There’s something timeless and soul-soothing about chicken and rice—and this Spiced Chicken & Coconut Rice recipe is one of my absolute favourites. It’s comforting, aromatic, and full of bold yet balanced flavours, all made in one dish.
The magic lies in baking the chicken thighs on top of fragrant coconut rice until the chicken is tender and the rice turns sticky and golden at the edges. Paired with zesty lime, fresh coriander, and a quick red onion pickle, this dish is perfect for both easy weeknight meals and weekend entertaining.
Why You’ll Love This One Pan Chicken & Coconut Rice
- One-pan magic: Less washing up, more flavour
- Sticky, flavour-packed rice with crispy edges
- Budget-friendly and wholesome
- Customisable spice level depending on your curry paste
- Meal prep-friendly: Make ahead and reheat with ease
Tips, Variations & Notes
Time-Saving Tip:
- Marinate the chicken the night before for deeper flavour. Just allow extra cooking time if starting from chilled.
Budget Swap:
- Use chicken drumsticks instead of thighs for a more economical option.
Protein Note:
- While this dish is best with chicken, you could try boneless turkey thighs or keep it vegetarian by removing the chicken and adding roasted chickpeas or tofu at the end.
Big Appetites?
- Easily bulk this up with extra chicken thighs—the rice will stretch to feed more.
Serving Suggestions
Pair this dish with:
- Steamed greens like bok choy, beans, or broccoli
- A cucumber salad for crunch
- Warm naan or flatbread on the side
- A cold beer or ginger beer to complement the spice
This One Pan Spiced Chicken & Coconut Rice is one of those dishes that feels far more special than the effort required. The sticky rice, the creamy coconut notes, the warm spices, and the fresh zing from lime and pickles make this a beautifully balanced, well-rounded meal.
Let me know if it becomes a staple in your house too—it’s definitely one in ours!
One Pan Spiced Chicken & Coconut Rice
This One Pan Spiced Chicken & Coconut Rice is fragrant, comforting, and impossibly easy to make. Tender spiced chicken baked on top of sticky, creamy coconut rice — all in one dish, with minimal washing up. A flavour-packed weeknight dinner the whole family will love, on the table in an hour.
Ingredients
- 6 boneless chicken thighs
- 2 tbsp curry paste I use red curry paste
- 1 tsp brown sugar
- ½ tsp salt
- 1 can coconut milk
- 1 tsp oil canola, vegetable oil
- 1 onion diced
- 2 cloves garlic
- 1 thumb sized ginger grated on the microplane
- 1½ cups chicken stock
- 1½ cups rice
Garnish
- Handful of Coriander
- Red onion pickle see notes
- 1 Fresh lime
Instructions
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Preheat oven to 200 degrees fan bake.
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In a medium sized bowl add the curry paste, brown sugar, salt and coconut cream. Mix well, don’t worry if it is a little lumpy it won’t matter when cooked. Add the chicken thighs, mix and set aside.
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Take a large casserole dish add the oil, once hot, add the onion and cook for 5 minutes until translucent. Add the ginger and garlic and cook, stirring, for 1 minute.
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Add the chicken thighs, stock and rice, mix well, and once simmering I like to roughly place the chicken thighs on the top of the rice. Put a lid on and cook for 30 minutes. Remove the lid and cook until rice is cooked through. Around 20-30 minutes.
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Garnish with red onion pickle and coriander and serve with lime wedges and some green veg.
Recipe Notes
TIME SAVING NOTES
You can marinate the chicken over night, however when you go to cook, cook for slightly longer in the oven as cooking from fridge will take longer.
BUDGET NOTES
You can use chicken drumsticks that are far more cost effective.
PROTEIN CHANGES
I find this one is best with chicken.
NOTES
You can add more chicken if you have big eaters in your house. I adore the way that the rice is sticky and crispy and just all round delicious!
I have served this dish with red onion pickle which I make using 2 tablespoons of white vinegar & white sugar and 1 thinly sliced red onion, mix and set aside for 5 minutes or up to 3 days. Store in the fridge.
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