Creamy Coconut Chicken Rice Bowl

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Recipe by Tammy Poppie

0.0 from 0 votes

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2 chicken breasts, thinly sliced or cubed
1 tablespoon oil (like coconut oil or avocado oil)
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 teaspoon turmeric
1 teaspoon curry powder (optional, but it deepens the flavor)
1 cup full-fat coconut milk (shake can well)
1 tablespoon soy sauce or coconut aminos (for depth)
1 tablespoon lime juice (plus extra wedges for serving)
2 cups cooked jasmine rice (cooked with a splash of coconut milk in the water for extra flavor)
Garnishes: chopped cilantro, green onions, toasted coconut flakes, red pepper flakes (optional for heat)

Prep the Chicken: Season the chicken lightly with salt and pepper.
Sear: In a large skillet, heat the oil over medium-high. Add chicken and sear until golden on both sides (about 2–3 minutes per side). Remove to a plate — it doesn’t have to be fully cooked yet.
Flavor Base: In the same pan, lower heat to medium. Add garlic and ginger. Stir for 30 seconds until fragrant.
Sauce It Up: Sprinkle in the turmeric (and curry powder if using). Stir for 10 seconds, then pour in coconut milk and soy sauce. Stir well, scraping up any browned bits.
Simmer: Return the chicken to the skillet. Simmer gently for 5–7 minutes, until chicken is cooked through and sauce slightly thickens.
Finish: Stir in lime juice. Taste and adjust salt or lime if needed.
Serve: Spoon the coconut chicken over the jasmine rice. Garnish generously with cilantro, green onions, and a sprinkle of toasted coconut flakes or red pepper flakes if you want a little kick.

Follow @dinnerendeavor on Pinterest

Recipe by Tammy Poppie

0.0 from 0 votes

Cook Mode

Keep the screen of your device on

2 chicken breasts, thinly sliced or cubed
1 tablespoon oil (like coconut oil or avocado oil)
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 teaspoon turmeric
1 teaspoon curry powder (optional, but it deepens the flavor)
1 cup full-fat coconut milk (shake can well)
1 tablespoon soy sauce or coconut aminos (for depth)
1 tablespoon lime juice (plus extra wedges for serving)
2 cups cooked jasmine rice (cooked with a splash of coconut milk in the water for extra flavor)
Garnishes: chopped cilantro, green onions, toasted coconut flakes, red pepper flakes (optional for heat)

Prep the Chicken: Season the chicken lightly with salt and pepper.
Sear: In a large skillet, heat the oil over medium-high. Add chicken and sear until golden on both sides (about 2–3 minutes per side). Remove to a plate — it doesn’t have to be fully cooked yet.
Flavor Base: In the same pan, lower heat to medium. Add garlic and ginger. Stir for 30 seconds until fragrant.
Sauce It Up: Sprinkle in the turmeric (and curry powder if using). Stir for 10 seconds, then pour in coconut milk and soy sauce. Stir well, scraping up any browned bits.
Simmer: Return the chicken to the skillet. Simmer gently for 5–7 minutes, until chicken is cooked through and sauce slightly thickens.
Finish: Stir in lime juice. Taste and adjust salt or lime if needed.
Serve: Spoon the coconut chicken over the jasmine rice. Garnish generously with cilantro, green onions, and a sprinkle of toasted coconut flakes or red pepper flakes if you want a little kick.

Follow @dinnerendeavor on Pinterest