Coconut Chicken Rice Bowl
This Coconut Chicken Rice Bowl is a flavorful, satisfying dinner made with tender chicken simmered in a creamy coconut sauce with garlic, ginger, and warm spices. Served over fluffy jasmine rice with crisp cucumber, fresh cilantro, and a squeeze of lime, it’s an easy meal that comes together quickly and works especially well for meal prep. The combination is inspired by the creamy coconut chicken approach from both reference recipes.
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Servings: 4
Equipment
- Large Skillet
- Medium saucepan or rice cooker
- Chef's Knife
Ingredients
For the Coconut Chicken
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¾ teaspoon salt divided
- ½ teaspoon black pepper
- ½ medium yellow onion finely diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon tomato paste
- 1¼ cups canned coconut milk
- ½ cup chicken broth
- ½ teaspoon ground turmeric
- ½ teaspoon red pepper flakes optional
For the Bowls
- 3 cups cooked jasmine or basmati rice
- 1 cup thinly sliced cucumber
- ¼ cup fresh cilantro chopped
- 1 lime cut into wedges
- 2 green onions sliced
- 2 tablespoons toasted coconut flakes optional
Instructions
- Season the chicken with smoked paprika, oregano, ½ teaspoon salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes, turning occasionally, until browned on the outside. Transfer the chicken to a plate.
- Reduce the heat to medium and add the onion. Cook for 2–3 minutes, then add the garlic and ginger and cook for another 30 seconds.
- Stir in the tomato paste and turmeric and cook for 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Add the coconut milk, remaining salt, and red pepper flakes if using.
- Bring the sauce to a gentle simmer and cook for 3–4 minutes, until slightly thickened.
- Return the chicken and any accumulated juices to the skillet. Simmer for 4–5 minutes, stirring occasionally, until the chicken is cooked through and the sauce coats the pieces.
- Divide the cooked rice between four bowls. Spoon the coconut chicken and sauce over the rice.
- Top with cucumber, cilantro, green onions, and toasted coconut flakes if using. Serve with fresh lime wedges for squeezing over the bowls.
Notes
- Chicken thighs: Boneless, skinless chicken thighs can be used instead of breast for a juicier result. Add a few extra minutes to the cooking time if needed.
- Coconut milk: Full-fat coconut milk creates a richer, thicker sauce, while light coconut milk makes the bowl lighter.
- Don't boil the coconut sauce aggressively: Keep it at a gentle simmer to prevent the sauce from becoming oily or separating.
- Add curry flavor: Stir 1–2 teaspoons of Thai red curry paste into the sauce for a spicier coconut curry variation.
- Meal prep: Divide the rice, chicken, and cucumber into four airtight containers. Keep the lime and fresh cilantro separate and add them after reheating.
- Storage: Refrigerate leftovers for up to 4 days.