Curried Chicken and Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant one-pot meal of tender chicken simmered in a creamy coconut curry sauce, served over fluffy coconut rice. This caribbean-inspired one pot ready in about 55 minutes pairs vegetable oil, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 491 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Caribbean cuisine 491 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 1 finely chopped onion, 2 minced garlic cloves, and 1 minced tbsp fresh ginger, and sauté for 3-4 minutes until fragrant and onions are translucent.
  2. Step 2: Stir in 2 tbsp curry powder and cook for 1 minute until aromatic. Add 1.5 lbs boneless skinless chicken thighs (cut into 1-inch pieces) and cook for 5 minutes, stirring occasionally, until lightly browned.
  3. Step 3: Add 1/2 cup coconut milk, 1 cup chicken broth, and 1 cup jasmine rice to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until rice is tender and liquid is absorbed.
  4. Step 4: Stir in 1/4 cup coconut milk and season with salt to taste. Let rest for 5 minutes, then fluff with a fork and serve.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Curried Chicken and Coconut Rice take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Curried Chicken and Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Curried Chicken and Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Curried Chicken and Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Curried Chicken and Coconut Rice?

Caribbean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes