Coconut Curry Chicken and Rice

I’ve always been a glutton for oriental food, especially south East Asian or Indian. If you look through the recipes on this site you will see many are from these regions.

This one in particular is one of my favorites due to its simplicity, and how fast you can make it. To top it off it brings bold flavors wrapped in a creamy texture.

Why it Works:

Layered Flavor Development

• Sautéing Aromatics (Onion, Garlic, and Ginger): These ingredients are the base of many curries, creating a rich, savory foundation that gives depth to the dish. Ginger and garlic add warmth and slight heat, enhancing the curry’s complexity.
  
• Blooming Spices: Cooking curry powder and turmeric briefly in the pan before adding liquids releases their natural oils and intensifies their flavors, infusing the dish with fragrant notes.

Creamy and Balanced Sauce

• Coconut Milk: This ingredient provides a rich, creamy texture and mellow sweetness that balances the spiciness of the curry powder and the sharpness of ginger and garlic. Coconut milk is particularly good at blending and carrying flavors, which gives the curry its smooth, cohesive taste.
  
• Chicken Broth: Adding broth lightens the coconut milk’s richness, helping to achieve a balanced sauce consistency. It also brings a savory, umami undertone to the curry.

Flexible Seasoning

• Fish Sauce/Soy Sauce: The optional fish sauce or soy sauce adds a layer of umami, enhancing the depth of flavor without overpowering the dish. This slight touch of saltiness adds complexity and complements the coconut milk’s sweetness.
  
• Sugar (Optional): A hint of sugar balances the acidity in the sauce and enhances the coconut’s natural sweetness, creating a more rounded flavor profile.

Perfect Pairing with Rice

• Rice’s Mildness: Serving the curry over rice allows the flavors to shine without overwhelming the palate. The rice absorbs the creamy sauce, making each bite flavorful yet balanced.
  
• Coconut Oil for Rice: Adding a small amount of coconut oil or butter to the rice gives it a richer mouthfeel, complementing the curry’s flavors and making the dish feel cohesive.

Textural and Visual Contrast

• Bell Pepper: This adds a bit of sweetness and crunch, contrasting the creamy, tender chicken. The color also makes the dish visually appealing.
  
• Garnishes: Fresh cilantro, green onions, and lime juice brighten the dish, adding freshness and acidity to balance the coconut’s richness and the curry’s spiciness.

Coconut curry chicken and rice

This creamy coconut curry chicken and rice recipe is perfect for a quick, simple, healthy, and tasty meal

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4

Calories: 47kcal

Ingredients

For the Chicken Curry:

• ▢ 1 lb 450g chicken breast or thighs, cut into bite-sized pieces
• ▢ 1 tbsp vegetable oil or coconut oil
• ▢ 1 onion finely chopped
• ▢ 3 cloves garlic minced
• ▢ 1 tbsp fresh ginger grated
• ▢ 1 red bell pepper sliced
• ▢ 1 tbsp curry powder
• ▢ 1 tsp turmeric powder
• ▢ 1 can 14 oz coconut milk
• ▢ 1 cup chicken broth or water for a lighter flavor
• ▢ 1 tbsp fish sauce or soy sauce optional, for deeper flavor
• ▢ 1 tbsp sugar optional, for slight sweetness
• ▢ Salt and pepper to taste
• ▢ Fresh cilantro chopped, for garnish
• ▢ Sliced green onions for garnish
• ▢ Lime wedges for serving

For the Rice:

• ▢ 1 cup basmati or jasmine rice rinsed
• ▢ 1½ cups water or chicken broth
• ▢ 1 tbsp coconut oil or butter
• ▢ A pinch of salt

Instructions

Step 1: Prepare the Rice

• In a medium saucepan, add the rice, water (or chicken broth), coconut oil (or butter), and a pinch of salt.
• Bring to a boil, then reduce heat to low, cover, and let simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 2: Cook the Chicken Curry

• In a large skillet or pot, heat the oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, until the chicken is browned on all sides but not fully cooked through. Remove and set aside.
• In the same skillet, add the onion and cook for 2-3 minutes until softened. Add garlic, ginger, and bell pepper, and cook for another 2-3 minutes until fragrant.
• Sprinkle in the curry powder and turmeric, stirring to coat the vegetables. Let it cook for 1 minute to bloom the spices.
• Pour in the coconut milk and chicken broth, stirring to combine. Add fish sauce and sugar if desired, adjusting to taste.
• Return the chicken to the skillet. Simmer on low heat for 10-15 minutes, until the chicken is fully cooked and the sauce thickens.
• Taste and adjust seasoning as needed with salt, pepper, or more fish sauce.

Step 3: Serve

• Serve the coconut curry chicken over the rice.
• Garnish with fresh cilantro, green onions, and a squeeze of lime juice.
• Enjoy!

Nutrition

Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 222mg | Potassium: 166mg | Fiber: 2g | Sugar: 6g | Vitamin A: 948IU | Vitamin C: 41mg | Calcium: 23mg | Iron: 1mg