Spiced Coconut Chicken and Rice

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 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 tablespoon extra-virgin olive oil
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 tablespoon curry powder
1 teaspoon ground turmeric
900g bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 (400g) can light coconut milk
120ml water
1 1/3 cups jasmine rice, rinsed
2 tablespoons coriander leaves plus stems, stems and leaves divided
1 1/2 teaspoons sugar
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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.