Coconut Chicken Rice Bowl

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Coconut chicken rice bowls with creamy coconut sauce and lime that sink right into a bowl of rice

Course Main Course

Cuisine International, Middle Eastern

Keyword Coconut Chicken Rice Bowls

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 402kcal

Author Ksenia Prints

Equipment

Large skillet or sauté pan with lid
Cutting board and knife
Measuring Cups and Spoons
Grater
Spoon or spatula for stirring

Ingredients

For the Chicken

1 ½ lb 680 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 teaspoon kosher salt 5 g
1 teaspoon smoked paprika 2 g
1 teaspoon dried thyme or oregano (1 g)

For the Sauce

1 tablespoon olive oil 15 ml
½ medium onion about ½ cup / 75 g, finely diced
4 garlic cloves minced
1 tablespoon freshly grated ginger 15 g
¼ cup low-sodium chicken broth 60 ml
1 can 13 ½ oz / 400 ml light coconut milk
1 ½ tablespoons tomato paste 25 g
½ teaspoon turmeric optional (1 g)
¾ teaspoon kosher salt 4 g, or to taste

To Assemble

3 cups cooked jasmine or basmati rice 600 g
Fresh cilantro or chopped scallions for garnish
Lime wedges for serving
Optional: thin cucumber slices or steamed broccoli for freshness

Instructions

Prep the Chicken

Season bite-sized chicken pieces with smoked paprika, thyme, and salt. Ensure each piece is coated evenly.

Brown the Chicken

Heat a skillet over medium-high heat, add olive oil, and sear chicken in a single layer. Cook until the edges turn golden brown, about 4 minutes. Remove from pan to prevent overcooking.

Build the Sauce Base

Reduce heat to medium. Sauté onion, garlic, and grated ginger in the same skillet until fragrant and softened, about 1–2 minutes. Watch for burning garlic, which can turn bitter.

Deglaze & Simmer

Pour in chicken broth, scraping up browned bits. Stir in tomato paste, coconut milk, turmeric (if using), and salt. Bring to a gentle simmer, letting flavors meld. Sauce should appear slightly thickened but still pourable.

Finish Cooking Chicken

Return chicken and any juices to the skillet. Cover and simmer on medium-low for 5 minutes until chicken is cooked through and sauce thickens slightly. Sauce should coat the back of a spoon without being too watery.

Assemble the Bowls

Divide cooked rice into bowls. Spoon chicken and coconut-ginger sauce over the top. Garnish with fresh cilantro or scallions and serve with lime wedges. Add optional cucumber or broccoli for texture contrast.

Nutrition