Description
This Easy Coconut Curry Chicken Over Rice is a flavorful and cozy weeknight dinner that combines tender chicken pieces simmered in a creamy coconut curry sauce with fragrant jasmine or basmati rice. Quick to prepare and full of aromatic spices, this dish is perfect for a comforting meal any night of the week.
Ingredients
Scale
Chicken and Curry Sauce
- 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
Rice and Garnish
- 2 cups Cooked Jasmine or Basmati Rice
- 1 handful Fresh Cilantro, for garnish
- 1 squeeze Fresh Lime Juice, for serving
Instructions
- Sauté Onion: 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, forming the flavor base for the curry.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant to build depth in the sauce.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet, season with salt and pepper, and cook for 5-7 minutes until the chicken is no longer pink and starts to brown.
- Add Bell Peppers: Mix in the sliced bell peppers and cook for 2-3 minutes until they are slightly softened but still retain some crunch.
- Add Curry Powder: Sprinkle the curry powder evenly over the chicken and vegetables, stirring well to coat everything in the warm spices.
- Simmer Curry Sauce: Pour in the full-fat coconut milk and low-sodium vegetable broth. Stir to combine and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to thicken slightly and allow flavors to meld.
- Prepare Rice: While the curry simmers, cook the jasmine or basmati rice according to the package instructions until fluffy.
- Serve: Once the curry sauce has thickened and the chicken is fully cooked, serve the curry spooned over the cooked rice. Garnish with fresh cilantro and a squeeze of fresh lime juice for brightness and freshness.
Notes
- Use full-fat coconut milk for a rich and creamy sauce; light versions may result in a thinner curry.
- Adjust the curry powder amount based on desired spice level.
- Fresh ginger adds a bright, zesty flavor. If unavailable, ground ginger can be used but in smaller quantities.
- For extra protein, add chickpeas or substitute chicken with tofu to make it vegetarian.
- Make sure to cook the rice separately according to package instructions; jasmine or basmati rice works best for aromatic flavor.
