Coconut Chicken Rice Bowl
A simple and satisfying meal featuring tender chicken in a creamy coconut sauce served over fluffy rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Southeast Asian
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- 2 cups white or jasmine rice
- Fresh herbs (cilantro or parsley) for garnish
- Lime wedges for serving
- Crunchy vegetables (like bell peppers or carrots) for topping
Instructions
- In a large pan, heat a tablespoon of oil over medium heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes.
- Sprinkle in the curry powder, garlic powder, and ginger powder. Stir well to ensure the chicken pieces are coated with the spices.
- Pour in the coconut milk and stir to combine. Allow the mixture to simmer on low heat for 15-20 minutes, or until the sauce slightly thickens.
- Meanwhile, rinse the rice under cold water and cook according to package instructions. This usually takes about 15 minutes.
- To serve, place a scoop of rice in a bowl, top with the coconut chicken mixture, then garnish with fresh herbs, lime wedges, and any crunchy vegetables you like.
Notes
Feel free to substitute chicken breast with chicken thighs for a juicier texture. Experiment with curry paste instead of powder for a more vibrant taste.