Description
Coconut Curry Rice with Grilled Chicken is a quick and flavorful dish that transports you to a tropical paradise. Juicy grilled chicken marinated in rich coconut milk and aromatic spices is served over creamy curry-infused rice, making this recipe perfect for weeknight dinners or entertaining guests. With vibrant colors and wonderful flavors, it’s sure to impress everyone at the table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 cup long-grain white rice
- 2 cups low-sodium vegetable broth
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 cup mixed vegetables (carrots and bell peppers), chopped
Instructions
- Marinate the chicken in coconut milk, garlic, ginger, and curry powder for at least 30 minutes.
- Grill the marinated chicken over medium heat for about 6-7 minutes per side until fully cooked.
- In a saucepan, combine rice and vegetable broth; bring to a boil. Reduce heat and simmer for 15-20 minutes until fluffy.
- In another saucepan, sauté minced garlic and ginger in oil until fragrant. Add remaining coconut milk and curry powder; let it simmer.
- Stir in chopped vegetables into the sauce until tender.
- Serve sliced grilled chicken over coconut curry rice with sauce drizzled on top.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: - For a vegan version, replace chicken with tofu or chickpeas. - Customize with additional vegetables like snap peas or spinach for extra nutrition. - Store leftovers in an airtight container for up to three days.