Easy Coconut Curry Chicken With Rice Recipe
This creamy coconut curry chicken is my favorite quick dinner, packed with bold flavors and fresh garden ingredients.
Finding weeknight meals that are both quick to prepare and irresistibly delicious can feel like an endless challenge. As someone who recently started growing my own vegetables and herbs, I’ve been experimenting with ways to incorporate fresh ingredients into my cooking.
This easy coconut curry chicken with rice recipe has become a staple in my kitchen! With its creamy coconut base, aromatic spices, and tender chicken, it’s the perfect way to use up homegrown onions, garlic, or cilantro while learning the art of blending bold flavors.
It’s quick, comforting, and a fantastic way to showcase fresh, wholesome ingredients.
You’ll Love This Coconut Curry Chicken Recipe
Coconut curry chicken is the ultimate fusion of rich, fragrant flavors and satisfying textures. The blend of curry powder, turmeric, and cumin creates a bold yet balanced spice profile. Meanwhile, the coconut milk adds a velvety creaminess that ties everything together beautifully.
Served over fluffy rice, this recipe is filling, wholesome, and absolutely crowd-pleasing.
For families, it’s a dinner winner—simple ingredients and a universally loved flavor profile ensure even picky eaters will ask for seconds. Plus, it’s versatile enough to accommodate dietary preferences or ingredient swaps.
Ingredient Highlights & Substitutions
- Chicken Breast Fillets: These cook quickly and stay tender when simmered in the coconut curry sauce. Swap for chicken thighs if you prefer a juicier cut, or use tofu for a vegetarian option.
- Coconut Milk: The key to the creamy, luscious sauce. For a lighter version, try reduced-fat coconut milk.
- Spices (Curry Powder, Turmeric, Cumin, Coriander): These give the dish its signature flavor. Adjust quantities for milder or spicier results.
- Vegetables: Onions and garlic form the base, but you can easily add bell peppers, spinach, or peas for extra nutrition. There’s something deeply satisfying about chopping fresh onions from the garden and knowing they’re going straight into the pan!
- Rice or Naan: Serve the curry over steamed white rice or pair it with warm naan for a complete meal.
For gluten-free diners, ensure your curry powder and broth are certified gluten-free. Low-carb eaters can serve the curry over cauliflower rice instead.
Quick Tips for the Best Results
- Prep Ingredients First: Having everything chopped, measured, and ready makes cooking seamless and stress-free. Growing my own food has taught me the value of patience and preparation!
- Layer the Spices: Sautéing the spices early in the process unlocks their full flavor potential.
- Don’t Skip the Simmer: Allow the curry to simmer gently to deepen the flavors and tenderize the chicken.
- Garnish Generously: Fresh cilantro and a squeeze of lime brighten the dish and add a pop of color. It’s always rewarding to pluck cilantro leaves fresh from my garden just before serving.
Perfect for Meal Prep or Leftovers
This recipe is ideal for meal prepping, as the flavors develop even more over time. Make a double batch and store portions in airtight containers for up to four days in the fridge. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.
Whether you’re planning for a busy week or simply want to enjoy an extra serving, this curry is as good the next day as it is fresh off the stove.
Pairing Suggestions
To elevate the meal, consider serving this coconut curry chicken alongside:
- A cucumber and yogurt salad for a refreshing contrast.
- Roasted vegetables like carrots or cauliflower for added texture.
- A fruity dessert such as mango sorbet to cleanse the palate.
This easy coconut curry chicken breast with rice recipe is bound to become a regular in your dinner rotation. For me, it’s not just about the taste but also the satisfaction of bringing garden-fresh ingredients to the table.
Whether you’re a seasoned cook or, like me, learning as you go, this dish strikes the perfect balance between simple preparation and stunning results. It’s a wonderful way to celebrate the connection between fresh produce and flavorful cooking!
Easy Coconut Curry Chicken with Rice Recipe
Equipment
- Large skillet
Ingredients
- Chicken and Aromatics:
- 5 chicken breast fillets cut into bite-sized pieces
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- Curry Base:
- 1 cup coconut milk
- 1 cup chicken broth
- Spices:
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- Oil and Optional Garnishes:
- 3 tablespoons vegetable oil
- Fresh cilantro lime, white rice, and naan for serving (optional)
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and cook until softened.
- Stir in minced garlic and grated ginger, and sauté for 1 minute until fragrant.
- Add the chicken pieces, seasoning with salt, pepper, turmeric, cumin, coriander, and paprika. Cook until browned on all sides.
- Pour in the coconut milk and chicken broth. Stir well, scraping the bottom of the skillet to release any browned bits.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 20–25 minutes, or until the chicken is cooked through.
- Adjust seasoning if necessary, and garnish with fresh cilantro and lime before serving.
- Serve with white rice or naan bread, if desired.
While curry isn’t usually a favorite of mine, I was actually surprised by this recipe and enjoyed it