Coconut Curry Rice with Grilled Chicken
This Coconut Curry Rice is one of those magical dishes that hits all the right notes….comforting, aromatic, and flavorful. Pair it with tender grilled chicken, and you’ve got a meal that’s perfect for any occasion.
Coconut Curry Rice with Grilled Chicken
This Coconut Curry Rice is one of those magical dishes that hits all the right notes….comforting, aromatic, and flavorful. Pair it with tender grilled chicken, and you’ve got a meal that’s perfect for any occasion, from family dinners to a crowd-pleasing gathering. Here’s everything you need to know to make this dish at home, just like me…
Main ingredients and substitutions
This dish uses simple ingredients that you most likely have at home but if you’re missing something, I’ve included alternatives to make it work:
- Rice: I use Sella basmati rice for this recipe but feel free to use any rice of choice like long or short grain rice or even brown rice for added fiber. Be sure to adjust water and cook time to suit the type of rice you use.
- Seasonings: you’ll need chicken bouillon cube, garlic powder, onion powder, black pepper, red pepper, curry powder, smoked paprika, and salt. You can skip the smoked paprika if you don’t have it, but it adds a lovely smoky depth.
- Chicken: Bone-in legs and thighs are perfect for this recipe, but boneless/skinless thighs or drumsticks work just as well. You can also use chicken breast for a healthier option.
- Oil and Lemon Juice: Oil keeps the chicken juicy, while lemon juice adds a zesty brightness and also tenderizes the chicken.
- Tomatoes and Peppers: Use fresh, ripe tomatoes and peppers for the best flavor. You can substitute the bell peppers with tatashe (remove the seeds to avoid bitterness). If you don’t have scotch bonnet, swap it for habanero or any spicy chili, or leave it out entirely for a milder dish.
- Coconut Milk: Homemade or store-bought coconut milk both work. Homemade adds a fresher, richer taste.
- Chicken Stock: used leftover homemade chicken stock for this recipe, which adds a deep flavor. You can also use store-bought chicken stock for convenience or make your own by dissolving one crushed bouillon cube in hot water.
How to Make Fresh Coconut Milk
There’s something magical about fresh, homemade coconut milk. It’s creamier, fresher, and allows you to control the thickness to suit your recipes. Plus, it’s incredibly easy to make, so why not?
Using a Blender
- Crack the Coconut: Start by cracking open the coconut and draining the coconut water into a separate container (you can use this water when blending).
- Scoop and Chop: Scoop out the white coconut meat and cut it into smaller pieces to make blending easier.
- Blend: Add the coconut meat to a blender with enough water to cover it. Blend until smooth.
- Strain: Pour the blended mixture into a nut milk bag, cheesecloth, or fine mesh strainer over a bowl. Squeeze or press to separate the liquid from the pulp.
- Store or Use: Your fresh coconut milk is ready to use immediately! Store in the fridge for up to 4 days or freeze for 2–3 months.
Tip: Don’t toss the leftover pulp—it can be repurposed in smoothies, baked goods, or even as a base for homemade coconut flour.
Using a Juicer
- Prepare the Coconut: Remove the coconut meat from the shell and cut it into smaller chunks.
- Juice: Feed the chunks into the juicer. If needed, add a small amount of water to help process the coconut.
- Optional Strain: For an extra-smooth texture, strain the milk through a nut milk bag or fine mesh strainer to remove any pulp.
- save any leftover coconut milk in the refrigerator for up to 4 days, or freeze for later use.
Steps
Step 1: Marinate the Chicken (Image 1)
In a bowl, combine the chicken with garlic powder, onion powder, black pepper, cayenne, smoked paprika (optional), curry powder, chicken bouillon cube, and salt. Add oil and lemon juice, then massage the spices into the chicken to coat evenly. Cover and let it marinate for at least 30 minutes, or overnight for deeper flavor.
Step 2: Sauté Onions and Garlic (Image 2)
Heat oil in a large pot over medium heat. Add finely chopped onions and garlic, then sauté for about 2 minutes until softened and fragrant.
Step 3: Cook the Tomato Paste (Image 3)
Stir in the tomato paste and fry for about 5 minutes, or until it darkens and starts to separate from the oil.
Step 4: Add the chopped Pepper Mixture (Image 4)
Add the chopped tomatoes, bell pepper, and Scotch bonnet mixture to the pot. Stir in curry powder, chicken bouillon, and salt. Cook on medium heat for 10–15 minutes, stirring occasionally, until the raw tomato taste is gone.
Step 5: Add Coconut Milk (Image 5)
Pour in coconut milk, chicken stock, and water into the sauce. Stir well to combine.
Step 6: Add the Rice (Image 6)
Add the rinsed rice, mix well, and adjust salt if needed. Cover the pot and reduce the heat to low/medium. Allow the rice to simmer for 20–25 minutes until tender and all the liquid is absorbed.
Step 7: Grill the Chicken (Image 7)
While the rice is cooking, air fry or grill the marinated chicken at 375°F (190°C) for about 20 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C).
Step 8: Fluff the Rice (Image 8)
Once the rice is cooked, mix well and prepare it for serving.
Step 9: Serve (Image 9)
Serve the rice with the grilled chicken on top. Garnish with fresh parsley for a vibrant finish.
Tips for making the best coconut curry rice and chicken
- Marinate the chicken in the refrigerator for as long as time permits. If possible, marinate overnight for deeper, more robust seasoning.
- Homemade coconut milk is a game-changer. It’s fresher, richer, and easy to make with a blender, giving your dish an authentic touch.
- Wash the rice thoroughly before cooking to remove excess starch and ensure the grains stay fluffy and separate. Wash several times until the water runs clear.
- Adjust the spice level to suit your taste. Use less Scotch bonnet for a milder flavor or more if you prefer a spicier kick.
- Stock makes a difference! Chicken stock adds a rich, savory depth, but water can be used as a substitute if you don’t have any on hand.
How to Serve Coconut Curry Rice
Serve the coconut curry rice with the grilled chicken on top or alongside it. For a balanced meal, pair it with sides like fried plantains, coleslaw, or a fresh green salad. This dish also works beautifully with a simple vegetable stir-fry or roasted vegetables for added texture and flavor. Garnish with fresh parsley or cilantro for a bright, herby touch.
Watch how to make it
Ingredients
For the Chicken:
- 1000 g chicken or 6 medium pieces of chicken legs and thighs
- 1 teaspoon chicken bouillon cube
- 1 teaspoon garlic power
- 1 teaspoon onion powder
- 1 teaspoon red pepper or cayenne
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika optional
- ½ teaspoon salt
- ½ teaspoon curry powder
- 1 tablespoon oil
- ½ – 1 tablespoon lemon juice
For the rice
- 3 medium tomatoes
- 1 large bell pepper
- 1-2 scotch bonnet peppers
- ½ small onion chopped
- 2 garlic cloves
- 70 g tomato paste 2.5oz
- ½ teaspoon crushed chicken bouillon cube
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 cup coconut milk
- 1 cup chicken stock
- 1 cup water
- 4 cups rice
- Extra 1 teaspoon salt for the rice
Instructions
- In a bowl, season the chicken with garlic powder, onion powder, black pepper, cayenne, smoked paprika (optional), curry powder, chicken bouillon cube, and salt. Add oil and lemon juice, then massage the spices into the chicken to coat evenly.
- Cover and let the chicken marinate for at least 30 minutes. For the best flavor, marinate for longer or even overnight.
- Rinse the rice thoroughly until the water runs clear. (This removes excess starch and ensures fluffy rice).
- Rinse and Chop fresh tomatoes, bell pepper and Scotch bonnet pepper.
- Heat oil in a large pot over medium heat.
- Add finely chopped onions and garlic and sauté until softened (about 2 minutes).
- Add the tomato paste and fry for about 5 minutes, or until it darkens and starts to separate from the oil.
- Add the chopped tomato and peppers mixture to the pot.
- Season with curry powder, chicken bouillon, and salt, then stir to combine.
- Cook on medium heat for about 10–15 minutes, stirring occasionally, until raw tomato taste is gone.
- Add coconut milk, chicken stock, and water to the thickened sauce. Stir to combine.
- Add the rinsed rice, extra salt and mix.
- Cover the pot with and reduce the heat to medium.
- Allow the rice to cook for 20–25 minutes until tender and all the liquid is absorbed.
- While the rice is cooking, air fry or grill the marinated chicken at 375°F or 190°C for 20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
- Once the rice is cooked, mix and Serve with the grilled chicken and garnish with fresh parsley for a vibrant look.
Did you make this recipe?
Tag, mention or DM @kikifoodies. I would love to hear from you!
This is soo useful, entertaining, educational and helpful
This was delicious, thank you for the great recipe 🙂