Coconut Chicken Rice Bowl is a flavorful, comforting meal that brings tropical vibes to your dinner table any night of the week. With the creamy richness of coconut milk, tender seasoned chicken, and fragrant jasmine or basmati rice, it’s a satisfying bowl you can easily customize. This recipe balances savory, sweet, and aromatic elements—making it a family favorite or a go‑to for meal prep. In this post, I’ll walk you through every step, share tips, variations, and storage ideas, and answer common questions about making this dish perfect every time.
Why You’ll Love This Recipe
- It’s one‑pot (mostly): You brown the chicken, make the sauce in the same pan, and finish without too many extra steps.
- Flavor contrast: The creamy coconut sauce complements the savory seasoned chicken beautifully.
- Versatile: You can swap proteins or change grains or vegetables to match your preferences.
- Meal prep friendly: The bowls keep well for a few days and reheat nicely.
- Crowd pleaser: With its fragrant aromatics and comforting textures, it appeals to many palates without being overly exotic.
Ingredients
Here’s a refined list (with optional tweaks) for your Coconut Chicken Rice Bowl:
For the Chicken
- 1½ lbs (≈ 680 g) diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (or your favorite dried herb blend)
For the Sauce
- ½ medium onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or up to 1 tablespoon if you prefer stronger ginger flavor)
- ¼ cup (60 ml) chicken broth (or vegetable broth)
- 1¼ cups (≈ 300 ml) canned light coconut milk
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
For Assembly
- Fresh cilantro (for garnish)
- 3 cups cooked jasmine rice or basmati rice
- Extra coconut milk (optional drizzle)
Step‑by‑Step: How to Make Coconut Chicken Rice Bowl
1. Season the Chicken
Sprinkle the diced chicken evenly with the kosher salt, smoked paprika, and dried oregano. Toss gently so each piece is coated.
2. Brown the Chicken
Heat a large skillet over medium‑high heat, lightly spray (or oil) so chicken doesn’t stick. Add the chicken in a single even layer. Let it sear without stirring too much—about 3–5 minutes until the underside is nicely browned. Flip or stir to brown the other sides. Once browned, remove the chicken from the pan and set aside.
3. Sauté the Aromatics
Lower the heat to medium. If needed, spray a little more oil. Add the minced onion, garlic, and grated ginger. Stir and cook for about 1 minute just until fragrant (don’t let the garlic burn).
4. Deglaze & Build the Sauce
Pour in the chicken broth and use your spatula to scrape up any browned bits from the bottom of the pan (that’s flavor!). Let this simmer for about 1 minute. Then stir in the tomato paste, coconut milk, and ½ teaspoon kosher salt. Mix until well combined.
5. Thicken & Simmer
Bring the sauce gently to a simmer. Let it cook a few minutes so it thickens slightly (it should coat the back of a spoon).
6. Return Chicken & Finish Cooking
Add the browned chicken (and any juices) back into the pan. Stir to coat with the sauce. Lower the heat to medium or medium‑low and cook 3–4 more minutes—just until the chicken is cooked through and the sauce and chicken meld.
7. Serve & Garnish
Portion your cooked jasmine or basmati rice into bowls. Spoon the coconut chicken and sauce over the top. Garnish with fresh cilantro. If you’d like extra creaminess, drizzle a little extra coconut milk over it. Serve immediately.
Helpful Tips
- Don’t overcrowd the pan when browning—work in batches if needed so the chicken gets a good sear.
- Use light coconut milk, not thick cream-style, so the sauce isn’t overly heavy.
- Taste before serving—you may want to adjust salt or add a squeeze of lime for brightness.
- Control the coconut flavor: If you want subtler coconut notes, use part coconut milk and part light cream or milk.
- Ginger strength: Grated fresh ginger gives more brightness than ground—it’s worth using fresh.
- Reheat gently: Warm over low heat, stirring carefully, adding a splash of water or coconut milk if sauce thickens too much after refrigeration.
Substitutions and Variations
- Chicken substitution: Use boneless skinless thighs instead of breast for more juiciness.
- Other proteins: Swap chicken for firm tofu, shrimp, or tempeh (adjust cooking times accordingly).
- Vegetarian version: Omit the chicken, replace chicken broth with vegetable broth, and add veggies like bell pepper, snap peas, broccoli, mushrooms, or cauliflower.
- Curry-style twist: Stir in 1 to 2 tablespoons red curry paste when adding coconut milk to make a coconut curry version.
- Herb swap: If you dislike cilantro, garnish with scallions, basil, or parsley instead.
- Grains alternative: Serve over quinoa, brown rice, cauliflower rice, or even rice noodles.
- Spice boost: Add a pinch of red pepper flakes or chopped fresh chili for heat.
Storage Instructions
- Let the dish cool to near room temperature before storing.
- Transfer chicken, sauce, and rice into airtight containers (you can combine or keep separately).
- Refrigerator: Store for up to 3–4 days.
- Freezer (optional): You can freeze the chicken and sauce mixture (not the rice) for up to 2 months—thaw overnight in the fridge before reheating.
- Reheating: Warm gently over low heat, stirring occasionally. If sauce has thickened too much, add a little water, broth, or coconut milk to loosen it.
Nutritional Information
(Estimates per serving: 1 cup chicken + ¾ cup rice)
- Calories: ~ 429 kcal
- Carbohydrates: ~ 40 g
- Protein: ~ 40 g
- Fat: ~ 10 g
- Saturated Fat: ~ 5 g
- Cholesterol: ~ 124 mg
- Sodium: ~ 562 mg
- Fiber: ~ 1.5 g
- Sugar: ~ 4 g
WW Points: ~ 8
Please note these are approximate values, depending on your specific ingredients (brand of coconut milk, exact rice type, etc.).
Serving Suggestions
- Serve this bowl with a lime wedge on the side to add a fresh acidic burst.
- Add sliced avocado or thin cucumber ribbons for extra creaminess and freshness.
- A side of steamed greens (such as bok choy, spinach, or green beans) or a crisp cabbage slaw adds texture contrast.
- Garnish with toasted coconut flakes for a textural twist.
- Pair with a light Asian-inspired side salad (like cucumber, radish, sesame dressing) for balance.
Frequently Asked Questions About Coconut Chicken Rice Bowl
Q1: Can I make this dish gluten‑free?
Yes — ensure your chicken broth or stock is gluten-free. Tomato paste and spices are naturally gluten-free, but always check labels. The rest of the ingredients (coconut milk, rice, seasonings) are already gluten-free.
Q2: Can I use full-fat coconut milk instead of light?
Yes, you can, but the dish will be richer and more calorie-dense. Using full-fat coconut milk will give a creamier sauce, but you may want to reduce additional oils or fats elsewhere.
Q3: What if I don’t have jasmine or basmati rice?
You can substitute with long-grain white rice, basmati brown rice, quinoa, or even cauliflower rice. Just cook according to package instructions and adjust liquid as needed. The flavor works well over nearly any neutral grain.
Q4: How do I keep the chicken from getting dry?
Don’t overcook. Since the sauce finishes cooking with the chicken, ensure you simmer only until just cooked through. Using thighs can also help maintain juiciness. Additionally, return the chicken to the sauce promptly so it continues cooking in liquid, which helps retain moisture.
Q5: Can I make this in an Instant Pot or slow cooker?
Yes. For Instant Pot, brown chicken using sauté mode, then add aromatics, deglaze, add coconut milk and tomato paste, and cook on high pressure for ~5 minutes, then do a quick release. For slow cooker, brown chicken first (optional but better flavor), then transfer to slow cooker, add aromatics, broth, coconut milk, tomato paste, and cook on low for 3–4 hours. Add the sauce at the end to thicken if needed.
Q6: Can I meal‑prep this?
Absolutely. The coconut chicken and sauce mixture keeps well in the fridge for 3–4 days and portions nicely over rice. Reheat gently and add a splash of liquid if it’s too thick. You can even refrigerate the rice separately for fresher texture.
Q7: My sauce separated / got oily — what went wrong?
Coconut milk can separate when overheated or cooked too long at high heat. Use medium or medium‑low heat, stir gently, and finish cooking just until the chicken is done. If separation occurs, whisk gently to reincorporate or add a bit of warm broth/coconut milk and mix back in.
Conclusion
Thank you so much for trying this Coconut Chicken Rice Bowl recipe—I hope it becomes one of your go-to weeknight favorites! I absolutely love how the creamy coconut sauce pairs with the warmth of ginger and garlic, and how flexible this bowl is to adapt to whatever ingredients you have. It’s simple, satisfying, and filled with flavor—not to mention perfect for preparing ahead and enjoying throughout the week. Please enjoy the ease and deliciousness of this dish, and I can’t wait for you to make it your own (with spice levels, veggies, or protein swaps). Thanks again for reading, happy cooking, and welcome to our food‑loving community!
Print
Coconut Chicken Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
Description
Coconut Chicken Rice Bowl is an easy, creamy, and flavorful weeknight meal made with coconut milk, tender chicken, and jasmine rice.
Ingredients
1½ lbs diced chicken breast
1 tsp kosher salt
1 tsp smoked paprika
1 tsp dried oregano
½ medium onion, minced
3 garlic cloves, minced
1 tsp grated fresh ginger (or up to 1 tbsp)
¼ cup chicken broth
1¼ cups canned light coconut milk
1 tbsp tomato paste
½ tsp kosher salt
3 cups cooked jasmine or basmati rice
Fresh cilantro (for garnish)
Extra coconut milk (optional for topping)
Instructions
1. Season the Chicken
Sprinkle the diced chicken evenly with the kosher salt, smoked paprika, and dried oregano. Toss gently so each piece is coated.
2. Brown the Chicken
Heat a large skillet over medium‑high heat, lightly spray (or oil) so chicken doesn’t stick. Add the chicken in a single even layer. Let it sear without stirring too much—about 3–5 minutes until the underside is nicely browned. Flip or stir to brown the other sides. Once browned, remove the chicken from the pan and set aside.
3. Sauté the Aromatics
Lower the heat to medium. If needed, spray a little more oil. Add the minced onion, garlic, and grated ginger. Stir and cook for about 1 minute just until fragrant (don’t let the garlic burn).
4. Deglaze & Build the Sauce
Pour in the chicken broth and use your spatula to scrape up any browned bits from the bottom of the pan (that’s flavor!). Let this simmer for about 1 minute. Then stir in the tomato paste, coconut milk, and ½ teaspoon kosher salt. Mix until well combined.
5. Thicken & Simmer
Bring the sauce gently to a simmer. Let it cook a few minutes so it thickens slightly (it should coat the back of a spoon).
6. Return Chicken & Finish Cooking
Add the browned chicken (and any juices) back into the pan. Stir to coat with the sauce. Lower the heat to medium or medium‑low and cook 3–4 more minutes—just until the chicken is cooked through and the sauce and chicken meld.
7. Serve & Garnish
Portion your cooked jasmine or basmati rice into bowls. Spoon the coconut chicken and sauce over the top. Garnish with fresh cilantro. If you’d like extra creaminess, drizzle a little extra coconut milk over it. Serve immediately.
Notes
Substitute chicken with tofu, shrimp, or thighs.
Add red curry paste for a Thai-style twist.
Store in fridge up to 4 days or freeze sauce (not rice) for 2 months.
Use light coconut milk to avoid an overly heavy sauce.
Nutrition
- Serving Size: 1 cup chicken + ¾ cup rice
- Calories: 429 kcal
- Sugar: 4 g
- Carbohydrates: 40 g
- Protein: 40 g
