Coconut Chicken Rice Bowl
25 min4
Tender diced chicken in a fragrant coconut-tomato sauce with ginger and garlic, served over jasmine rice.
| prepPreheat a large skillet over high heat | ||||||||
| 680 g diced chicken breast | Season chicken with salt, paprika & herbs | Brown chicken in skillet, 3–5 min | Remove chicken; cook onion, garlic & ginger 1 min | Deglaze with broth, simmer 1 min | Stir in tomato paste, coconut milk & salt | Simmer sauce 2–3 min to thicken | Return chicken, cook medium 3–4 min | Serve over rice, garnish with cilantro & coconut milk |
| 1 tsp kosher salt | ||||||||
| 1 tsp smoked paprika | ||||||||
| 1 tsp dried oregano or dried herbs | ||||||||
| 1/2 onion, minced | ||||||||
| 3 cloves garlic, minced | ||||||||
| 1 tsp fresh grated ginger | ||||||||
| 60 ml chicken broth | ||||||||
| 300 ml canned light coconut milk | ||||||||
| 1 tbsp tomato paste | ||||||||
| 1/2 tsp kosher salt | ||||||||
| 3 cups cooked jasmine rice or basmati | ||||||||
| fresh cilantro | ||||||||
| more coconut milk (optional for topping) | ||||||||
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