Coconut Chicken Rice Bowl
A delightful blend of tender chicken simmered in coconut curry sauce and served over fluffy rice, perfect for quick meals and meal preps.
Ingredients
Main Ingredients
- 1 lb Chicken Breast lean protein, cut into bite-sized pieces
- 1 can Coconut Milk creamy base with tropical flavor
- 2 tbsp Curry Powder aromatic spice blend
- 2 cloves Garlic minced
- 1 tsp Ginger minced
- 1 medium Onion finely sliced
- 1 cup Bell Peppers sliced, for vibrant color and crunch
- 1 cup Rice hearty base, prepared according to package instructions
- to taste Salt enhances flavor
Instructions
Preparation
- Chop the chicken breast into bite-sized pieces.
- Mince the garlic and ginger, and finely slice the onion and bell peppers.
- Prepare your rice according to the package instructions.
Cooking
- In a large pan over medium heat, add a splash of oil.
- Add the onions, garlic, and ginger; sauté until fragrant and the onion is translucent.
- Stir in the chicken pieces until browned on all sides.
- Add the curry powder, and mix well to coat the chicken evenly.
- Pour in the coconut milk and bring the mixture to a simmer.
- Incorporate the bell peppers, allowing everything to cook together for about 10 minutes until the chicken is cooked through.
Serving
- Spoon the cooked rice into bowls, creating a base.
- Top generously with the coconut chicken mixture.
- Garnish as desired and enjoy!
Notes
For extra flavor, marinate the chicken in coconut milk and spices before cooking. Use jasmine or basmati rice for an aromatic pairing. Store leftovers in an airtight container for up to three days.