| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings |
People
|
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon Kosher Salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- Sauce ingredients
- 1/2 each Onion minced
- 3 cloves of garlic
- 1 teaspoon Ginger or more if you like it extra gingery (I added 1 tablespoon
- 1/4 cup Chicken Broth
- 1 1/4 cup Light Coconut Milk from 1 can
- 1 tbsp Tomato Paste
- 1/2 teaspoon Salt
- For the bowls:
- fresh cilantro
- 3 cups Basmati Rice
- more coconut milk optional for topping
Ingredients
|
Instructions
- Season the chicken with salt, paprika and dried herbs.
- Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
- Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
- Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
- Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
- Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Recipe Notes
Variations: Chicken: Swap chicken breasts with thighs. Protein: Try with tofu or shrimp, adjusting cooking time as needed. Vegetarian Coconut Rice Bowls: Omit the chicken, replace the chicken broth with vegetable broth, and add some tofu, and veggies like broccoli, bell pepper, and snap peas. Curry: Add red curry paste for a coconut curry. Don’t like cilantro? Skip it or swap it with scallions. Grains: Serve the coconut chicken over another type of grain, like quinoa or brown rice.