Creamy Coconut Chicken Rice Bowl Recipe
Introduction
This Coconut Chicken Rice Bowl is a simple yet flavorful dish that combines tender chicken simmered in a creamy coconut sauce with fluffy rice. Perfect for a quick weeknight dinner, it brings a taste of the tropics to your table with minimal effort.
Ingredients
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 cups cooked rice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- 1 tablespoon cooking oil
Instructions
- Step 1: Heat the cooking oil in a large skillet over medium heat. Add the chicken pieces and cook until they start to brown, about 5–7 minutes.
- Step 2: Add the ground turmeric, cumin, chili powder (if using), salt, and pepper. Stir to coat the chicken evenly with the spices.
- Step 3: Pour the coconut milk into the skillet, stir well, and bring to a gentle simmer. Reduce heat to low and cook for 10–15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
- Step 4: Serve the coconut chicken over warm cooked rice. Garnish with fresh herbs if desired.
Tips & Variations
- For extra flavor, sauté minced garlic and ginger before adding the chicken.
- Use jasmine or basmati rice for a fragrant touch.
- Add vegetables like bell peppers or spinach to the skillet for a complete meal.
- Adjust the spice level by adding more chili powder or using fresh chilies.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or coconut milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great for this recipe and stay moist and tender during cooking.
Is this dish gluten-free?
Yes, this recipe contains no gluten ingredients, making it suitable for a gluten-free diet.
PrintCreamy Coconut Chicken Rice Bowl Recipe
A flavorful Coconut Chicken Rice Bowl featuring tender chicken simmered in a rich coconut milk sauce, served over fluffy steamed rice. This comforting dish combines creamy coconut flavors with warm spices, perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Ingredients
For the Chicken and Coconut Sauce
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup canned coconut milk
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
For the Rice
- 1 cup long-grain white rice
- 2 cups water
- Pinch of salt
Instructions
- Prepare the rice: Rinse the rice under cold water until it runs clear. Place the rice, water, and a pinch of salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered.
- Cook the chicken: While the rice cooks, heat vegetable oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chicken pieces and cook, stirring occasionally, until they begin to brown, about 5-7 minutes.
- Make the coconut sauce: Sprinkle in the cumin, turmeric, paprika, and chili powder (if using). Stir well to coat the chicken with spices. Pour in the coconut milk and stir to combine. Season with salt and pepper to taste.
- Simmer the chicken: Reduce the heat to low and let the chicken simmer gently in the coconut sauce for 10-15 minutes, or until fully cooked and the sauce has thickened slightly.
- Assemble the bowl: Fluff the cooked rice with a fork and divide it into serving bowls. Spoon the coconut chicken mixture over the rice. Serve immediately and enjoy your creamy and aromatic Coconut Chicken Rice Bowl.
Notes
- You can substitute chicken thighs with boneless chicken breasts if preferred, but thighs yield a juicier result.
- Adjust the chili powder quantity based on your spice preference or omit for a milder dish.
- For added freshness, garnish with chopped cilantro or green onions.
- Use jasmine or basmati rice for more aromatic rice options.
- This dish pairs well with steamed vegetables or a side salad for a complete meal.
Keywords: Coconut chicken, rice bowl, coconut milk, easy dinner, one-pot chicken, creamy chicken curry, coconut sauce
