Coconut Chicken Curry with Rice Bowl
Tender chicken simmered in a creamy coconut curry sauce with aromatic spices, served over fluffy rice. This dish is creamy, lightly spiced, and packed with flavor — a Mediterranean-Asian fusion comfort bowl.
⏱ Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredient
For the Chicken Curry
2 chicken breasts or thighs, diced
1 tbsp olive oil or coconut oil
1 small onion, finely diced
2 garlic cloves, minced
1 tsp ginger, grated
1 tsp curry powder
½ tsp turmeric
½ tsp paprika
½ tsp chili flakes (optional)
Salt & black pepper to taste
1 cup coconut milk
1 tbsp tomato paste (optional, for color and tang)
1 tbsp lime or lemon juice
Fresh cilantro for garnish
For the Rice
1 cup rice (basmati or jasmine)
2 cups water or broth
Salt to taste
Optional Veggies
1 cup chopped bell peppers
1 cup broccoli florets
½ cup peas
Instructions
1. Cook the Rice
1. Rinse rice until water runs clear.
2. Combine rice, water/broth, and salt in a pot.
3. Bring to a boil, reduce heat, cover, and simmer 12–15 minutes until tender.
2. Make the Chicken Curry
1. Heat oil in a pan over medium heat.
2. Sauté onion until translucent. Add garlic and ginger → cook 30 seconds.
3. Add curry powder, turmeric, paprika, chili flakes → stir 1 minute.
4. Add chicken pieces → cook until lightly browned.
5. Pour in coconut milk and tomato paste. Simmer 10–12 minutes until chicken is cooked through and sauce thickens.
6. Add lime/lemon juice, salt, and pepper.
7. Add optional vegetables and cook 3–4 minutes until tender.
3. Assemble the Rice Bowl
Place a serving of rice in a bowl.
Pour over chicken coconut curry with sauce.
Garnish with fresh cilantro and optional lime wedges.
Tips
Add spinach or kale for extra greens.
Use light coconut milk for a lower-calorie version.
Adjust spice with chili or paprika to taste.
Top with toasted coconut flakes for added crunch.
Nutritional Information
Calories: ~520 kcal
Protein: ~35 g
Carbs: ~50 g
Fat: ~22 g
Fiber: ~5 g