why make this recipe
Easy Coconut Curry Chicken Over Rice is a perfect choice for a cozy weeknight dinner. It’s quick to prepare, full of flavor, and makes for a satisfying meal. The creamy coconut milk, warm spices, and fresh ingredients come together beautifully. This dish is not only delicious but also packed with protein and veggies, making it a great option for a family dinner. Plus, it’s easy to customize based on what you have in the kitchen!
how to make Easy Coconut Curry Chicken Over Rice
Ingredients
- 1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 1 can (14 ounces) Full-Fat Coconut Milk
- 1 tablespoon Curry Powder
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated or minced
- 1 cup Bell Peppers, sliced (Any color)
- 1 cup Low-Sodium Vegetable Broth
- 2 cups Cooked Jasmine or Basmati Rice
- 1 handful Fresh Cilantro, for garnish
- 1 squeeze Fresh Lime Juice, for serving
Directions
- Heat a large skillet over medium heat and add a splash of oil. Once hot, add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and grated ginger, stirring for an additional minute until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until no longer pink.
- Stir in the bell peppers and cook for 2-3 minutes until slightly softened.
- Sprinkle curry powder over the mixture and stir to coat evenly.
- Pour in coconut milk and vegetable broth, stirring well. Bring to a gentle simmer for about 10 minutes.
- While the curry simmers, prepare rice according to package instructions.
- Once the curry is ready, serve it over rice and garnish with fresh cilantro and a wedge of lime.
how to serve Easy Coconut Curry Chicken Over Rice
Serve this dish warm over a bed of rice. Garnish with fresh cilantro and a squeeze of lime for added flavor. It pairs well with crusty bread or simple side salads. You can also serve it with extra lime wedges for those who like a zesty kick!
how to store Easy Coconut Curry Chicken Over Rice
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the curry in a freezer-safe container for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating.
tips to make Easy Coconut Curry Chicken Over Rice
- Use fresh ingredients for the best flavor. Fresh ginger and garlic can really enhance the dish.
- Adjust the spice level by adding more or less curry powder according to your taste.
- For a heartier meal, add more vegetables like spinach, carrots, or peas.
- If you don’t have coconut milk, you can substitute with Greek yogurt or cream, though it will change the flavor.
variation
You can customize this recipe by using shrimp or tofu instead of chicken for a different protein source. You can also switch the vegetables based on what you have on hand, like zucchini or green beans.
FAQs
1. Can I make this dish vegetarian?
Yes! You can use tofu or chickpeas instead of chicken and vegetable broth for a delicious vegetarian option.
2. Can I make it spicy?
Absolutely! Add chopped chili peppers or cayenne pepper to the curry for some extra heat.
3. What rice is best to use?
Jasmine or basmati rice works beautifully, but you can also use brown rice or quinoa for a healthier option.
4. How long does it take to make?
This dish takes about 30 minutes from start to finish, making it a quick weeknight meal.
5. Can I use light coconut milk?
Yes, light coconut milk can be used, but the curry may not be as creamy or rich in flavor.
Easy Coconut Curry Chicken Over Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and flavorful coconut curry chicken served over rice, perfect for a cozy weeknight dinner.
Ingredients
- 1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 1 can (14 ounces) Full-Fat Coconut Milk
- 1 tablespoon Curry Powder
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated or minced
- 1 cup Bell Peppers, sliced (Any color)
- 1 cup Low-Sodium Vegetable Broth
- 2 cups Cooked Jasmine or Basmati Rice
- 1 handful Fresh Cilantro, for garnish
- 1 squeeze Fresh Lime Juice, for serving
Instructions
- Heat a large skillet over medium heat and add a splash of oil. Once hot, add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and grated ginger, stirring for an additional minute until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until no longer pink.
- Stir in the bell peppers and cook for 2-3 minutes until slightly softened.
- Sprinkle curry powder over the mixture and stir to coat evenly.
- Pour in coconut milk and vegetable broth, stirring well. Bring to a gentle simmer for about 10 minutes.
- While the curry simmers, prepare rice according to package instructions.
- Once the curry is ready, serve it over rice and garnish with fresh cilantro and a wedge of lime.
Notes
Use fresh ingredients for the best flavor. Adjust the spice level according to your taste. For a heartier meal, add more vegetables like spinach or carrots.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian