Coconut Chicken and Rice
A comforting blend of chicken, rice, and coconut milk, bringing tropical flavors to your kitchen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb Chicken thighs
- 2 tbsp Curry powder
- 3 cloves Garlic (minced)
- 1 can Coconut milk
- 1 cup Rice (Jasmine or Basmati)
- 1 cup Bell peppers (chopped)
- 1 cup Peas
- 1 cup Fresh cilantro (chopped)
- 1 cup Toasted coconut
Instructions
- Prepare all ingredients: chop bell peppers, mince garlic, and cut chicken into chunks.
- Marinate the chicken with curry powder, garlic, and a pinch of salt for 15-20 minutes.
- In a skillet, heat oil and cook the marinated chicken until browned, about 6-8 minutes.
- Add the coconut milk and bring to a gentle simmer.
- Stir in the rice, bell peppers, and peas; add more coconut milk or water as needed.
- Cover and simmer on low heat for about 20 minutes, until rice is tender.
- Let it sit covered for 5 minutes, then fluff the rice.
- Stir in fresh cilantro before serving, and top with toasted coconut.
Notes
Customize the spice level and vegetable options to suit your taste. Store leftovers in an airtight container for up to 3-4 days, or freeze for 2-3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg