Coconut Curry Chicken with Basmati Rice

Coconut Curry Chicken with Basmati Rice is a rich and aromatic dish rooted in South Asian flavors. Tender chicken pieces are simmered in a creamy coconut-based curry sauce infused with warm spices and served over fluffy basmati rice for a wholesome and satisfying meal.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality flavor with the comfort of a home-cooked meal. The balance of creamy coconut milk and bold spices makes the curry deeply flavorful, while basmati rice absorbs the sauce beautifully. It’s gluten-free, dairy-free, and perfect for both weeknight dinners and special occasions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Coconut milk (full-fat)
• Onion, finely chopped
• Garlic, minced
• Fresh ginger, grated
• Curry powder
• Ground turmeric
• Garam masala
• Cumin
• Salt
• Black pepper
• Olive oil or coconut oil
• Fresh cilantro (optional, for garnish)
• Basmati rice
• Water or chicken broth (for cooking rice)

directions

1. Rinse the basmati rice until the water runs clear. Cook according to package instructions using water or chicken broth. Set aside.
2. Heat oil in a large skillet over medium heat. Sauté onions until translucent, then add garlic and ginger.
3. Stir in curry powder, turmeric, cumin, and garam masala. Cook for 1 minute until fragrant.
4. Add chicken pieces and season with salt and pepper. Cook until lightly browned on all sides.
5. Pour in the coconut milk and bring to a simmer. Cover and cook on low for 15–20 minutes until chicken is fully cooked and the sauce thickens slightly.
6. Taste and adjust seasoning if needed.
7. Serve hot over a bed of basmati rice and garnish with fresh cilantro.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Vegetarian version: Use chickpeas, tofu, or vegetables like cauliflower and sweet potato.
• Spicy curry: Add chopped chilies or cayenne pepper.
• Thai twist: Use red curry paste instead of curry powder.
• Add greens: Stir in spinach or kale at the end of cooking.
• Creamier sauce: Add a spoon of cashew cream or almond butter for depth.

storage/reheating

Store curry and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until hot, adding a splash of water or coconut milk to loosen the sauce. The dish can also be frozen for up to 2 months.

FAQs

What type of chicken works best for curry?

Boneless thighs are most flavorful, but breasts work well too.

Can I use light coconut milk?

Yes, though the sauce will be thinner and less rich.

Is curry powder the same as garam masala?

No, curry powder is a blend including turmeric; garam masala is a more aromatic Indian spice mix.

Can I make this dish ahead of time?

Yes, the flavors improve as it sits. It’s great for meal prep.

What can I serve with this besides rice?

Naan, roti, or quinoa are excellent alternatives.

How do I thicken the sauce?

Simmer uncovered to reduce, or stir in a spoonful of tomato paste.

Is this dish spicy?

It’s mildly spiced, but you can increase the heat to your liking.

Can I add vegetables to the curry?

Yes, bell peppers, peas, or carrots are great additions.

How long does basmati rice take to cook?

Usually 15–20 minutes, depending on soaking and water ratio.

Can I cook this in a slow cooker?

Yes, add all ingredients and cook on low for 4–5 hours.

Conclusion

Coconut Curry Chicken with Basmati Rice is a nourishing, aromatic meal that combines bold spices with creamy richness. It’s easy to prepare yet impressive enough for entertaining, making it a must-have recipe for your dinner collection. Whether you’re new to curries or a seasoned fan, this dish is sure to become a favorite.

Coconut Curry Chicken with Basmati Rice

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Coconut Curry Chicken with Basmati Rice is a rich and aromatic dish featuring tender chicken simmered in a creamy coconut curry sauce, served over fluffy basmati rice.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• Salt and pepper to taste
• 2 tbsp chopped fresh cilantro (optional, for garnish)
• 2 cups cooked basmati rice

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Instructions

1. Heat oil in a large skillet over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.
2. Stir in garlic and ginger, and cook for another 1-2 minutes until fragrant.
3. Add curry powder, turmeric, and cayenne pepper (if using), and stir for 30 seconds to bloom the spices.
4. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
5. Pour in coconut milk and chicken broth, and season with salt and pepper.
6. Bring to a simmer, reduce heat, and cook uncovered for 20-25 minutes, until the sauce thickens and the chicken is cooked through.
7. Serve over warm basmati rice and garnish with chopped cilantro if desired.

Notes

• Adjust the level of cayenne pepper for desired spice level.
• Use chicken breasts if preferred, but thighs add more flavor and remain juicier.
• Can be made ahead and stored in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 470
• Sugar: 3g
• Sodium: 420mg
• Fat: 27g
• Saturated Fat: 18g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 95mg