If you’re looking for a dish that embodies warmth, flavor, and culinary magic, then this Coconut Curry Rice with Grilled Chicken is the one for you. Imagine tender chicken, marinated to perfection, paired with aromatic curry rice that’s been infused with creamy coconut milk. This combination is nothing short of a flavorful symphony perfect for any occasion!
Why You’ll Love This Recipe
- Flavor Explosion: The rich and creamy coconut milk combined with the spices creates a dish that’s bursting with flavor.
- Tender Chicken: Marinated to perfection, the grilled chicken is juicy and perfectly seasoned.
- Simple Ingredients: You’ll be amazed at how easy it is to create such a delightful meal with everyday ingredients.
Ingredients You’ll Need
This Coconut Curry Rice with Grilled Chicken recipe is proof that sometimes simple ingredients can yield the most extraordinary results. Let’s dive into what makes this dish so incredible.
- Chicken legs and thighs: Opt for skin-on pieces for that extra crispy texture when grilled.
- Coconut milk: Provides a creamy texture that envelopes each rice grain with luscious flavor.
- Scotch bonnet peppers: Bring the heat! Adjust the amount to suit your spice tolerance.
- Tomato paste: Adds richness and depth, a must for any robust curry dish.
Variations
Want to make this Coconut Curry Rice with Grilled Chicken your own? The sky’s the limit when it comes to customizing this dish. Here are a few ideas to get you started.
- Vegetarian Twist: Swap the chicken for firm tofu or chickpeas for a plant-based delight.
- Nutty Addition: Add a handful of toasted cashews or almonds to the rice for an extra layer of texture.
How to Make Coconut Curry Rice with Grilled Chicken
Step 1: Marinate the Chicken
In a bowl, combine chicken with all the savory spices, lemon juice, and oil. Massage these into the chicken pieces, making sure each is fully coated. Cover and let the flavors meld for at least 30 minutes—overnight if you can wait for even deeper flavor.
Step 2: Prepare the Rice and Sauce
While your chicken is soaking up those fantastic flavors, rinse the rice until the water runs clear to ensure a fluffy finish. Sauté your onions and garlic in a large pot, then add in the tomato paste, followed by the chopped peppers and tomatoes. Allow this to cook until it thickens into a delicious sauce.
Step 3: Cook the Grilled Chicken
With the rice cooking, it’s time to grill or air-fry the marinated chicken. Set it to 375°F (190°C) and cook for about 20 minutes, flipping halfway through. Let it reach an internal temperature of 165°F (74°C) for juicy perfection.
Pro Tips for Making Coconut Curry Rice with Grilled Chicken
- Marinade Magic: Allowing the chicken to marinate overnight will enhance the depth of flavor exponentially.
- Rice Rinse Right: Rinsing rice until the water is clear is essential for preventing clumping and ensuring a fluffy texture.
- Temperature Check: Always use a meat thermometer to ensure the chicken reaches the perfect internal temperature.
- Simmer the Sauce: Allowing the sauce to simmer slowly brings out the sweetness and depth of the tomatoes.
How to Serve Coconut Curry Rice with Grilled Chicken
Garnishes
A sprinkle of fresh parsley not only uplifts the colors on your plate but adds a refreshing touch to the richly flavored dish. You may also consider a hint of lime zest for a tangy twist.
Side Dishes
Complement this hearty dish with a simple cucumber salad or steamed vegetables like broccoli or green beans to balance out the rich flavors of the curry and coconut.
Creative Ways to Present
Plating is an art! Try serving the rice mound with the grilled chicken elegantly laid across the top. Use a large platter for a family-style feast, offering garnish options on the side for an interactive meal experience.
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in an airtight container, letting you enjoy it up to 3 days later. Just keep some extra coconut milk or chicken stock on hand to refresh the rice when reheating.
Freezing
For an unexpected busy weeknight rescue, freeze individual portions in freezer-safe containers. This makes for an easy “pull and heat” meal on days when cooking isn’t on the agenda.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of water, stock, or coconut milk to restore the creamy moisture of the rice.
FAQs
-
Can I use boneless chicken for this recipe?
Yes, boneless chicken works well and is quicker to cook! Just adjust the grilling time so the chicken doesn’t dry out.
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What can I substitute for Scotch bonnet peppers?
Try habanero peppers for a similar heat profile. If you prefer milder flavors, use jalapeños or skip the hot peppers altogether.
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Is there an alternative to coconut milk I can use?
Coconut cream or a mix of milk and cream can substitute, though they may slightly alter the final flavor and texture.
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How can I make this dish vegetarian?
Replace chicken with tofu or chickpeas, and use vegetable stock instead of chicken stock for a delightful vegetarian alternative.
Final Thoughts
I truly hope you get a chance to savor this Coconut Curry Rice with Grilled Chicken. It’s a dance of flavors that warms the heart and soul. Gather your loved ones and let this delightful dish be the star of your next meal. Enjoy every bite!
Print
Coconut Curry Rice with Grilled Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Description
This Coconut Curry Rice with Grilled Chicken is a flavorful and hearty dish combining tender marinated chicken with aromatic coconut curry rice, perfect for a satisfying meal packed with bold spices and fresh ingredients.
Ingredients
For the Chicken:
- 1000 g chicken or 6 medium pieces of chicken legs and thighs
- 1 teaspoon chicken bouillon cube
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red pepper or cayenne
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1 tablespoon oil
- 1/2 – 1 tablespoon lemon juice
For the rice:
- 3 medium tomatoes
- 1 large bell pepper
- 1–2 scotch bonnet peppers
- 1/2 small onion chopped
- 2 garlic cloves
- 70 g tomato paste (2.5 oz)
- 1/2 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
- Season the Chicken: In a bowl, combine 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 evenly. Cover and marinate for at least 30 minutes, preferably longer or overnight for deeper flavor.
- Prepare the Rice: Rinse the rice thoroughly until water runs clear to remove excess starch, ensuring fluffy rice.
- Chop Vegetables: Rinse and chop fresh tomatoes, bell pepper, Scotch bonnet peppers, onion, and garlic.
- Cook the Base: In a large pot, heat oil over medium heat. Add chopped onions and garlic, sauté until softened (~2 minutes). Add tomato paste and cook for about 5 minutes until darkened and oil separates from it.
- Add Vegetables and Seasonings: Mix in chopped tomatoes and peppers. Season with curry powder, chicken bouillon, and salt. Stir and cook for 10–15 minutes, stirring occasionally, until the raw tomato taste diminishes.
- Simmer the Curry: Pour in coconut milk, chicken stock, and water. Stir to combine, then add the rinsed rice and extra salt. Mix thoroughly.
- Cook the Rice: Cover the pot, reduce heat to medium, and cook for 20–25 minutes until rice is tender and liquid is absorbed.
- Grill the Chicken: While the rice cooks, preheat air fryer or grill to 375°F (190°C). Grill marinated chicken for 20 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
- Serve: Once rice is done, fluff and mix. Plate the coconut curry rice alongside the grilled chicken. Garnish with fresh parsley for a vibrant finish.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Adjust the cayenne or Scotch bonnet for spice level preference.
- For extra creaminess, add a splash of coconut milk on top before serving.
- Use jasmine or basmati rice for an aromatic finish.
- Ensure chicken is cooked thoroughly to a safe internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 plate
- Calories: 610 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 7 g
- Protein: 36 g
- Cholesterol: 110 mg
