Coconut Curry Chicken Rice Bowls Recipe

Coconut curry chicken rice bowls combine the rich flavors of tender chicken, aromatic spices, and creamy coconut milk over a base of perfectly cooked rice. This dish is a beautiful fusion of comfort and exotic flavor, inspired by Southeast Asian cuisine. It is perfect for a weeknight dinner, meal prep, or serving a crowd at a family gathering.

The beauty of coconut curry chicken rice bowls lies not only in the vibrant flavors but also in their versatility. You can modify the recipe by adding vegetables of your choice, adjusting the spice level, or even using different types of meat or plant-based alternatives.

This recipe will guide you through step-by-step instructions to create this flavorful dish in your own kitchen.

Instructions

Step 1: Marinate the Chicken

1. Prepare the chicken: If using boneless, skinless chicken thighs, slice them into bite-sized pieces. You can also leave them whole if you prefer.
2. Mix the marinade: In a large bowl, combine the olive oil, minced garlic, grated ginger, soy sauce, lime juice, turmeric, cumin, coriander, salt, and pepper.
3. Marinate: Add the chicken pieces to the bowl and toss to coat evenly. Cover the bowl and let the chicken marinate for at least 30 minutes, or up to overnight in the fridge. The longer the chicken marinates, the deeper the flavors will infuse.

Step 2: Cook the Rice

1. Rinse the rice: Rinse the rice under cold water to remove excess starch. This helps prevent the rice from being too sticky.
2. Cook the rice: In a medium saucepan, bring 3 cups of water (or broth for added flavor) to a boil. Add the rinsed rice, a pinch of salt, and 1 tablespoon of coconut oil (optional). Reduce the heat to low, cover the pan, and simmer for 15-18 minutes, or until the rice is fully cooked and the liquid is absorbed.
3. Fluff and set aside: Once the rice is cooked, remove the saucepan from heat. Let the rice sit, covered, for 5 minutes, then fluff it with a fork. Set aside.

Step 3: Make the Coconut Curry Sauce

1. Sauté aromatics: In a large skillet or saucepan, heat 1 tablespoon of coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
2. Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, until fragrant.
3. Add the spices: Stir in the curry powder, turmeric, cumin, cinnamon, and chili flakes (if using). Toast the spices for 1 minute, stirring constantly, to bring out their full flavor.
4. Add coconut milk and broth: Pour in the can of coconut milk and the chicken broth, stirring to combine. Add brown sugar (if using) and fish sauce (or tamari). Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
5. Adjust consistency: If the sauce is too thick, you can add a bit more broth or water to reach your desired consistency.

Step 4: Cook the Chicken

1. Cook the chicken: While the curry sauce is simmering, heat a separate skillet over medium heat. Add a splash of coconut oil or olive oil. Add the marinated chicken pieces and cook for 6-8 minutes, or until the chicken is browned on the outside and fully cooked on the inside. You can also cook the chicken in the curry sauce, but this might slightly alter the texture.
2. Combine chicken and curry sauce: Once the chicken is cooked, transfer it into the curry sauce and stir to coat the chicken evenly. Let it simmer together for another 2-3 minutes so the flavors meld.

Step 5: Assemble the Rice Bowls

1. Serve the rice: Spoon a portion of the cooked rice into each serving bowl.
2. Add the curry chicken: Top the rice with the coconut curry chicken mixture.
3. Garnish: Garnish with fresh cilantro, lime wedges, sliced red chili or jalapeños, toasted coconut flakes, or sliced avocado for added flavor and texture.

Tips for Success

• Rice: Use aromatic rice such as jasmine or basmati for the best texture and fragrance. You can also try brown rice or quinoa for a healthier alternative.
• Vegetables: Feel free to add vegetables like bell peppers, spinach, peas, or carrots to the curry sauce to make the dish more hearty and nutritious.
• Protein alternatives: If you prefer a different protein, you can substitute chicken with shrimp, tofu, or even beef. Adjust the cooking time accordingly for different proteins.
• Make it spicy: If you enjoy spice, add extra chili flakes or use a spicier curry powder or even a bit of chili paste.
• Make ahead: The curry and chicken can be made in advance and stored in the fridge for up to 3-4 days. It also freezes well for up to 3 months.

Variation Ideas

1. Vegetarian Coconut Curry Rice Bowls:
   • Skip the chicken and replace it with tofu or chickpeas. You can also use a combination of vegetables like sweet potatoes, cauliflower, or mushrooms for a hearty vegetarian version.
2. Grilled Chicken Variation:
   • For an added smoky flavor, grill the marinated chicken before adding it to the coconut curry sauce.
3. Lighter Version:
   • For a lighter version, use light coconut milk instead of full-fat coconut milk, and opt for chicken breasts instead of thighs. You can also reduce the amount of oil used in cooking.
4. Coconut Curry Shrimp Rice Bowls:
   • Swap chicken for shrimp, cooking it quickly in the curry sauce until just pink. Shrimp will cook faster than chicken, so keep an eye on them.

Serving Suggestions

• Side dishes: Serve with a side of naan bread, a simple cucumber salad, or a light green salad with a tangy vinaigrette to balance the rich coconut curry.
• Pair with beverages: A cold, refreshing drink such as iced tea, mango lassi, or a crisp white wine pairs beautifully with the bold flavors of the curry.

Conclusion

Coconut curry chicken rice bowls are a satisfying, flavorful dish that combines tender chicken with creamy coconut milk and aromatic spices. Whether you’re looking for a comforting meal for a busy weeknight or a dish that can be customized to suit various dietary preferences, this recipe is incredibly versatile and can be tailored to suit any occasion.

By following the steps outlined in this recipe, you’ll have a delicious and vibrant meal that everyone will enjoy. Plus, it’s a great dish to prepare in advance, making it a perfect option for meal prepping or feeding a group of people. Enjoy the layers of flavors and the satisfaction that comes with preparing a homemade bowl full of goodness!

Yield: 4

Coconut Curry Chicken Rice Bowls Recipe

Print

Coconut curry chicken rice bowls combine the rich flavors of tender chicken, aromatic spices, and creamy coconut milk over a base of perfectly cooked rice. This dish is a beautiful fusion of comfort and exotic flavor, inspired by Southeast Asian cuisine. It is perfect for a weeknight dinner, meal prep, or serving a crowd at a family gathering.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the chicken:
• 2 chicken breasts (about 1 lb), cut into bite-sized pieces
• 1 tablespoon olive oil
• Salt and pepper, to taste
• For the curry sauce:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup chicken broth (or vegetable broth for a lighter flavor)
• 1 tablespoon soy sauce or coconut aminos (for gluten-free option)
• 1 tablespoon honey or maple syrup
• Juice of 1/2 lime
• 1/4 teaspoon red pepper flakes (optional, for spice)
• For the rice:
• 2 cups cooked white rice (or brown rice for a healthier option)
• Optional toppings:
• Fresh cilantro, chopped
• Sliced green onions
• Lime wedges
• Chopped peanuts or cashews

Instructions

1. Cook the rice:
   Start by cooking the rice according to the package instructions. Set aside once done.
   
2. Cook the chicken:
   Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper.
   Add the chicken to the skillet and cook for about 6-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
   
3. Make the curry sauce:
   In the same skillet, add another tablespoon of olive oil. Add the chopped onion and cook for about 3 minutes, until softened.
   Add the garlic and ginger and sauté for an additional minute.
   Stir in the curry powder and cook for another minute to let the spices bloom.
   Pour in the coconut milk, chicken broth, soy sauce, honey, lime juice, and red pepper flakes (if using). Stir well to combine and bring the sauce to a simmer. Let it cook for 5-7 minutes, allowing the sauce to thicken slightly.
   
4. Combine the chicken and sauce:
   Return the cooked chicken to the skillet and toss it in the curry sauce. Let everything simmer together for 5 minutes, allowing the chicken to absorb the flavors.
   
5. Assemble the bowls:
   To serve, divide the cooked rice between bowls. Top with the coconut curry chicken and sauce.
   
6. Garnish and serve:
   Garnish with fresh cilantro, green onions, lime wedges, and chopped peanuts or cashews for some crunch and extra flavor.

Notes

• Rice alternatives: You can substitute white rice with brown rice, cauliflower rice, or even quinoa for a different twist.
• Make it spicy: If you like more heat, add more red pepper flakes or a diced chili pepper to the curry sauce.
• Vegetarian option: Replace the chicken with tofu or chickpeas for a plant-based version.