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Coconut Curry Chicken and Rice

This Coconut Curry Chicken and Rice is a creamy, flavorful weeknight winner! Tender chicken simmers in a rich coconut curry sauce served over fragrant jasmine rice.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Comfort Food, Curry, Dairy-Free, Easy, Gluten-Free, Quick
Servings: 4 servings

Ingredients

  • 1 pound chicken breast diced
  • 1 cup jasmine rice
  • 1 can coconut milk full-fat, shake well before opening
  • 2 tablespoons curry powder good quality, balanced spices, no added salt
  • 1 tablespoon olive oil for sautéing
  • 1 onion chopped (yellow or white)
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 bell pepper chopped (red, yellow, or orange)
  • 1 cup chicken broth
  • salt and pepper to taste
  • fresh cilantro for garnish

Instructions

Prepare the Jasmine Rice

  • Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch.
  • 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 water is absorbed.
  • Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Sauté Aromatics and Chicken

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

Add Bell Pepper and Curry Powder

  • Add chopped bell pepper and cook for another 2 minutes.
  • Sprinkle 2 tablespoons curry powder over chicken and vegetables, stirring well to coat everything evenly and bloom the spices.

Simmer in Coconut Milk and Broth

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

Serve and Garnish

  • Spoon jasmine rice onto plates and ladle coconut curry chicken over the top. Garnish with fresh cilantro leaves. Serve warm.

Equipment

  • Large skillet or sauté pan
  • Medium Saucepan
  • Cutting board and sharp knife
  • Grater or microplane
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • Use fresh ginger and garlic to enhance the curry's aroma and depth.
  • Adjust curry powder amount to control spice level for your preference.
  • Cook chicken just until browned before simmering to keep it tender and juicy.
  • Let the sauce reduce gently to thicken without extra thickeners.
  • Add bell pepper towards the end for a slightly crisp texture and vibrant color.