Coconut Chicken Rice Bowl
Ingredients
Main ingredients
chicken breast (cubed)
500 g
coconut milk
400 ml
jasmine rice
300 g
onion (diced)
1 piece
garlic (minced)
3 clove
fresh ginger (minced)
1 tbsp
curry powder
2 tsp
olive oil
2 tbsp
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare ingredients
Dice the onion, mince the garlic and ginger, and cut the chicken into bite-sized cubes.
Cook the rice
Rinse the rice until the water runs clear, then cook according to package instructions or in a rice cooker.
Sauté aromatics
Heat olive oil in a large pan over medium heat. Add diced onion and cook until softened, about 3 minutes.
Add garlic, ginger and spices
Add minced garlic, ginger and curry powder. Cook for 1 minute until fragrant.
Cook the chicken
Add chicken cubes to the pan and cook until lightly browned on all sides.
Simmer with coconut milk
Pour in the coconut milk, season with salt and pepper, and simmer for 10-12 minutes until the chicken is cooked through and the sauce thickens.
Assemble the bowls
Divide the cooked rice among bowls, top with the coconut chicken and sauce. Garnish with fresh herbs if desired.
Original recipe
Storage
Store rice and chicken separately for best texture. Reheat with a splash of water to keep moist.
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