Coconut Curry Chicken with Rice and Veggies
This creamy and comforting coconut curry chicken is loaded with tender chicken, vibrant vegetables, and bold spices. Simmered in a rich coconut milk sauce infused with garlic, ginger, and curry powder, it’s served over fluffy rice for a hearty, nourishing meal. Perfect for meal prep, weeknight dinners, or warming up on a chilly day.
Time:
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
For the Coconut Curry Chicken:
1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp coconut oil (or olive oil)
1 medium onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
2 tbsp curry powder (mild or medium)
1 tsp ground turmeric (optional, for color and depth)
1 can (13.5 oz / 400ml) full-fat coconut milk
1 cup low-sodium chicken broth or water
1 tbsp tomato paste
1–2 tsp salt (to taste)
½ tsp black pepper
1 tbsp lime or lemon juice (optional, for brightness)
2 cups mixed vegetables (e.g., bell peppers, carrots, green beans, broccoli)
For Serving:
2 cups cooked basmati or jasmine rice
Fresh cilantro or parsley (for garnish)
Lime wedges (optional)
Instructions:
1. Prep chicken and veggies:
Cut chicken and chop vegetables so everything is ready to go.
2. Sear chicken:
Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 5–6 minutes, until lightly browned (does not need to be fully cooked through). Remove from pan and set aside.
3. Sauté aromatics:
In the same pan, reduce heat to medium. Add onion and cook until soft (about 4 minutes). Stir in garlic and ginger and cook for 1 more minute.
4. Add spices:
Stir in curry powder, turmeric, and tomato paste. Cook for 1–2 minutes to bloom the spices.
5. Simmer with coconut milk:
Add the coconut milk, chicken broth, salt, and pepper. Stir to combine, then return chicken to the pan. Bring to a simmer.
6. Add vegetables:
After 10 minutes of simmering, add the vegetables and continue simmering for another 8–10 minutes, or until veggies are tender and chicken is cooked through.
7. Finish the curry:
Taste and adjust seasoning. Stir in lime or lemon juice for brightness, if desired.
8. Serve:
Spoon over rice and garnish with cilantro or parsley. Serve with lime wedges if you like.
Notes & Tips:
Vegetable options: Use whatever you have—frozen peas, spinach, zucchini, cauliflower, etc. Just add softer veggies later so they don’t overcook.
Rice alternatives: Serve over brown rice, quinoa, or cauliflower rice for a lighter version.
Make it spicy: Add red chili flakes or a sliced fresh chili with the garlic/ginger.
Make it creamy: Use full-fat coconut milk for the richest flavor. Light coconut milk works but will be thinner.
Meal prep: This dish stores well in the fridge for up to 4 days or can be frozen for 2–3 months.
Questions & Answers:
Q: Can I make this vegetarian?
A: Absolutely! Replace chicken with chickpeas, tofu, or more vegetables. Use vegetable broth instead of chicken broth.
Q: Can I use curry paste instead of powder?
A: Yes! Substitute 2 tbsp curry powder with 2–3 tbsp red or yellow curry paste for a deeper, Thai-inspired flavor.
Q: Can I make this in a slow cooker?
A: Yes. Sear the chicken first, then add all ingredients to a slow cooker. Cook on low for 4–5 hours, then stir in the vegetables and cook for an additional hour.
Nutritional Information
Calories: 540 kcal
Carbohydrates: 45 g
Protein: 35 g
Fat: 26 g
Fiber: 5 g
Sugars: 5 g
Sodium: 650 mg
Iron: 20% DV