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Coconut Chicken Rice Bowl

Coconut chicken rice bowl with tender chicken simmered in creamy coconut curry gravy over fluffy jasmine rice. This make-ahead method delivers a thick, flavorful sauce that coats every spoonful with fresh cilantro.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Coconut curry chicken and sauce
  • 1.5 lb chicken thighs, diced Diced for even cooking.
  • 1 can (15 oz) coconut milk Shake or stir well before adding.
  • 1 tbsp curry powder Adjust to taste for spice level.
  • 2 garlic, minced Minced for quick fragrance.
  • 1 tsp ginger, grated Freshly grated gives the best aroma.
  • 3 cup cooked jasmine rice Use cooked rice so the bowl comes together quickly.
  • 2 tbsp cilantro Chopped, for garnish and freshness.
  • Salt and pepper, to taste Season in layers and at the end.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Heat a cast iron skillet over medium-high heat and sear the diced chicken until browned, about 5–7 minutes total with occasional stirring and a clear golden surface.
  2. Transfer the browned chicken to a plate or bowl and set aside while you build the sauce, leaving any browned bits in the skillet.
Make the coconut curry gravy
  1. Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant, stirring so they don’t brown too much.
  2. Sprinkle in the curry powder and stir for 30 seconds, then pour in the coconut milk and scrape up browned bits for a smooth sauce.
  3. Return the chicken to the skillet and simmer on medium-low for 10–12 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
  4. Season with salt and pepper to taste, then simmer 1 minute more to meld the flavors.
Serve
  1. Spoon cooked jasmine rice into bowls and ladle the coconut curry chicken gravy over the top until the rice is coated.
  2. Garnish with chopped cilantro and serve hot, with visible creamy sauce clinging to the chicken.

Notes

Pro tip: simmering just until the sauce thickens (not longer) keeps the chicken tender and prevents coconut milk from thinning out. Refrigerate in airtight containers for up to 4 days; reheat until steaming hot. Freezing is yes—freeze portions up to 2 months, thaw overnight in the fridge, then reheat on the stove. For a lighter option, use light coconut milk (still simmer to thicken) and add extra cilantro for brightness.