Creamy Coconut Chicken Curry with Rice & Veges

Golden, fragrant curry-spiced chicken simmered in coconut milk with tender veggies—served over fluffy rice for an easy, comforting dinner.

Ingredients

• 1 cup white rice (or brown rice)
• 2 cups water or chicken/vegetable broth (for rice)
• 1 tbsp olive oil
• 2 chicken breasts, diced into 2 cm / 3/4" pieces
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin
• 1 can (14 oz / 400 ml) coconut milk
• 1 cup chicken or vegetable broth
• 2 medium carrots, peeled and sliced (about 5 mm / 1/4")
• 1 zucchini, sliced (half-moons)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Method

• 1

  Step 1: Cook the rice

  Bring 2 cups water (or broth) to a boil in a medium saucepan. Add rice, stir once, then reduce heat to low, cover, and simmer until tender and the liquid is absorbed (white rice ~15 minutes; brown rice ~25–35 minutes). Rest off heat 5 minutes, then fluff with a fork.

• 2

  Step 2: Brown the chicken

  Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, season with a good pinch of salt and pepper, then cook 4–5 minutes, turning, until lightly golden and just cooked through. Transfer to a plate.

• 3

  Step 3: Build the flavor base

  In the same skillet (don’t wipe it out), reduce heat to medium. Add onion and cook 2–3 minutes until softened. Add garlic and ginger and cook 30 seconds until fragrant.

• 4

  Step 4: Bloom the spices

  Add curry powder, turmeric, and cumin. Stir constantly for 1 minute until the spices smell toasty and the pan looks a bit dry (this step makes the curry taste “bigger”).

• 5

  Step 5: Simmer the curry & veg

  Pour in coconut milk and broth, scraping the bottom of the pan to dissolve any browned bits. Add carrots, bring to a gentle simmer, and cook 5 minutes (carrots need a head start). Add zucchini and both bell peppers, then simmer 6–8 minutes until the vegetables are tender but not mushy and the sauce turns creamy.

• 6

  Step 6: Finish with chicken

  Return chicken (and any juices) to the skillet. Simmer 2–3 minutes until warmed through and the sauce coats the chicken. Taste and adjust salt and pepper.

• 7

  Step 7: Serve

  Spoon rice into bowls, ladle curry over the top, and finish with chopped cilantro.

Tips

• **Sauce too thin?** Simmer uncovered for an extra 2–4 minutes until it thickens and turns glossy.
• **Extra heat (pantry staple)**: Add a pinch of chili flakes with the spices.
• **Veg timing tip:** Keep carrots sliced thin so everything finishes together in ~25 minutes cook time.
• **Make-ahead/storage:** Keeps well for 3 days in the fridge. Reheat gently on the stove with a splash of water/broth to loosen the sauce.

Nutrition (per serving, estimate)