Why Make This Recipe
Easy Coconut Curry Chicken Over Rice is a perfect choice for a cozy weeknight dinner. This dish is not only simple to make but is also packed with flavors. The creamy coconut milk pairs beautifully with the spices, making every bite comforting and delicious. It’s a great way to enjoy a hearty meal without spending hours in the kitchen.
How to Make Easy Coconut Curry Chicken Over Rice
Ingredients:
- 1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 1 can (14 ounces) Full-Fat Coconut Milk
- 1 tablespoon Curry Powder
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated or minced
- 1 cup Bell Peppers, sliced (Any color)
- 1 cup Low-Sodium Vegetable Broth
- 2 cups Cooked Jasmine or Basmati Rice
- 1 handful Fresh Cilantro, for garnish
- 1 squeeze Fresh Lime Juice, for serving
Directions:
- Heat a large skillet over medium heat and add a splash of oil. Once hot, add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and grated ginger, stirring for an additional minute until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until no longer pink.
- Stir in the bell peppers and cook for 2-3 minutes until slightly softened.
- Sprinkle curry powder over the mixture and stir to coat evenly.
- Pour in coconut milk and vegetable broth, stirring well. Bring to a gentle simmer for about 10 minutes.
- While the curry simmers, prepare rice according to package instructions.
- Once the curry is ready, serve it over rice and garnish with fresh cilantro and a wedge of lime.
How to Serve Easy Coconut Curry Chicken Over Rice
To serve, simply spoon the creamy coconut curry over a bed of fluffy jasmine or basmati rice. Add a sprinkle of fresh cilantro on top for a burst of flavor and freshness. A squeeze of lime juice will brighten up the dish even more!
How to Store Easy Coconut Curry Chicken Over Rice
You can store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days. To reheat, warm it on the stove over low heat or in the microwave until heated through.
Tips to Make Easy Coconut Curry Chicken Over Rice
- Make sure to cut the chicken into even pieces for uniform cooking.
- You can add more vegetables like spinach or peas for extra nutrition.
- If you want it spicier, add some red pepper flakes or a sliced chili.
Variation
You can easily adapt this recipe by using shrimp or tofu instead of chicken for a different protein option.
FAQs
Q: Can I use light coconut milk instead of full-fat?
A: Yes, you can use light coconut milk, but the curry may be less creamy.
Q: What can I serve with this dish?
A: This dish pairs well with a side of steamed broccoli or a fresh salad.
Q: Can I freeze leftover curry?
A: Yes, you can freeze the curry. Just allow it to cool completely before transferring it to a freezer-safe container.
Easy Coconut Curry Chicken Over Rice
A creamy and comforting dish made with chicken, coconut milk, and spices, served over rice.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 1 can (14 ounces) Full-Fat Coconut Milk
- 1 tablespoon Curry Powder
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated or minced
- 1 cup Bell Peppers, sliced (Any color)
- 1 cup Low-Sodium Vegetable Broth
- 2 cups Cooked Jasmine or Basmati Rice
- 1 handful Fresh Cilantro, for garnish
- 1 squeeze Fresh Lime Juice, for serving
Instructions
- Heat a large skillet over medium heat and add a splash of oil. Once hot, add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and grated ginger, stirring for an additional minute until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until no longer pink.
- Stir in the bell peppers and cook for 2-3 minutes until slightly softened.
- Sprinkle curry powder over the mixture and stir to coat evenly.
- Pour in coconut milk and vegetable broth, stirring well. Bring to a gentle simmer for about 10 minutes.
- While the curry simmers, prepare rice according to package instructions.
- Once the curry is ready, serve it over rice and garnish with fresh cilantro and a wedge of lime.
Notes
Store leftovers in an airtight container for up to 3 days. Can be reheated on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg