Coconut Curry Chicken and Rice

Coconut Curry Chicken and Rice is one of those soul-satisfying dishes that brings warmth and comfort to your plate with every bite. Combining tender chicken breast simmered in a luscious coconut curry sauce alongside fragrant jasmine rice, this recipe is a weeknight winner that’s both flavorful and easy to prepare. Whether you’re new to cooking curry or a seasoned pro, this dish hits all the right notes—rich, creamy, and packed with vibrant spices. Ready to make dinner a little more exciting? Let’s dive in!

Why Coconut Curry Chicken and Rice is Worth Your Time

This recipe is a true crowd-pleaser and here’s why it deserves a spot in your culinary rotation. First off, the combination of coconut milk and curry powder creates a velvety sauce that perfectly complements the chicken’s mild flavor. The jasmine rice soaks up the sauce beautifully, making every forkful a delicious experience. Plus, the dish is incredibly versatile—you can easily swap in your favorite veggies or adjust the spice level to suit your taste.

One of the best things about Coconut Curry Chicken and Rice is how accessible the ingredients are. You don’t need a pantry full of exotic spices, just a few staple ingredients that you can find at any grocery store. The recipe is also quick to come together, making it ideal for busy weeknights or cozy weekend dinners. And if you’re a fan of dishes like Oven Baked Chicken And Rice, this coconut curry variation adds a fresh, exciting twist to the classic chicken and rice combo.

Your Shopping Guide

• 1 pound chicken breast, diced: Choose fresh, skinless chicken breast. Dicing them small helps the chicken cook evenly and absorb the curry flavors.
• 1 cup jasmine rice: Jasmine rice is fragrant and slightly sticky, making it perfect for soaking up the curry sauce.
• 1 can coconut milk: Use full-fat coconut milk for a rich, creamy sauce. Shake the can well before opening.
• 2 tablespoons curry powder: A good quality curry powder will make all the difference. Look for one with balanced spices and no added salt.
• 1 tablespoon olive oil: For sautéing the aromatics and chicken.
• 1 onion, chopped: Yellow or white onion works best for a savory base.
• 2 cloves garlic, minced: Fresh garlic adds essential depth of flavor.
• 1 tablespoon fresh ginger, grated: Ginger gives a bright, zesty note that complements the curry spices.
• 1 bell pepper, chopped: Adds color and a subtle sweetness. Red, yellow, or orange peppers work well.
• 1 cup chicken broth: Adds moisture and enhances the overall flavor of the curry.
• Salt and pepper to taste: Essential for seasoning.
• Fresh cilantro for garnish: Adds a fresh, herbal finish to the dish.

Equipment & Tools

• Large skillet or sauté pan: For cooking the chicken and vegetables.
• Medium saucepan: To cook the jasmine rice perfectly fluffy.
• Cutting board and sharp knife: For chopping the onion, bell pepper, and chicken.
• Grater or microplane: To grate fresh ginger effortlessly.
• Measuring cups and spoons: To ensure accurate ingredient amounts.
• Wooden spoon or spatula: For stirring the curry sauce and rice.

Make Coconut Curry Chicken and Rice: A Simple Method

Step 1: Prepare the Jasmine Rice

Rinse 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. In a medium saucepan, combine the rinsed rice with 1 ½ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 2: Sauté Aromatics and Chicken

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion turns translucent, about 3-4 minutes. Add the diced chicken breast to the pan and cook until browned on all sides but not fully cooked through, about 5-6 minutes.

Step 3: Add Bell Pepper and Curry Powder

Add the chopped bell pepper to the skillet and cook for another 2 minutes. Sprinkle 2 tablespoons of curry powder over the chicken and vegetables, stirring well to coat everything evenly. The curry powder will bloom in the hot oil, releasing its vibrant flavors.

Step 4: Simmer in Coconut Milk and Broth

Pour in 1 can of coconut milk and 1 cup of chicken broth. Stir to combine and bring the mixture to a gentle simmer. Reduce heat to low and let the curry simmer for about 10 minutes, or until the chicken is cooked through and the sauce thickens slightly. Season with salt and pepper to taste.

Step 5: Serve and Garnish

Spoon the fluffy jasmine rice onto plates and ladle the coconut curry chicken over the top. Garnish with fresh cilantro leaves for a burst of color and herbaceous flavor. Enjoy immediately while warm.

Dairy-Free/Gluten-Free Swaps

• The recipe is naturally dairy-free thanks to the coconut milk base.
• Ensure your curry powder is gluten-free by checking the label, as some blends may contain wheat fillers.
• Use gluten-free chicken broth or make your own to avoid hidden gluten.
• Swap jasmine rice with brown rice or quinoa for a different texture while keeping it gluten-free.

What I Learned Testing

Testing this Coconut Curry Chicken and Rice recipe was a delightful process. Here are a few key takeaways:

• Using fresh ginger and garlic really elevates the curry’s aroma and depth.
• Curry powder varies in intensity—taste as you go and adjust accordingly.
• Cooking the chicken just until browned before simmering prevents it from drying out.
• Letting the sauce reduce gently helps thicken it without needing extra thickeners.
• Adding the bell pepper towards the end keeps it slightly crisp and colorful, adding textural contrast.

Prep Ahead & Store

You can chop the vegetables and dice the chicken up to a day in advance to save time on busy evenings. The curry sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it’s too thick. Leftover rice can be stored separately and reheated with a sprinkle of water to bring back its fluffiness. For longer storage, freeze the cooked curry (without rice) in freezer-safe containers for up to 2 months.

Reader Q&A

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and tend to stay tender even after simmering. Just adjust the cooking time slightly to ensure they are cooked through.

Is it possible to make this recipe spicier?

Yes! You can add a diced chili pepper along with the onions or a pinch of cayenne pepper to the curry powder. Adjust gradually to your preferred heat level.

Can I substitute the jasmine rice with another grain?

Definitely. Brown rice, basmati rice, or even quinoa would work well. Keep in mind that cooking times and liquid ratios will vary depending on the grain.

What can I use if I don’t have fresh ginger?

Ground ginger can be used as a substitute—start with ½ teaspoon and adjust to taste. However, fresh ginger provides a brighter flavor that really enhances the dish.

You Might Also Like

• Oven Baked Chicken And Rice – A simple, comforting baked chicken and rice recipe with herbs and spices.
• Dirty Rice Popeyes Cajun Rice – A flavorful Cajun-inspired rice dish packed with spices and savory goodness.

Hungry for More?

Once you’ve mastered this Coconut Curry Chicken and Rice, try experimenting with other curry variations like Thai green curry or adding more veggies like spinach or peas. Pair it with a side of crisp cucumber salad or warm naan bread for a complete meal. This recipe’s balance of comfort and vibrancy makes it a perfect foundation for culinary creativity.

Give this Coconut Curry Chicken and Rice a try tonight and enjoy a bowl full of creamy, aromatic goodness that’s sure to become a favorite in your home.

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