One-Pot Coconut Chicken & Rice | Easy Meal Prep | MYPROTEIN™

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the chicken thighs, yoghurt, ginger, turmeric, chilli powder, and salt to a bowl and mix well until the chicken is completely coated. Set aside and leave to marinade at least 15 minutes, preferably overnight.

Step 2

Heat coconut oil in a large deep pan or casserole dish on a medium heat and add the chicken thighs.

Step 3

Cook for 5 minutes before flipping and cooking for a further 5-10 minutes until chicken is cooked through. Remove from the pan and set aside.

Step 4

Add the onion to the pan with a small splash of water and fry for 5 minutes. Then add the garlic, ginger, chilli powder, and another splash of water. Stir constantly until the onion is coated in spices and leave to fry for 2 minutes.

Step 5

Stir the basmati rice into the onion and spices, then add the coconut milk and 1/2 a mug of boiled water. Give it all a good stir, bring to a simmer, and then place the chicken thighs back into the pan on top of the rice.

Step 6

Cover with a lid and leave to cook for 15-20 minutes, until rice is cooked.

Step 7

Garnish with chopped cashews and coriander before serving — then enjoy!

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