1poundChickencan substitute with tofu or chickpeas
For the Creamy Base
1canCoconut Milklight coconut milk available
1cupRicejasmine or basmati recommended
For the Spices
2clovesGarlicminced
1inchGingerfresh, grated
1tablespoonCurry Powderadjust based on spice preference
For the Veggies (Optional)
1cupBell Pepperssliced, use seasonal varieties
1cupPeascan use frozen peas
For the Garnish
1bunchFresh Cilantroor substitute with mint
1/4cupToasted Coconutfor garnish
Instructions
Cooking Steps
Prepare Chicken: Start by seasoning the chicken pieces with your desired spices, ensuring each piece is evenly coated. Sauté them in a hot pan until they are golden brown, about 5-7 minutes.
Cook Rice: In the same pot, add uncooked rice along with coconut milk and a bit of water. Bring the mixture to a gentle boil—this will create a creamy base as the rice cooks.
Combine: Once the rice is fluffy and fully cooked (around 15 minutes), gently stir in the sautéed chicken, letting all the wonderful flavors meld together for an additional 5 minutes.
Add Vegetables (if using): If you've chosen to include vegetables, fold them into the pot now. Continue cooking for another couple of minutes until they're tender but still vibrant.
Serve: To finish, garnish your Coconut Chicken and Rice with fresh cilantro or sprinkle a handful of toasted coconut on top for an added crunch and aromatic flair.
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Allow to rest before serving for best flavor meld.