Description
This Creamy Coconut Chicken with Rice Bowl is a comforting, family-friendly recipe that’s rich, flavorful, and surprisingly easy to prepare. With tender chicken cooked in a creamy coconut sauce and served over fluffy jasmine rice, it’s a meal that brings everyone to the table.
Ingredients
Chicken and Seasoning
- 1 1/2 lbs diced chicken breast
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dried oregano
Sauce
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk
- 1 tbsp tomato paste
- 1/2 tsp kosher salt
For Serving
- 3 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped (for garnish)
- Optional: Extra coconut milk for drizzling
Instructions
- Season and Brown the Chicken
- Season the diced chicken with salt, smoked paprika, and dried oregano.
- Heat a skillet over high heat with a light coat of oil.
- Add the chicken in a single layer and brown for 3-5 minutes, until golden on all sides. Remove and set aside.
- Prepare the Sauce
- Reduce the heat to medium, add a bit more oil, and sauté the onion, garlic, and ginger until fragrant (about 1 minute).
- Deglaze the pan with chicken broth, scraping up any flavorful bits. Simmer for 1 minute.
- Combine and Simmer
- Stir in tomato paste, coconut milk, and salt. Mix until smooth and bring to a gentle simmer.
- Return the chicken and any juices to the skillet. Stir to coat the chicken in the sauce and cook for 3-4 minutes, until the chicken is fully cooked.
- Serve and Garnish
- Spoon the creamy coconut chicken over cooked rice.
- Garnish with fresh cilantro and drizzle with extra coconut milk if desired.
Notes
- Use fresh garlic, onion, and ginger for the best flavor.
- Light coconut milk keeps the dish creamy without being too heavy.
- Chicken thighs can be used as a substitute for chicken breast for added juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired