Indulge in the rich and tropical flavors of a Coconut Chicken Rice Bowl that promises to be your new comfort food favorite. This creamy chicken rice bowl recipe combines tender chicken with a luscious coconut milk sauce, making it a delightful meal for any day of the week.
Ingredients
Scale:
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 can (13.5 ounces) coconut milk
2 tablespoons soy sauce
2 tablespoons curry powder
1 teaspoon ground ginger
Salt and pepper to taste
1 cup jasmine or basmati rice
1 ¾ cups chicken or vegetable broth
1 tablespoon lime juice, freshly squeezed
Salt to taste
Chopped fresh cilantro (for garnish)
Sliced green onions (for garnish)
Chili flakes (for garnish)
Lime wedges (for serving)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook until the chicken is browned on all sides, roughly 5-7 minutes.
Stir in the curry powder and ground ginger, allowing the spices to toast slightly, about 1 minute.
Pour in the coconut milk and soy sauce, mixing well. Bring the mixture to a gentle simmer.
Reduce heat to low and allow the sauce to simmer for about 15-20 minutes, stirring occasionally, until the chicken is fully cooked.
While the chicken simmers, rinse the rice under cold water until the water runs clear.
In a saucepan, combine the rinsed rice, chicken or vegetable broth, lime juice, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Fluff the rice with a fork and set aside. Taste the sauce and adjust seasoning if needed.
To serve, spoon the rice into bowls, top with the coconut chicken, and garnish with cilantro, green onions, and chili flakes. Serve with lime wedges on the side.
