Step 1: Prepare the Chicken

• Heat the vegetable oil in a large skillet or pot over medium heat.
• Add the chopped onion and sauté for 2-3 minutes until soft.
• Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
• Add the cubed chicken, soy sauce, fish sauce, turmeric, cumin, paprika, salt, and black pepper.
• Cook for 5-7 minutes until the chicken is browned on all sides but not fully cooked.

Step 2: Add the Rice and Liquids

• Rinse the jasmine rice under cold water until the water runs clear.
• Add the rinsed rice to the pot with the chicken and stir well.
• Pour in the coconut milk and chicken broth, stirring everything together.
• Bring to a gentle simmer over medium heat.

Step 3: Cook the Rice

• Cover the pot with a lid and reduce the heat to low.
• Let the rice cook for about 15-18 minutes until the liquid is absorbed and the rice is tender.
• If using frozen peas, add them in the last 5 minutes of cooking and stir to combine.

Step 4: Let the Rice Rest

• Once the rice is fully cooked, remove the pot from heat and let it rest, covered, for 5 minutes.
• Fluff the rice with a fork to separate the grains.

Step 5: Garnish and Serve

• Stir in the lime juice for a fresh burst of flavor.
• Sprinkle chopped cilantro and toasted coconut flakes on top.
• Serve with lime wedges on the side.