Description
A quick and creamy coconut chicken dish served over fluffy rice, providing curry vibes in a fraction of the time.
Ingredients
- 1 1/2 lbs chicken breast, diced
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1/4 cup chicken broth
- 1 1/4 cups canned light coconut milk
- 1 tbsp tomato paste
- 1/2 tsp kosher salt
- 3 cups cooked jasmine or basmati rice
- Fresh cilantro or scallions (for serving)
- Optional: extra coconut milk drizzle
Instructions
- Season chicken: Toss diced chicken with salt, smoked paprika, and dried oregano.
- Brown chicken: Heat a skillet over high heat and spray with oil. Add chicken and cook 3–5 minutes.
- Sauté aromatics: Remove chicken, reduce heat to medium, spray the skillet, and add onion, garlic, and ginger; cook 1 minute.
- Deglaze: Add chicken broth and scrape up browned bits; simmer for 1 minute.
- Build sauce: Stir in tomato paste until dissolved, then add coconut milk and 1/2 tsp salt.
- Simmer + finish: Bring to a gentle simmer and add chicken back into the sauce; cook for 3–4 minutes until chicken is cooked through.
- Assemble bowls: Serve over rice, top with cilantro, and drizzle with extra coconut milk if desired.
Notes
Great for meal prep! Store in airtight containers for up to 4 days. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian