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Creamy Coconut Chicken Rice Bowl Recipe

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4.2 from 31 reviews

This Chicken Rice Bowl recipe features tender, seasoned chicken breast cooked in a creamy coconut milk and tomato paste sauce, served over fragrant jasmine or basmati rice. Infused with warm spices like smoked paprika, dried herbs, fresh ginger, garlic, and onion, this quick and flavorful dish comes together in just 30 minutes, making it perfect for a satisfying weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 1/2 lbs diced chicken breast
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or dried herbs

Sauce

  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or 1 tablespoon for a stronger ginger flavor)
  • 1/4 cup chicken broth
  • 1 1/4 cups canned light coconut milk (from 1 can)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon kosher salt

Serving

  • 3 cups cooked jasmine rice or basmati rice
  • Fresh cilantro for garnish
  • Additional coconut milk for topping (optional)

Instructions

  1. Season the chicken: In a mixing bowl, combine the diced chicken breast with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano or dried herbs. Toss to coat evenly and set aside.
  2. Brown the chicken: Preheat a large skillet over high heat and spray with cooking oil. Add the seasoned chicken in an even layer and brown for 3 to 5 minutes without stirring to develop a nice sear. Once browned, remove the chicken from the skillet and set aside.
  3. Sauté aromatics and deglaze: Reduce the skillet heat to medium and spray with more oil. Add the minced onion, garlic, and grated ginger to the skillet and cook for about 1 minute until fragrant. Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to deglaze, loosening any browned bits.
  4. Prepare the sauce: Once the broth simmers, stir in the tomato paste, light coconut milk, and 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer to allow the sauce to thicken slightly, cooking for a few minutes.
  5. Finish cooking the chicken: Return the browned chicken along with any accumulated juices back into the skillet. Stir to combine and cook on medium heat for an additional 3 to 4 minutes until the chicken is fully cooked and heated through.
  6. Serve: Spoon cooked jasmine or basmati rice into bowls. Top with the creamy chicken mixture and garnish with fresh cilantro. Optionally, drizzle with additional coconut milk for extra creaminess before serving.

Notes

  • You can adjust the amount of fresh ginger according to your taste preference for more or less gingery flavor.
  • Using light coconut milk keeps the sauce creamy but lower in fat; full-fat coconut milk will create a richer sauce.
  • For added vegetables, consider stirring in peas, spinach, or bell peppers along with the sauce.
  • If you don’t have chicken broth, water can be used as a substitute but broth adds more flavor.
  • Make sure not to overcrowd the skillet when browning the chicken to achieve a good sear.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American with tropical influences
  • Diet: Halal

Find it online: https://allyumcooks.com/creamy-coconut-chicken-rice-bowl-recipe/