Easy Coconut Curry Chicken Over Rice for a Cozy Weeknight Dinner
A warm and inviting coconut curry chicken dish served over rice, perfect for family meals or a comforting solo dinner.
Servings: 4 servings
Equipment
- Large Skillet
- Cooking Pot
Ingredients
Ingredients
- 1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 1 can (14 ounces) Full-Fat Coconut Milk
- 1 tablespoon Curry Powder
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated or minced
- 1 cup Bell Peppers, sliced Any color
- 1 cup Low-Sodium Vegetable Broth
- 2 cups Cooked Jasmine or Basmati Rice
- 1 handful Fresh Cilantro, for garnish
- 1 squeeze Fresh Lime Juice, for serving
Instructions
- Heat a large skillet over medium heat and add a splash of oil. Once hot, add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and grated ginger, stirring for an additional minute until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until no longer pink.
- Stir in the bell peppers and cook for 2-3 minutes until slightly softened.
- Sprinkle curry powder over the mixture and stir to coat evenly.
- Pour in coconut milk and vegetable broth, stirring well. Bring to a gentle simmer for about 10 minutes.
- While the curry simmers, prepare rice according to package instructions.
- Once the curry is ready, serve it over rice and garnish with fresh cilantro and a wedge of lime.
Notes
For variations, consider using shrimp or tofu instead of chicken, or adding more vegetables like spinach or carrots.