Making Coconut Chicken and Rice is simple! Follow these step-by-step instructions for a delicious outcome:

1. Rinse the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch.

2. Cook the Rice: In a medium saucepan, add the rinsed rice, 2 cups of water, and a pinch of salt. Bring to a boil. Once boiling, reduce the heat to low, cover, and cook for about 15-18 minutes, or until the rice is tender and the water is absorbed.

3. Prepare the Chicken: While the rice cooks, season the chicken thighs with salt and pepper.

4. Sauté Aromatics: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add minced garlic and ginger; cook for another minute until fragrant.

5. Brown the Chicken: Push the onions to the side of the skillet and add the seasoned chicken thighs. Cook for about 5-7 minutes on each side until they develop a golden-brown color.

6. Create the Sauce: Stir in the curry powder, turmeric, and brown sugar. Combine everything, and then pour in the coconut milk and chicken broth.

7. Simmer the Mixture: Allow the sauce to come to a gentle simmer. Cover the pan and cook for an additional 20-25 minutes until the chicken is cooked through and tender.

8. Shred the Chicken: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken back to the skillet, mixing it well with the sauce.

9. Serve: Once the rice is cooked, fluff it with a fork. Serve the coconut chicken mixture over the rice.

10. Garnish and Enjoy: Top with fresh cilantro and serve alongside lime wedges for an extra burst of flavor.