Creamy Coconut Chicken Brothy Rice for Dinner

Creamy Coconut Chicken Brothy Rice is a comforting, better-than-takeout dinner that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to the creamiest sauce is using full-fat coconut milk. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mushroom Spinach Lasagna for a Cozy Dinner and Crispy Feta Phyllo Rolls with Sweet Chili Honey Sauce.

What You'll Need for Creamy Coconut Chicken Brothy Rice for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb boneless, skinless chicken breasts
• 1 can (14 oz) full-fat coconut milk
• 1 cup jasmine rice
• 1 onion
• 3 cloves garlic
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Optional: Fresh cilantro
• Optional: Toasted coconut flakes
• Optional: Lime wedges

How to Make Creamy Coconut Chicken Brothy Rice for Dinner

1. Step 1: Cut the chicken into bite-sized pieces. Sauté in a large pot until browned. Remove and set aside.
2. Step 2: In the same pot, sauté the onion and garlic until softened. Add the rice and cook for 1 minute.
3. Step 3: Stir in the curry powder, turmeric, salt, and pepper. Cook for 30 seconds.
4. Step 4: Add the coconut milk and 2 cups of water. Bring to a boil. Add the chicken back in, reduce heat, cover, and simmer for 15-20 minutes, until the rice is cooked and the chicken is tender.
5. Step 5: If you want a smoother sauce, use an immersion blender to blend some of the rice and chicken into the sauce. Garnish with cilantro, toasted coconut, and lime wedges. Serve hot.

Storing & Reheating Creamy Coconut Chicken Brothy Rice for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can make the chicken and sauce ahead of time. Cook the rice just before serving.

Freezing Creamy Coconut Chicken Brothy Rice for Dinner

Freeze individual portions for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: To make this dish gluten-free, ensure your curry powder is gluten-free.
• Best substitution: If you don't have coconut milk, you can use chicken broth and a bit of coconut cream for flavor.
• Make-ahead: You can make the chicken and sauce ahead of time. Cook the rice just before serving.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the sauce is too thick, thin it out with a bit more water or broth.

Creamy Coconut Chicken Brothy Rice for Dinner

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can (14 oz) full-fat coconut milk
• 1 cup jasmine rice
• 1 onion
• 3 cloves garlic

Seasonings

• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Fresh cilantro
• Toasted coconut flakes
• Lime wedges

Instructions

1. Step 1: Cut the chicken into bite-sized pieces. Sauté in a large pot until browned. Remove and set aside.
2. Step 2: In the same pot, sauté the onion and garlic until softened. Add the rice and cook for 1 minute.
3. Step 3: Stir in the curry powder, turmeric, salt, and pepper. Cook for 30 seconds.
4. Step 4: Add the coconut milk and 2 cups of water. Bring to a boil. Add the chicken back in, reduce heat, cover, and simmer for 15-20 minutes, until the rice is cooked and the chicken is tender.
5. Step 5: If you want a smoother sauce, use an immersion blender to blend some of the rice and chicken into the sauce. Garnish with cilantro, toasted coconut, and lime wedges. Serve hot.

Notes

• Chef tip: To make this dish gluten-free, ensure your curry powder is gluten-free.
• Best substitution: If you don't have coconut milk, you can use chicken broth and a bit of coconut cream for flavor.
• Make-ahead: You can make the chicken and sauce ahead of time. Cook the rice just before serving.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the sauce is too thick, thin it out with a bit more water or broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: You can make the chicken and sauce ahead of time. Cook the rice just before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 20g
• Carbs: 45g
• Fiber: 3g
• Sugar: 3g
• Sodium: 800mg
• Cholesterol: 75mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Coconut Chicken Brothy Rice for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Creamy Coconut Chicken Brothy Rice for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!