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Coconut Chicken Rice Bowl

Coconut chicken rice bowl with golden turmeric and a rich, clingy coconut sauce. One-pan simmering turns diced chicken thighs tender and flavorful, then serves over fluffy jasmine rice with bright lime and cilantro.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs, diced
  • 1.5 lb chicken thighs, diced
coconut milk
  • 1 can (13.5 oz) coconut milk
cooked jasmine rice
  • 2 cup cooked jasmine rice
curry powder
  • 1 tbsp curry powder
turmeric
  • 1 tsp turmeric
garlic, minced
  • 2 garlic, minced
ginger, grated
  • 1 tbsp grated ginger
lime juice
  • 1 Juice of 1 lime
fresh cilantro for garnish
  • 0.25 cup Fresh cilantro for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Heat a cast iron skillet over medium-high heat and sear the diced chicken thighs until golden, about 5 minutes, turning as needed so all sides color.
Build the curry aromatics
  1. Reduce heat to medium and stir in garlic, ginger, curry powder, and turmeric; cook for 1 minute until fragrant, with the spices bubbling lightly in the chicken drippings.
Simmer the coconut sauce
  1. Pour in coconut milk and simmer uncovered for 12-15 minutes, until the chicken is cooked through and the sauce thickens to a rich, clingy consistency.
Finish and serve
  1. Stir in lime juice and cook for 1 minute, just to brighten the sauce without boiling it hard.
  2. Serve the coconut chicken over cooked jasmine rice and spoon extra sauce on top for a glossy, coating texture.
  3. Garnish with fresh cilantro right before eating so the top looks fresh and stays fragrant.

Notes

Pro tip: simmer the sauce uncovered so the coconut milk reduces and thickens into a clingy finish that coats the chicken and rice. Store leftovers in the fridge up to 3 days in a sealed container; rewarm gently on the stovetop or microwave with a splash of water to loosen the sauce. Freezing is not recommended because coconut sauce can break slightly when thawed. For a dairy-free, gluten-free option, keep the curry powder gluten-free and confirm no additives in the coconut milk.