Description

Coconut Curry Rice with Grilled Chicken is a delightful dish that combines the rich, creamy flavor of coconut milk with aromatic spices and perfectly grilled chicken. Each bite offers a harmonious blend of sweet and savory notes, making it an ideal option for cozy family dinners or impressive gatherings. Quick to prepare, this vibrant meal not only satisfies hunger but also brightens your dinner table with its enticing colors and aromas.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 tbsp olive oil
1 can (13.5 oz) coconut milk
2 tbsp curry powder
1 cup jasmine rice
2 cups vegetable broth
1 cup fresh vegetables (bell peppers, peas)
¼ cup fresh cilantro, chopped

Instructions

Marinate the chicken by mixing olive oil, salt, pepper, and half the curry powder. Coat the chicken thoroughly and let it marinate for at least 30 minutes.
Preheat grill or grill pan to medium-high heat. Grill the marinated chicken for 6-7 minutes per side until cooked through.
In a pot, combine jasmine rice with vegetable broth and bring to a boil. Reduce heat, cover, and cook for 15-20 minutes until fluffy.
In another saucepan, combine coconut milk, remaining curry powder, salt, and pepper over medium heat until warmed.
Mix grilled chicken and rice in a serving bowl, pour the coconut curry sauce over it, and toss gently to combine.
Serve hot with fresh cilantro sprinkled on top.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main
Method: Grilling
Cuisine: Asian

Nutrition

Serving Size: 1 plate (approximately 400g)
Calories: 540
Sugar: 4g
Sodium: 900mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 36g
Cholesterol: 80mg

Keywords: For added nutrition, include more vegetables like spinach or carrots. Substitute chicken with turkey or tofu for different protein options. Store leftovers in an airtight container in the fridge for up to three days.