Coconut Chicken Rice Bowl (Print)

Tender chicken, creamy coconut sauce, herb rice, and fresh cilantro for a comforting anytime bowl.

# Ingredients:

→ Chicken

01 - 680 g chicken breast, diced
02 - 1 teaspoon kosher salt
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon dried oregano or dried herbs

→ Sauce

05 - 0.5 medium onion, minced
06 - 3 garlic cloves, minced
07 - 1 teaspoon freshly grated ginger (use up to 1 tablespoon for stronger flavour)
08 - 60 ml chicken broth
09 - 310 ml canned light coconut milk
10 - 1 tablespoon tomato paste
11 - 0.5 teaspoon kosher salt

→ Serving

12 - 45 g fresh cilantro, chopped
13 - 540 g cooked jasmine or basmati rice
14 - Additional coconut milk, for drizzling (optional)

# Steps:

01 - Combine diced chicken breast with salt, smoked paprika, and dried herbs in a bowl and toss to coat evenly.
02 - Heat a large skillet over high heat and lightly spray with oil. Add the seasoned chicken in a single layer. Cook, turning as needed, for 3 to 5 minutes, until browned on all sides. Remove the chicken and set aside.
03 - Reduce the skillet to medium heat and spray with oil if needed. Add onion, garlic, and ginger. Sauté for 1 minute until fragrant.
04 - Pour in chicken broth to deglaze the pan, scraping up any browned bits. Simmer for about 1 minute.
05 - Stir in tomato paste, coconut milk, and the remaining 0.5 teaspoon salt. Bring the mixture to a gentle simmer.
06 - Return the browned chicken with any juices to the pan. Simmer over medium heat for 3 to 4 minutes, allowing the sauce to thicken and the chicken to heat through.
07 - Spoon cooked rice into bowls. Top with coconut chicken and sauce. Garnish with fresh cilantro and drizzle with extra coconut milk if desired.

# Notes:

01 - For a vegetarian option, replace chicken with tofu and use vegetable broth. Customize the bowl with a variety of vegetables or alternative grains such as quinoa or brown rice.
02 - Adjust the amount of ginger to preference and add red curry paste for a spicier coconut curry variation.
03 - Cilantro can be omitted or substituted with chopped scallions for a different fresh herb accent.

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