Go Back
Homemade Creamy Coconut Curry Chicken with Rice photo

Creamy Coconut Curry Chicken with Rice

This Creamy Coconut Curry Chicken with Rice is bursting with vibrant flavors and easy one-pan cooking. Tender chicken breast in a luscious coconut curry sauce served over fluffy rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast diced
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 2 tbsp curry powder
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 bell pepper sliced
  • 1 cup green peas fresh or frozen
  • 2 tbsp olive oil for sautéing
  • Salt and pepper to taste
  • 2 cups cooked rice
  • Fresh cilantro for garnish

Equipment

  • Large skillet or sauté pan
  • Cutting board and sharp knife
  • Grater or microplane
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Rice cooker or pot

Method
 

Step 1: Prepare the Ingredients
  1. Dice 1 lb of chicken breast into bite-sized pieces. Chop the onion finely, mince the garlic cloves, grate the fresh ginger, and slice the bell pepper into thin strips.
Step 2: Sauté Aromatics
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
Step 3: Cook the Chicken
  1. Add the diced chicken breast to the skillet. Season with salt and pepper. Cook for 5-6 minutes until the chicken is browned on all sides and mostly cooked through.
Step 4: Add Curry Powder and Bell Pepper
  1. Sprinkle 2 tablespoons of curry powder over the chicken and stir well to coat every piece. Add the sliced bell pepper and cook for another 2 minutes, allowing the spices to toast slightly and the peppers to soften.
Step 5: Pour in Coconut Milk and Broth
  1. Pour in 1 can of coconut milk and 1 cup of chicken broth. Stir everything together, scraping the bottom of the pan to release any flavorful bits. Bring the mixture to a simmer.
Step 6: Simmer and Add Peas
  1. Reduce the heat to low and let the curry simmer for 10 minutes, stirring occasionally. Add 1 cup of green peas during the last 3 minutes of cooking to warm them through without losing their vibrant color.
Step 7: Adjust Seasoning and Serve
  1. Taste the curry and adjust salt and pepper as needed. Serve the creamy coconut curry chicken over 2 cups of cooked rice. Garnish generously with fresh cilantro for a pop of color and freshness.

Notes

  • Dice chicken and chop vegetables up to 24 hours in advance for quicker meal prep.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • For a vegan version, replace chicken with tofu or chickpeas and use vegetable broth.