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
Units
Scale
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
