Say hello to a flavor explosion with our Coconut Curry Rice with Grilled Chicken! This delightful dish is all about blending soft, aromatic rice with the succulent taste of perfectly grilled chicken, wrapped in a warm coconut curry hug.
Why You’ll Love This Recipe
- Vibrant Flavors: The coconut curry melds beautifully with grilled chicken for a punch of taste in every bite.
- Versatility: This recipe is as friendly on a dinner table as it is elegant for a special occasion.
- Family-Friendly: It’s a crowd-pleaser that satisfies palates of all ages, making it perfect for family meals.
- Simple Ingredients: Easy-to-find essentials make this dish accessible for every home cook.
Ingredients You’ll Need
Gathering the ingredients for our Coconut Curry Rice with Grilled Chicken is a breeze and oh-so rewarding. Each component brings its own flair, from the fiery scotch bonnet to the soothing coconut milk, crafting a symphony of flavors.
- Chicken: Opt for legs and thighs—juicy and perfect for absorbing all the lovely spices.
- Curry Powder: This spice blend is the star, lending depth and warmth to both chicken and rice.
- Coconut Milk: Adds a rich, creamy touch that balances out the spices beautifully.
- Scotch Bonnet Peppers: For that fiery kick! Adjust to taste if you prefer milder heat.
Variations
Feel free to unleash your creativity with this delightful Coconut Curry Rice with Grilled Chicken! Adapt the recipe to suit your palate or make dietary adjustments as needed—it’s incredibly flexible.
- Vegetarian Option: Swap the chicken for hearty chickpeas or tofu to enjoy a plant-based feast.
- Spice It Up: Use more scotch bonnet or add a dash of ground cumin for an extra flavor kick.
How to Make Coconut Curry Rice with Grilled Chicken
Step 1: Marinate the Chicken
In a large bowl, combine the chicken pieces with the spices, oil, and lemon juice. Massage these ingredients into the chicken, ensuring an even coat for maximum flavor. Cover and let it marinate in the fridge for at least 30 minutes; overnight is even better for deeper taste.
Step 2: Prepare the Rice Base
Start by rinsing the rice until the water runs clear—this is key to achieving fluffy rice. Next, blend or chop the tomatoes, bell pepper, scotch bonnet, and garlic. Heat oil in a pot, sauté onions, then add the tomato paste and fry until it darkens before introducing the blended mixture.
Step 3: Simmer and Cook
Pour in coconut milk, chicken stock, and water into your tomato mix, bringing everything to a gentle boil. Add the rinsed rice, a touch more salt, and let it cook covered on medium heat until the rice is tender and the liquid has been absorbed, which takes about 20-25 minutes.
Step 4: Grill the Chicken
While the rice is on its way to perfection, grill the marinated chicken at 375°F or 190°C for around 20 minutes, ensuring you flip halfway through for evenly cooked, succulent meat.
Pro Tips for Making Coconut Curry Rice with Grilled Chicken
- Marination Magic: Letting your chicken marinate overnight intensifies the flavors beautifully.
- Rice Rinsing: For perfectly fluffy rice, rinsing it multiple times to remove excess starch is essential.
- Balancing Spice: Adjust the scotch bonnet amount to tailor the heat level to your liking.
- Grill Perfection: Air fry the chicken for a crisp texture that complements the creamy rice.
How to Serve Coconut Curry Rice with Grilled Chicken
Garnishes
A sprinkle of fresh parsley or cilantro can add color and a herbal aroma that lifts the dish. Try a wedge of lime for an optional zesty squeeze at the table.
Side Dishes
This dish pairs beautifully with a light cucumber and yogurt salad, or a refreshing watermelon salad, balancing the bold curry with something cool and crisp.
Creative Ways to Present
Plating the rice in a neat mound with chicken slices fanned over the top transforms this humble dish into a restaurant-worthy presentation, perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. It’s easy to reheat and enjoy the next day!
Freezing
This Coconut Curry Rice with Grilled Chicken can be frozen in portions, allowing for a quick homemade meal. Just make sure it’s tightly sealed to keep all the flavors intact.
Reheating
Reheat this tasty delight in a microwave or a covered skillet over low heat, adding a splash of water to bring back its saucy texture.
FAQs
-
Can I use brown rice instead of white?
Absolutely! Just remember, brown rice takes a bit longer to cook, so adjust your liquid and time accordingly.
-
What if I can’t find scotch bonnet peppers?
You can substitute with habanero peppers or even a blend of jalapeños and cayenne for a similar heat profile.
-
Is there an alternative to coconut milk?
Coconut cream or almond milk with a touch of coconut extract can work wonders as substitutes.
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How can I make it less spicy?
Reduce the amount of scotch bonnet pepper, or omit it entirely for a milder version.
Final Thoughts
This Coconut Curry Rice with Grilled Chicken is the kind of meal that hugs you from the inside out. I hope you enjoy crafting it as much as tasting it, and perhaps it may even become a staple in your kitchen. Dive in, experiment, and most importantly, savor every bite!
Print
Coconut Curry Rice with Grilled Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: West African
Description
This Coconut Curry Rice with Grilled Chicken is a flavorful and hearty dish combining tender marinated chicken grilled to perfection with a rich, creamy coconut curry-infused rice. The vibrant flavors from fresh tomatoes, peppers, and aromatic spices make it a satisfying meal perfect for any occasion.
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 (if using), curry powder, chicken bouillon cube, and salt. Add oil and lemon juice, then massage the mixture into the chicken pieces until evenly coated.
- **Marinate:** Cover the chicken and let it marinate for at least 30 minutes. For more flavor, marinate for longer or overnight in the refrigerator.
- **Prepare the Rice:** Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch for fluffy rice.
- **Chop Vegetables:** Rinse and chop tomatoes, bell pepper, and Scotch bonnet peppers. Chop onions and garlic finely.
- **Cook the Tomato Base:** Heat oil in a large pot over medium heat. Add finely chopped onions and garlic, sauté until softened (about 2 minutes). Add tomato paste and fry for about 5 minutes until it darkens and separates from the oil.
- **Add Vegetables:** Stir in chopped tomatoes and peppers, cooking until the mixture reduces and the raw tomato flavor diminishes, about 10–15 minutes.
- **Season and Simmer:** Season with curry powder, chicken bouillon, and salt; stir well. Add coconut milk, chicken stock, and water; stir to combine and bring to a simmer.
- **Cook the Rice:** Add rinsed rice and additional salt to the sauce, stir, then cover the pot with a lid. Reduce heat to medium and cook for 20–25 minutes until rice is tender and liquid is absorbed.
- **Grill the Chicken:** While rice is cooking, preheat a grill or air fryer to 375°F (190°C). Grill or air fry marinated chicken for about 20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
- **Serve:** Once cooked, fluff the rice, serve with sliced grilled chicken, and garnish with fresh parsley for a colorful presentation.
Notes
- Marinate the chicken for longer than 30 minutes for more intense flavor, ideally overnight.
- Adjust the spiciness by varying the amount of Scotch bonnet peppers.
- You can substitute fresh herbs for the parsley garnish for different flavors.
- Using the air fryer is a quick and convenient method for grilling the chicken while keeping it juicy.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 105 mg
