If you’re craving a vibrant dish that bursts with flavor and brings a comforting warmth to your dinner table, this Coconut Chicken & Rice Recipe is exactly what you need. Tender chicken pieces simmered in creamy coconut milk, infused with aromatic spices like curry and turmeric, all nestled alongside perfectly cooked jasmine rice. This recipe isn’t just easy to make—it’s a complete sensory experience that delivers sweetness, spice, and that subtle tropical tang that coconut brings. Trust me, once you try this Coconut Chicken & Rice Recipe, it will quickly become your go-to weeknight favorite or a special dish to impress friends and family.
Ingredients You’ll Need
These ingredients are wonderfully simple but each one plays a crucial role in building the layers of flavor, texture, and delightful color in this Coconut Chicken & Rice Recipe. From the creamy coconut milk to the fragrant jasmine rice, every element works in harmony to create a beautifully balanced meal.
- Chicken breasts: Boneless and skinless, cut into bite-sized pieces for quick cooking and easy eating.
- Jasmine rice: Rinsed and drained to keep grains fluffy and separate, providing the perfect base.
- Coconut milk: Adds rich creaminess and subtle sweetness to the dish.
- Chicken broth: Enhances the savory depth of flavor and helps cook the rice perfectly.
- Vegetable oil: For sautéing, adds a mild flavor and ensures the chicken browns nicely.
- Onion: Finely chopped for sweetness and a soft texture.
- Garlic: Minced, infuses a punch of aromatic intensity.
- Fresh ginger: Grated, contributes a zesty warmth and brightness.
- Curry powder: A key spice that brings complexity and earthiness.
- Ground turmeric: Adds beautiful golden color and subtle warmth.
- Salt and pepper: Essential for seasoning and bringing out all the flavors.
- Red bell pepper: Sliced, adds sweetness and vibrant color.
- Frozen peas: A pop of green and a touch of sweetness for balance.
- Green onions: Sliced, for a refreshing, slightly sharp garnish.
- Fresh cilantro: Chopped, to finish off with a fragrant herbal note.
- Lime wedges: For serving, providing a zesty citrus kick that brightens each bite.
How to Make Coconut Chicken & Rice Recipe
Step 1: Brown the Chicken
Start by heating 1 tablespoon of vegetable oil in a large skillet or pot over medium-high heat. Add the seasoned chicken pieces and cook them until they are golden brown on all sides, which should take about 5 to 7 minutes. Browning the chicken locks in moisture and creates that lovely savory flavor base. Once done, set the chicken aside—don’t worry, they’ll finish cooking alongside the rice.
Step 2: Sauté the Aromatics
In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the finely chopped onion and cook until it’s soft and translucent, around 4 minutes. Next, stir in the minced garlic and freshly grated ginger, cooking them for another minute to release their enticing aromas. These aromatics are the heart of the dish, layering in tastes that really elevate the Coconut Chicken & Rice Recipe beyond the ordinary.
Step 3: Bloom the Spices
Sprinkle in the curry powder and turmeric over the aromatics. Stir thoroughly to coat the onions and allow the spices to “bloom” by cooking for about 1 minute. This step is crucial, as it helps the spices release their full flavors and vibrant colors, setting the stage for the dish’s signature taste and alluring golden hue.
Step 4: Combine Rice and Liquids
Add the rinsed jasmine rice to the skillet, stirring to ensure each grain is coated with the spicy onion mixture. Pour in the creamy coconut milk and the savory chicken broth, then stir everything together. The coconut milk lends a luscious texture while the broth balances the richness, helping the rice cook perfectly in the next steps.
Step 5: Reintroduce the Chicken and Simmer
Carefully add the browned chicken back into the pot, stirring gently to combine it with the rice and liquid. Bring the mixture to a gentle simmer. This slow cooking melds all the flavors together, allowing the chicken to absorb the fragrant spices and creamy sauce deeply.
Step 6: Cook Covered on Low Heat
Cover the skillet and reduce the heat to low. Let everything cook undisturbed for about 15 minutes. This allows the rice to absorb the liquid while becoming tender and fluffy. Resist the urge to uncover the pan here—keeping the heat low and the lid on is key to getting that perfect, creamy texture in this Coconut Chicken & Rice Recipe.
Step 7: Add Peppers and Peas
After 15 minutes, stir in the sliced red bell pepper and frozen peas. Cover again and let the dish cook for an additional 5 minutes or until the rice is fully tender. The bell peppers add a sweet crunch while the peas bring a pop of color and freshness, finishing the dish on a bright note.
Step 8: Fluff and Garnish
Remove the skillet from the heat and give the rice a gentle fluff with a fork to separate the grains and incorporate all the ingredients beautifully. Then sprinkle the top with sliced green onions and chopped fresh cilantro, adding layers of freshness and visual appeal right before serving.
How to Serve Coconut Chicken & Rice Recipe
Garnishes
Garnishing with vibrant green onions and fragrant cilantro is a must—they each bring a sharp, herbal note that contrasts wonderfully with the creamy dish. Don’t forget the lime wedges on the side. A squeeze of fresh lime juice adds just the right amount of acid to cut through the richness and elevate every bite.
Side Dishes
This Coconut Chicken & Rice Recipe is a one-pot wonder, but if you want to round out the meal, think of simple, crisp sides. A crunchy cucumber salad with a light vinaigrette or steamed vegetables like broccoli or green beans can add texture and freshness to balance the creamy main dish beautifully.
Creative Ways to Present
For a fun twist, serve your Coconut Chicken & Rice Recipe in hollowed-out bell peppers or even small bowls carved from fresh coconuts if you’re feeling adventurous. Layer the rice and chicken in a clear glass dish for a colorful presentation, showing off the vibrant peppers and peas nestled among the golden rice.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Coconut Chicken & Rice Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to cool it down before refrigerating to keep the texture on point.
Freezing
If you want to freeze this dish, portion it out carefully and use freezer-safe containers or bags. Freeze for up to 2 months for the best taste. When thawing, do so overnight in the fridge to preserve texture and flavor rather than microwaving directly from frozen.
Reheating
Reheat leftovers gently on the stove over low heat with a splash of water or broth to re-moisten the rice and prevent it from drying out. Alternatively, microwave in short intervals, stirring occasionally, until warmed through. Adding a fresh squeeze of lime before serving will refresh the flavors beautifully.
FAQs
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice will add a nuttier flavor and more fiber, but keep in mind it needs longer to cook—about 40 to 45 minutes. You might want to adjust the liquid amount and cooking time accordingly to get the texture just right.
Is it possible to make this recipe dairy-free?
This Coconut Chicken & Rice Recipe is naturally dairy-free thanks to coconut milk replacing any cream or butter. Just be sure to use vegetable oil or another dairy-free fat for sautéing, and you’ll have a creamy, comforting dish without any dairy at all.
Can I substitute chicken with another protein?
Definitely! Shrimp or firm tofu work wonderfully in this recipe. Adjust cooking times accordingly—shrimp cooks much faster, while tofu might need a bit of extra browning time for texture.
How spicy is this Coconut Chicken & Rice Recipe?
This version is mildly spiced, focusing on the warmth of curry and turmeric rather than heat. If you want to add some kick, feel free to include chili flakes or fresh chopped chili alongside the spices for a fiery twist.
Can I prepare this recipe in a slow cooker?
You can, but it requires some tweaking. Add all ingredients except peas and bell pepper to the slow cooker and cook on low for about 4 hours. Add the veggies in the last 30 minutes to keep them tender-crisp. The texture and flavor may differ slightly but it will still be delicious.
Final Thoughts
This Coconut Chicken & Rice Recipe has everything I love in a home-cooked meal: ease, flavor, and that cozy, comforting feeling you want at dinner time. Whether you’re cooking for a busy weeknight or looking to impress guests with bold, tropical flavors, this dish is a winner. Give it a try—you might just find your newest favorite recipe to return to again and again.
Print
Coconut Chicken & Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
A flavorful and creamy Coconut Chicken & Rice dish featuring tender chicken pieces simmered in rich coconut milk, aromatic spices, and vibrant vegetables, perfect for a comforting and easy one-pan meal.
Ingredients
Chicken & Marinade
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
Rice & Cooking Base
- 1 cup (200g) jasmine rice, rinsed and drained
- 1 can (13.5 oz/400ml) coconut milk
- 1 cup (240ml) chicken broth
- 2 tbsp vegetable oil
Vegetables & Aromatics
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup (150g) frozen peas
- 2 green onions, sliced
- 1/4 cup (15g) fresh cilantro, chopped
- Lime wedges, for serving
Spices
- 1 tbsp curry powder
- 1 tsp ground turmeric
Instructions
- Brown the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in the garlic and grated ginger, cooking for an additional 1 minute to release their flavors.
- Add spices: Sprinkle in the curry powder and turmeric, stirring constantly to coat the onions. Let the spices bloom for about 1 minute to enhance their aroma and taste.
- Incorporate rice and liquids: Stir in the rinsed jasmine rice, ensuring it is evenly coated with the spiced onion mixture. Pour in the coconut milk and chicken broth, stirring well to combine all ingredients.
- Return chicken and simmer: Add the browned chicken pieces back into the skillet. Bring the mixture to a gentle simmer over medium heat.
- Cook covered: Cover the skillet and reduce the heat to low. Let the dish simmer undisturbed for 15 minutes, allowing the rice to absorb the flavors and liquid.
- Add vegetables and finish cooking: After 15 minutes, stir in the sliced red bell pepper and frozen peas. Cover again and continue cooking for an additional 5 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Fluff and garnish: Remove the skillet from heat and gently fluff the rice with a fork to separate the grains. Garnish with sliced green onions and chopped cilantro for freshness.
- Serve: Serve the coconut chicken and rice hot with lime wedges on the side for an extra burst of vibrant citrus flavor.
Notes
- For a spicier kick, add a pinch of cayenne pepper or chopped fresh chili with the spices.
- Ensure jasmine rice is well rinsed to remove excess starch, preventing a sticky texture.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Recipe can be made gluten-free by ensuring the chicken broth is gluten-free.
