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
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 (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
