Coconut Chicken & Rice whisks you away to sun-kissed islands with every spoonful, combining creamy coconut milk, tender chicken, and fragrant jasmine rice in one unforgettable dish. This easy one-pot meal is perfectly tailored for busy weeknights and laid-back weekends alike, requiring just 15 minutes of prep time and 25 minutes of cooking before it’s ready to wow. It’s a recipe that manages to be both comforting and exciting, marrying the warmth of curry spices with the silky richness of coconut, all while packing in fresh vegetables for a burst of color and texture. Even beginners will feel like seasoned chefs as they simmer their way to a dinner table piled high with tropical goodness. With only a few pantry staples and minimal cleanup, dinner has never felt this luxurious or been this approachable.
Every bite of this Coconut Chicken & Rice tells a story of spice markets and breezy beachside cafés. The curry powder and ground turmeric lend vibrant hues and warm undertones, while the ginger and garlic awaken your palate with bright, zesty notes. As the rice gently absorbs the coconut milk and chicken broth, it transforms into a fluffy, ivory bed speckled with jewel-like peas and crimson bell pepper. A final flourish of green onions, cilantro, and lime wedges adds fresh, tangy layers that keep you reaching back for more. Whether you’re craving a solo comfort supper or looking to impress friends at a casual dinner gathering, this recipe delivers an inviting aroma and a crave-worthy depth of flavor—all in one pot. Plus, at around 450 calories per serving, it’s a dinner idea that satisfies both appetite and soul.
KEY INGREDIENTS IN COCONUT CHICKEN & RICE
To create this vibrant one-pot wonder, you’ll want to assemble high-quality staples and fresh aromatics that layer together in harmonious flavor. Each element plays a unique role, from building the base of savory goodness to lending pops of color and brightness that make every bite feel balanced and complete.
- Boneless, skinless chicken breasts
Tender pieces of chicken absorb the coconut-infused broth, offering juicy protein that melds perfectly with the rice. Cutting them into bite-sized chunks ensures quick, even cooking and easy serving.
- Jasmine rice
Known for its delicate floral fragrance, this long-grain rice soaks up rich coconut milk and spiced broth, becoming light and fluffy while carrying all the flavors of the dish.
- Coconut milk
Provides a creamy richness and subtle sweetness, transforming the rice into a silky canvas that ties together savory spices and chicken.
- Chicken broth
Enhances the savory base with a gentle umami depth, diluting the coconut milk for the ideal consistency and infusing the rice with layered flavor.
- Vegetable oil
A neutral cooking oil that helps sear the chicken and sauté aromatics without altering the flavor profile.
- Onion
Finely chopped onion creates a flavor foundation, softening into a translucent base that releases natural sweetness during sautéing.
- Garlic
Adds pungent warmth and depth, working in concert with ginger to deliver aromatic complexity to every forkful.
- Fresh ginger
Brightens the dish with a peppery zing, cutting through the creaminess and infusing a lively, invigorating note.
- Curry powder
A blend of warming spices that offers depth, color, and a hint of earthiness, allowing the dish to feel both comforting and exotic.
- Ground turmeric
Imparts a warm, golden hue alongside subtle floral and peppery notes, elevating both the visual appeal and taste.
- Salt and pepper
Essential seasonings that bring all the flavors into focus and ensure each ingredient shines through.
- Red bell pepper
Lends vibrant color and a touch of sweet crunch, balancing the creamy texture with fresh vegetable bite.
- Frozen peas
Add pops of sweetness and bright green contrast, cooking quickly to retain texture and color.
- Green onions
Provide a fresh, mild onion flavor and a crisp finish, sprinkled on top for visual appeal and extra zing.
- Cilantro
Offers bright herbal notes and a hint of citrusy freshness, perfect for garnishing just before serving.
- Lime wedges
A final burst of tangy citrus that cuts through the richness, enhancing all the layers of flavor with a squeeze of bright acidity.
HOW TO MAKE COCONUT CHICKEN & RICE
Cooking this dish is as satisfying as diving into its flavors—layer by layer, you’ll build a meal that feels both thoughtful and effortless. Follow these steps to achieve tender chicken, perfectly cooked rice, and a fragrant coconut-infused sauce, all in one pan.
1. Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces, season generously with salt and pepper, and sear until browned on all sides, about 5–7 minutes. This initial browning locks in juices and develops rich flavor. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion and sauté until it turns translucent and soft, about 4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant and golden.
3. Sprinkle in the curry powder and turmeric, stirring constantly to coat the onions and release the spices’ essential oils. Allow the spices to bloom for about 1 minute, ensuring their flavors deepen and meld beautifully.
4. Stir in the rinsed jasmine rice, tossing it to ensure each grain is fully coated with the spiced onion mixture. Pour in the coconut milk and chicken broth, stirring to combine the liquids evenly throughout the rice.
5. Add the reserved chicken back into the skillet, nestling the pieces gently into the liquid. Bring the mixture to a gentle simmer, watching for small bubbles at the edges.
6. Cover the skillet with a tight-fitting lid and reduce the heat to low. Allow the dish to cook undisturbed for 15 minutes—this is when the rice absorbs the flavorful broth and puffs up to tender perfection.
7. After 15 minutes, remove the lid and stir in the red bell pepper slices and frozen peas. Recover and cook for an additional 5 minutes, or until the rice is tender and most of the liquid has been absorbed.
8. Once everything is cooked through, remove the skillet from heat. Use a fork to gently fluff the rice, separating the grains and incorporating the chicken, peppers, and peas evenly.
9. Garnish with sliced green onions and chopped cilantro before serving. Offer lime wedges on the side for an extra burst of tangy brightness with every bite.
SERVING SUGGESTIONS FOR COCONUT CHICKEN & RICE
When it comes to presenting this vibrant meal, a few thoughtful touches can take it from delicious to absolutely show-stopping. The contrast of bright garnishes, warm table settings, and complementary side dishes will transform your dinner into an experience that’s as pleasing to the eyes as it is to the palate.
- Serve in warmed bowls with a sprinkling of chopped cilantro and extra green onions on top, allowing each guest to customize the freshness and herbal zest.
- Offer lime wedges alongside the dish, encouraging diners to squeeze bright citrus over their rice for a lively finishing note that cuts through the coconut creaminess.
- Pair with warm naan or flatbread, ideal for mopping up any remaining coconut broth and adding a satisfying chew that contrasts beautifully with the tender rice and chicken.
- Complement with a crisp cucumber salad dressed in light vinaigrette, bringing cool, crisp textures and a hint of acidity that balances the dish’s richness.
HOW TO STORE COCONUT CHICKEN & RICE
Leftovers of this creamy, spice-kissed rice and chicken are a true gift—proper storage ensures you can savor those tropical flavors all week long without losing any of the dish’s charm or texture. Follow these tips to maintain freshness and flavor in every reheated bite.
- Store in airtight containers: Transfer cooled leftovers into a sealed container within two hours of cooking. This helps preserve moisture and prevents the coconut milk from developing a skin.
- Refrigerate for up to 4 days: Keep the dish chilled on the middle shelf of your fridge, where the temperature remains most consistent. When ready to enjoy, reheat gently on the stovetop with a splash of water or broth to restore creaminess.
- Freeze for up to 3 months: Portion into freezer-safe bags or containers, pressing out excess air. Label with the date so you know when it’s best consumed. To defrost, move to the fridge overnight before reheating.
- Reheat with care: Thaw if frozen, then rewarm on low heat to prevent separation of the coconut milk. Stir occasionally, adding a bit of liquid if the rice seems dry, until heated through.
CONCLUSION
Bringing together creamy coconut milk, fragrant jasmine rice, tender chicken, and a symphony of spices, this Coconut Chicken & Rice recipe embodies the essence of tropical comfort in a single pot. From the first sear of seasoned chicken to the final garnish of fresh cilantro and lime, each step builds layers of flavor that transport you to sun-dappled shores. With just 15 minutes of prep, 25 minutes of cooking, and a brief 5-minute rest, this dish proves that beginner-friendly doesn’t mean compromising on taste. Whether you’re seeking a fuss-free weeknight dinner or aiming to dazzle friends at your next gathering, this one-pot wonder delivers. Nutritionally balanced at around 450 calories per serving, it satisfies hunger without weighing you down, making it a go-to option for busy home cooks.
Feel free to print and save this article so you can revisit the recipe anytime you need a quick escape to tropical flavors. You can also find a FAQ below to answer questions about substitutions, spice levels, and more. If you give this Coconut Chicken & Rice a whirl, I’d love to hear how it turned out! Share your thoughts, ask questions, or leave feedback—your cooking adventures inspire me and help others feel confident in the kitchen. Enjoy every spoonful, and happy cooking!
Coconut Chicken & Rice
Description
Savor the rich creamy coconut milk mingling with tender chicken and spices, all served atop fragrant jasmine rice. It's a dish that comforts the soul and excites the palate.
Ingredients
Instructions
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Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in the garlic and ginger, cooking for an additional 1 minute.
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Sprinkle in the curry powder and turmeric, stirring to coat the onions, and let the spices bloom for about 1 minute.
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Stir in the rice, ensuring it is well coated with the spice mixture. Pour in the coconut milk and chicken broth, stirring to combine.
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Add the reserved chicken back into the skillet. Bring the mixture to a gentle simmer.
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Cover the skillet and reduce the heat to low. Allow the dish to simmer for 15 minutes.
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After 15 minutes, add the red bell pepper and frozen peas. Cover and cook for an additional 5 minutes, or until the rice is tender, and most of the liquid has been absorbed.
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Once cooked, remove from heat and gently fluff the rice with a fork.
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Garnish with sliced green onions and chopped cilantro before serving. Serve with lime wedges on the side for an extra burst of flavor.
Note
- Coconut milk adds a creamy richness to the dish, making it both comforting and exotic.
- Jasmine rice is recommended for its floral fragrance, but other long-grain rice can be substituted.
- For a spicier version, consider adding a chopped chili pepper with the onions.
- This dish can be paired with naan or flatbread for an authentic culinary experience.
