Curried Chicken with Coconut Rice

I eat a lot of beef. A LOT. Conservatively, 8 pounds a week. And while I’ve never met a steak I didn’t like, sometimes I want chicken.

This dish has a few more steps and takes a bit of time as compared to many of our other recipes, but the result is well worth it. If you’re a fan of curry, this will knock your socks off. Turmeric, the main ingredient in curry, has long been suspected of reducing joint pain and inflammation. There’s probably not enough in this recipe to make a big difference, but it sure doesn’t hurt to add it to your weekly meal rotation.

And, while this does take a bit of extra time, it’s practically a one-pot meal. Your protein, carbs and fat are all in one dish, saving you some extra time at the sink afterwards. Add in a salad or a veggie (roasted eggplant would work well), and you have yourself a complete meal guaranteed to help your body recover after a strenuous lifting session.

Curried Chicken with Coconut Rice

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Main Dish
Website Curried Chicken with Coconut Rice


  • 4 chicken breasts (or chicken pieces, up to 10)
  • 4 teaspoons sweet curry powder
  • 1/2 teaspoon cayenne pepper (or use hot curry powder and omit the cayenne altogether)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 tablespoons fresh ginger, minced
  • 1 Large onion, diced
  • 2 tablespoons tomato paste
  • 2 cups basmati rice
  • 1 can unsweetened coconut milk
  • fresh cilantro


Step 1
Preheat oven to 350 and make sure the rack is in the lowest position.
Step 2
Toss chicken in curry powder, cayenne pepper and salt.
Step 3
Heat 1 tablespoon of the olive oil in a large dutch oven (or any large pot or saute pan with a tight fitting lid)
Step 4
Add the chicken a few pieces at a time, browning on a sides. This should only take a few minutes, as you're not trying to cook the chicken through. Remove and transfer to a plate.
Step 5
Reduce the heat and add remaining olive oil, along with the onion, garlic and ginger.
Step 6
Stir together and cook for 5 minutes, or until the onions are softened. Add the tomato paste and cook for another minute.
Step 7
Add the rice and stir well, making sure the rice is coated with the oil mixture.
Step 8
Add the coconut milk and 2 cups of water and bring it to a boil.
Step 9
Once boil, add the chicken into the pot.
Step 10
Cover with a lid and place in the oven for 20 minutes. This should be long enough for the rice to absorb all the water/milk mixture, and for the chicken to cook through.
Step 11
Sprinkle the dish with cilantro and serve!

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