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Creamy Coconut Chicken Bowl

Featured in Poultry Perfection: Chicken & Turkey Recipes.

Enjoy a bowl of creamy Coconut Chicken with tender bites of chicken soaked in a rich coconut milk sauce, seasoned with garlic, ginger, and a touch of spice. Perfectly matched with jasmine or basmati rice, and topped with a sprinkle of cilantro for freshness. For an extra creamy experience, add a drizzle of coconut milk before serving. This bowl is easy to prepare and makes a flavorful weekday meal!

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Updated on Thu, 10 Apr 2025 19:31:23 GMT
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Creamy Coconut Chicken Bowl | linacooks.com
My Tropical Chicken Rice Bowl mixes juicy chicken with a velvety coconut sauce. The zingy ginger and garlic combo makes this a tasty dinner for those nights when you want something super flavorful but don't wanna spend hours cooking.

What You'll Need

  • Diced Chicken Breast: This lean meat cooks up fast and grabs all the yummy flavors in our bowl.
  • Kosher Salt: Brings out the chicken's natural taste and ties everything together.
  • Smoked Paprika: Gives a hint of smoky goodness that works great with the creamy sauce.
  • Dried Oregano or Herbs: Adds some earthy notes that make everything pop.

For The Sauce

  • Minced Onion: Creates a sweet foundation that deepens your sauce.
  • Garlic: Can't skip this - it's what gives the sauce that wonderful aroma.
  • Fresh Grated Ginger: Adds a zingy kick that cuts through the creamy coconut.
  • Chicken Broth: Loosens up all those tasty bits stuck to the pan and adds meaty flavor.
  • Canned Light Coconut Milk: The star player that makes everything smooth and tropical-tasting.
  • Tomato Paste: Brings a bit of tang and richness, plus makes the sauce look prettier.

How To Make It

Step 1: Get Your Chicken Ready
Mix your diced chicken with kosher salt, smoked paprika and dried oregano. This combo will make your chicken taste amazing with the creamy sauce later.
Step 2: Cook The Chicken
Get a big skillet really hot and give it a quick spray with cooking oil. Throw in your seasoned chicken pieces, making sure they're spread out evenly. Let them cook for 3-5 minutes until they look golden. Take them out and put them aside when done.
Step 3: Start The Flavor Base
Turn the heat down to medium and maybe add another spray of oil if the pan looks dry. Toss in your minced onion, garlic, and grated ginger. Cook them for about a minute - just until you can really smell them and the onions start getting soft.
Step 4: Clean The Pan
Pour your chicken broth into the pan and scrape up all those tasty brown bits stuck to the bottom. Let it bubble for about a minute to mix all those flavors together.
Step 5: Create Your Coconut Sauce
Mix in the tomato paste, coconut milk, and another 1/2 teaspoon of salt. Let it bubble gently and cook for a few minutes until it starts getting a bit thicker.
Step 6: Finish Up The Chicken
Put your chicken back into the skillet along with any juices that pooled on the plate. Let everything cook on medium for 3-4 minutes until the chicken is fully done and coated with that yummy sauce.
Step 7: Dish It Up
Scoop your coconut chicken over some jasmine or basmati rice, sprinkle with fresh cilantro, and if you want it extra creamy, drizzle some more coconut milk on top.

Plating and Keeping Leftovers

  • Put your hot chicken mix over fluffy jasmine or basmati rice and toss some fresh cilantro on top to make it look and taste amazing.
  • If you want it super creamy, pour a little extra coconut milk on top before you dig in.
  • Any leftovers will stay good in the fridge for up to 3 days if you keep them in a sealed container.
  • When it's time to eat again, warm it slowly in a pan on low heat with a splash of coconut milk or water to keep the sauce nice and smooth.

Pro Tips

  • Want some heat? Throw in some red pepper flakes or sliced chilies while cooking the sauce.
  • Always go for fresh ginger instead of powdered. You can add more or less based on how much you love that ginger kick.
  • Watch your chicken closely - nobody wants tough, dry meat in their beautiful sauce.

Advice From Famous Kitchen Stars

  • Yotam Ottolenghi always says to throw some fresh herbs like cilantro or Thai basil on dishes like this to wake up all the flavors.
  • Nigella Lawson prefers using light coconut milk because it makes a smoother sauce that doesn't take over the whole dish.
  • Jamie Oliver thinks a squeeze of lime right before eating can really make all the flavors pop and give everything a fresh twist.

What Makes This Dish Special

  • This bowl brings together creamy, savory and fragrant flavors all in one simple meal.
  • You can easily tweak how much coconut and ginger you use to match what you like best.
  • It comes together so fast, making it perfect when you don't have tons of time to cook dinner.

Mix It Up

  • Don't eat meat? Swap chicken for tofu or chickpeas and you're good to go.
  • Throw in some colorful veggies like bell peppers, spinach, or broccoli to make it even healthier.
  • Watching carbs? Skip regular rice and serve it over cauliflower rice instead.

Conclusion

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Creamy Chicken Bowl

Dive into this creamy Coconut Chicken Bowl with tender chicken in a flavorful coconut sauce. Served over jasmine rice, it's comforting and simple to make!

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Paolina

Category: Poultry

Difficulty: Easy

Cuisine: Asian-flavored

Yield: 4 Servings (4 servings)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 1 teaspoon dried oregano or other herbs.
02 1 teaspoon kosher salt.
03 1/2 onion, finely chopped.
04 3 cloves garlic, minced.
05 1 tablespoon tomato paste.
06 1 1/2 lbs of cubed chicken breast.
07 1 teaspoon smoked paprika.
08 1/2 teaspoon kosher salt.
09 1 teaspoon freshly grated ginger (optional: use 1 tablespoon for more kick).
10 1/4 cup chicken stock.
11 1 1/4 cup canned coconut milk (light).
12 Fresh cilantro leaves.
13 3 cups steamed basmati or jasmine rice.
14 Extra coconut milk (optional, for topping).

Instructions

Step 01

Toss the chicken pieces with the kosher salt, paprika, and dried herbs until evenly coated.

Step 02

Spray a large skillet with oil and heat it over high heat. Add chicken in one layer and sear for 3-5 minutes until browned.

Step 03

Take the chicken out of the pan. Turn the heat to medium, spray more oil, and add the onion, garlic, and ginger. Sauté for about 1 minute.

Step 04

Add chicken broth to the skillet. Let it simmer for 1 minute while stirring to scrape up any browned bits.

Step 05

Mix in the coconut milk, tomato paste, and 1/2 teaspoon salt. Cook until the sauce gets a little thicker.

Step 06

Put the chicken, including any juices, back into the sauce. Let it cook over medium heat for 3-4 minutes, stirring to coat the chicken well.

Step 07

Spoon the chicken and sauce over the rice. Top it with fresh cilantro and, if you like, some extra coconut milk.

Notes

  1. This creamy chicken dish combines tender meat with a rich coconut sauce and mild spices.
  2. Great for a cozy meal, it's perfect with hot jasmine or basmati rice and a sprinkle of cilantro.
  3. Drizzle on extra coconut milk for an extra-rich finish. It’s a flexible dish for all coconut lovers!

Tools You'll Need

  • Large skillet.
  • Cooking spray (oil).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 480
  • Total Fat: 20 g
  • Total Carbohydrate: 30 g
  • Protein: 32 g