Sauté the Aromatics
- 1
Finely chop 1 Onion and 3 Garlic Cloves.
- 2
Heat 1 tbsp Coconut Oil in a pan over medium heat.
- 3
Sauté the chopped onion and garlic until soft and fragrant.
Coconut Chicken Curry Rice Bowl
50 min·101 Views
Coconut Chicken Curry Rice Bowl is a flavorful dish featuring tender chicken in a creamy coconut curry sauce with bell pepper and green beans, served over perfectly cooked basmati rice.
Allergens
Halal
Lactose-Free
Gluten-Free
1,591kcal
4 Portions · 1,470 g
Protein
156 g
Carbohydrates
32 g
Fat
87 g
Fiber
31 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Chicken Breast600 grams
- Coconut Oil1 tablespoon
- Onion1
- Coconut Milk300 milliliters
- Salt
- Pepper
- Garlic Cloves3
- Curry Powder3 tablespoons
- Ginger1 teaspoon
- Cardamom Pods2
- Tomato Paste1 tablespoon
- Thai Curry Paste1 tablespoon
- Bell Pepper1
- Green Beans
- Basmati Rice
Cook the Chicken
- 4
Cut 600 grams Chicken Breast into bite-sized pieces.
- 5
Add the chicken to the pan with the aromatics.
- 6
Cook until the chicken begins to brown.
Add the Vegetables
- 7
Wash and slice 1 Bell Pepper into strips.
- 8
Wash the Green Beans and trim the ends.
- 9
Add the bell pepper and green beans to the pan.
- 10
Cover with a lid and let simmer with a splash of water until the vegetables are tender.
Create the Curry Sauce
- 11
Pour in 300 ml Coconut Milk.
- 12
Stir in 1 tbsp Tomato Paste and 1 tbsp Thai Curry Paste.
- 13
Add 3 tbsp Curry Powder, 1 tsp Ginger, and 2 Cardamom Pods.
- 14
Season with Salt and Pepper to taste.
- 15
Mix well and simmer until the chicken is fully cooked and the sauce thickens.
Prepare the Rice
- 16
Rinse ½ cup Basmati Rice thoroughly.
- 17
In a small pot, combine the washed rice, 1½ cups water, and a knob of butter.
- 18
Bring to a boil on high heat with the lid on.
- 19
Once boiling, reduce the heat to low and cook for 20 min until the rice is tender.
20 min
Assemble the Bowl
- 20
Spoon the cooked rice into serving bowls.
- 21
Top with the coconut chicken curry mixture.
- 22
Garnish with chopped Green Onion if desired.
- 23
Serve warm and enjoy!
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