A Caribbean comfort dish made easy in under 30 minutes!
This Coconut Curry Chicken and Rice recipe is your answer to the age old question, do I want takeout or make it at home? It’s jam packed with bold spices, creamy coconut milk, and tender, juicy chicken. Most importantly, you can whip up this masterpiece in about 30 minutes, giving you and your family a comforting meal in the blink of an eye!
Caribbean food has a special place in my heart and I love making dishes like these to bring those amazing Island flavors home! From the seasoned chicken thighs to the fluffy rice, it’s a dish that defines one pot perfectly. Everything gets brought together when the bits from the cooked chicken get made with the peppers, rice, beans, and coconut milk. This is a recipe that just screams flavor.
This one-pot wonder is perfect for busy weeknights, Sunday dinners, or when you want to impress guests with something comforting yet exotic. The beauty of this recipe is its balance. It hits all of the flavor notes in one bowl. It’s the kind of meal that tastes like it’s been simmering for hours, but comes together quickly and effortlessly.
Whether you’ve grown up on Caribbean flavors or are tasting them for the first time, this coconut curry chicken and rice recipe will transport you straight to the islands with every bite!
Grocery List
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp all purpose seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 6 boneless skinless chicken thighs
- ½ diced orange bell pepper
- ½ diced yellow bell pepper
- ½ diced white onion
- 4 tbsp unsalted butter
- 1 tbsp curry powder
- 1 tsp ginger
- 1 tsp turmeric
- 2 cups washed basmati rice
- 2 cans coconut milk (plus enough water to cover the rice)
- 2 cans red beans
- Green scallions for garnish
How to Make Coconut Curry Chicken and Rice
Description
This Coconut Curry Chicken and Rice delivers creamy, bold Caribbean flavors in just 30 minutes. A one-pot comfort dish perfect for busy nights or Sunday dinner.
Ingredients
Instructions
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Season the Chicken:
In a large bowl, coat chicken thighs with soy sauce, olive oil, all purpose seasoning, garlic powder, onion powder, smoked paprika, and cayenne pepper. Let marinate for 10–15 minutes.
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Cook the Chicken:
Heat a large skillet or Dutch oven over medium-high heat. Sear chicken thighs for 3–4 minutes per side until it reaches an internal temp of 165 degrees. Remove and set aside to rest.
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Sauté the Veggies:
In the same pan, add butter, diced bell peppers, and onion. Cook until softened, about 3 minutes. Stir in curry powder, ginger, and turmeric until fragrant.
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Add Rice, Beans, and Coconut Milk:
Stir in your washed basmati rice and allow to toast for a few minutes. Add your beans and mix into the rice. Add the coconut milk, and enough water to just cover the rice. Bring to a simmer. Cook about 15-20 minutes or until the water completely dissolves. Let it rest with the lid on and off the heat for 10 minutes.
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Garnish and Serve:
Return chicken to the pan along with red beans. Fluff the rice, serve, and enjoy!
