Crispy Chicken Coconut Curry Bowl
Crispy pan-fried chicken over jasmine rice with a creamy coconut curry sauce, topped with broccoli, carrots, chickpeas, and fresh microgreens. Built in one skillet, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 624
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 tbsp coconut curry paste (red or green)
- 1 can (13.5 oz) coconut milk
- 1 cup jasmine rice (uncooked)
- 2 cups broccoli and carrots (fresh or frozen)
- ¾ cup canned chickpeas, drained
- ½ cup fresh microgreens or cilantro
Instructions
- 1
Start jasmine rice in a pot with 2 cups water. Bring to boil, then reduce heat and cover for 15 minutes until tender.
- 2
While rice cooks, cut chicken breasts into 1-inch pieces. Heat oil in a 12-inch skillet over medium-high until shimmering.
- 3
Add chicken to skillet and cook without stirring for 3 minutes until golden, then stir and cook 3 minutes more until cooked through.
- 4
Stir in curry paste and cook for 1 minute until fragrant, then pour in coconut milk and stir until smooth.
- 5
Add broccoli, carrots, and chickpeas. Simmer for 4 minutes until vegetables are tender but still bright.
- 6
Divide rice between bowls, top with curry chicken and vegetables, then scatter microgreens over and serve immediately.
Tools you’ll need
- 12-inch skillet with lid (or foil to cover)
- medium pot with lid
- wooden spoon or spatula
- measuring cups and spoons
- knife and cutting board
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