Description
This Creamy Coconut Chicken Rice Bowl is a flavorful, easy-to-make dish featuring tender chicken simmered in a rich coconut milk sauce infused with garlic, ginger, and smoked paprika, served over fragrant jasmine rice. Perfect for a quick weeknight dinner that comforts with its creamy texture and bold, aromatic spices.
Ingredients
Protein
- 1 1/2 lbs diced chicken breast
Seasonings & Aromatics
- 1 teaspoon kosher salt (for chicken seasoning)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or 1 tablespoon for extra gingery flavor)
- 1/2 teaspoon kosher salt (for sauce)
Liquids & Sauces
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk (about 1 can)
- 1 tablespoon tomato paste
Grain & Garnish
- 3 cups cooked jasmine rice or basmati rice
- Fresh cilantro, for garnish
- Additional coconut milk, optional for drizzling on top
Instructions
- Season the chicken: Combine the diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano or herbs. Mix well to coat the chicken evenly and let it sit while preparing other ingredients.
- Brown the chicken: Heat a large skillet over high heat and spray with cooking oil. Add the seasoned chicken in an even layer and brown it for 3-5 minutes, allowing the pieces to develop a golden crust. Remove the browned chicken from the skillet and set aside.
- Sauté aromatics and deglaze: Reduce the heat to medium, spray the skillet with more oil, then add minced onion, garlic, and grated ginger. Cook for about 1 minute until fragrant. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the pan to deglaze.
- Add sauce ingredients: After simmering the broth and aromatics for 1 minute, stir in tomato paste, canned light coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce mixture to a gentle simmer.
- Finish cooking chicken in sauce: Return the browned chicken along with any accumulated juices to the skillet. Simmer on medium heat for an additional 3 to 4 minutes, allowing the sauce to thicken and the chicken to cook through fully.
- Serve and garnish: Spoon the creamy coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with extra coconut milk if desired for added creaminess and flavor enhancement.
Notes
- You can substitute dried oregano with any dried Italian herbs or thyme if preferred.
- The coconut milk adds creaminess; use full-fat for richer flavor or light coconut milk for a lighter dish.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes when seasoning the chicken.
- Make sure not to overcrowd the skillet when browning the chicken to achieve a good sear.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
- This recipe pairs well with steamed vegetables or a simple green salad for a balanced meal.
