Sticky Coconut Chicken and Rice Recipe (2024)

Didn’t have any short grain rice so I used basmati rice and it worked great! Grocery store didn’t have boneless skinless thighs so I just deboned regular thighs and kept the skin. Happened to have TJ’s Thai lime and chili cashews and they added the perfect amount of spice. Pretty flavorful recipe- would make again!

We don't eat chicken, but this was great with tempeh (sliced & cooked atop the rice; no initial browning). I used two peppers for more veg and added a few shakes of tumeric for color.

Somehow I have 4 different types of rice, but no short grain. Anyone have any thoughts on using long grain white rice instead?

Used chickpeas instead of chicken. Added half jalapeño with garlic and ginger. Added yellow and orange peppers eppers and broccoli. Used jasmine rice and cooked for 15 min. Really good!

Anyone sub with breasts?

Loved this, definitely add hot sauce, which I would never have guessed to do. I'd double the ginger, salt liberally, and add a half cup of raisins which added some sweet depth. I used Calrose rice. This is really good and really easy.

I had a friend from Afghanistan who made this dish, and called it Bor Pilau. Some carrots add color when thrown in about halfway through cooking.And when I was in college, the Fanny Farmer cookbook has a very similar recipe made with chicken or pork chops, and deemed it South American. Guess a good idea is a good idea the world over.

Made this last night with the following changed suggested by others: I doubled the garlic and ginger, and used jasmine rice, light coconut milk, and added 1 Tbs garam masala, 1 Tbs fish sauce, and 1 seeded jalapeño pepper to the rice and broth. Those changes made it anything but bland, it was a delicious hit! Will definitely make it again, and it was easy. A great recipe that you can tailor to your liking with all sorts of additions or substitutions. Five stars!

Made with basmati rice. Loved it with green Tabasco. Extremely easy, and it was the best new recipe I’ve made in a while.

Very important to use large crystal kosher salt in this measurement. Substituting fine grain sea or table salt adds more sodium, simply because fine grain salt will amount to greater volume.

This was beyond the beyond of bland. I added turmeric, cumin and coriander and still so boring. I see why it recommends hot sauce

Has anyone tried this on the stove top with no oven?

I’d use gochujang.

Made this on the stove top...worked out very well. Serving with wedges of lime and hot sauce

Solid recipe that’s on the bland side without the hot sauce. I stirred in Sirachi, but think adding some red pepper flakes to the ginger sauté might add the needed heat. I chopped my cashews too fine; larger pieces would have added more crunch. Good enough to make again, and delicious for lunch the next day.

I made this for my mom she loved it, I think you could easily make this with 1 cup of rice

Completely flavourless. Boring. It would have benefitted from double garlic, salt and ginger, adding an onion and even with that - still dull.

I agree that the recipe needs tweaking as others have suggested. Another nice addition is chopped jalapeño or Serrano peppers.

Having read other user comments...I used 2 tablespons minced garlic and 3 tablespoons minced ginger. I also added red pepper flakes around the pot to spice up the dish when it was time to cook the garlic and ginger. For nuts, I only had chopped "sundae" nuts in the cupboard and they worked well. Once the coconut milk and chicken broth were in, I added an 8 ounce container of sliced white mushrooms. This created a dish that reminds me of the flavors in the Thai soup--Tom Kah Gai.

My family loves this recipe. I had some left over and my sister and niece devoured it. I use sometimes use chicken breasts instead and it is still delicious. And I always use jasmine rice.

Any thoughts on alternatives to cashews for those with treenut allergies?

Liked it - but probably not enough to make it again. Added garam masala and chilli flakes but otherwise made per the recipe.Though I do find 'cups' hard to compute (in the UK). Would save the cashews for a topping next time. Mum liked it though :)

Made this following helpful comments. My adjustments:1. Season chicken in advance if possible. Added some Fly By Jing masala seasoning for some depth2. 7 cloves garlic, 2 big knobs ginger, half jalapeno in aromatics. Salt this mix too. 3. Once cooked, mixed in raw spinach to wilt under the heat. 4. Saved the cashews for crunchy topping. Also top with more scallion greens and LIME! This dish needs acid/citrus and pairs perfectly with hot sauce. This is the key imo.

This was a pretty easy one pan meal. It was a little bland and recommend adding more ginger and garlic, 1 tsp fish sauce and 1 tbsp soy sauce.

Threw in chopped onions and kale. Sautéed garlic and ginger with turmeric, cumin powder, and some red pepper flakes.

Added two kaffir lime leaves with the other vegetables and served with Peruvian green sauce. Perfection.

Doubled the pepper and it was just spicy enough for us.

InstantPot: uncooked chicken breasts, rice and carrots - cooked low and slow for 6 hrs. I also doubled the ginger and garlic, which made a difference. Garnished with Sriracha powder and fresh cilantro, as well as lime to taste. Definitely a winner in this house!

I also doubled ginger, garlic and bell pepper quantities. I really liked it but my family was less excited about it-they prefer more spice and less sweetness. The rice texture and flavor was really nixes used sriracha for the hot sauce which was a good addition.

Double ginger and garlic, add 1/2 to 1 tsp gogujang.