • Salt and Black Pepper to taste
  • 2 Cups Basmati or Long Grain Rice
  • 1 each bunch Coriander fresh, chopped

Instructions

  • Heat the oil in a pan and sauté the chicken until nicely browned.
  • Add the garlic, onion, and ginger in the pan for about 3 minutes until it starts to colour.
  • Add the turmeric, coriander, chili, cardamom and cloves, continuing to cook for 5 to 8 minutes.
  • Dust with the rice flour, stir in the coconut milk, adding 2 stalks of the lemongrass and 1 bay leaf, and simmer for 25 minutes.
  • Check and adjust the seasoning, remove from the pot, and set aside.
  • While the chicken is cooking, boil the Basmati rice for approximately 6 minutes and drain.
  • In the pot from the chicken (no need to wash), add a bottom layer using 1/3rd of the rice.
  • Top that with half of the chicken mixture.
  • Add another layer of rice, then the remaining chicken.
  • Finish with the remaining rice.
  • Add 2 stalks of the lemon grass and a bay leaf, just under the surface.
  • Place a lid on and bake in the oven at 350˚F / 180˚C for 45 minutes.
  • Remove from the oven and let sit for 10 minutes before serving.
  • Garnish with the fresh coriander.

Notes

A fun way to cook this dish is to use a coconut as a cooking vessel, cutting a lid off.
Another interesting variation is to top the pot with pastry instead of a lid. Keep an eye on the cooking, and cover it with aluminium foil if it is browning too quickly.

Nutrition

Calories: 736kcal | Carbohydrates: 59g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 358mg | Potassium: 649mg | Fiber: 3g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 4mg