Cook the Rice
Cook the rice according to the package directions.
Tender chicken thighs in a creamy coconut sauce with tandoori-style spices, pulled apart and served over rice.
Pantry and serve-with items stay off the list until you select them.
908 gBoneless, skinless chicken thighs
boneless and skinless
2 tbspHoney
2 tbspGaram masala
1 tbspChili seasoning
mild American chili seasoning, not pure chili powder
1 tbspGarlic powder
1 tbspCumin
ground
2 tspTurmeric
½ tspGround ginger
½ tspCayenne pepper
400 mlCoconut milk
Broccoli
steamed · as a vegetable side
2 cupsRice
measured uncooked
2 tspSalt
2 steps
Timing If cooking the chicken from frozen, two times are given: 16 minutes on High followed by 10 minutes of Natural Release, or 15 minutes on High followed by 20 minutes of Natural Release.
Watch out If using large chicken thighs, check that they are fully cooked after cooking.
Timing If you let the sauce stand for about 15 minutes before serving, it will thicken into a light, curry-like gravy.
Serving Serve in a rice bowl, with roasted vegetables, over cauliflower rice, or in tacos or burritos, with a vegetable such as steamed broccoli, sautéed spinach, or a green salad on the side.
For frozen chicken, the source gives both 16 minutes with 10 minutes of Natural Release and 15 minutes with 20 minutes of Natural Release.
Based on a recipe from pinchofyum.com
Added by Maki Recipes, Oct 10, 2026.