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Grilled Chicken in Creamy Coconut Curry Sauce with Rice

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This Grilled Chicken in Creamy Coconut Curry Sauce with Rice is a flavorful and aromatic dish that combines juicy grilled chicken breasts with a velvety coconut curry sauce infused with turmeric, cumin, and lime. Perfect for a satisfying weeknight meal or a tropical-inspired dinner that comes together in under an hour!

Ingredients

Scale

  • 4 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon curry powder

  • 1 onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tablespoon fresh ginger, grated

  • 1 can (400ml) coconut milk

  • 1 tablespoon fish sauce

  • 1 tablespoon lime juice

  • 1 tablespoon brown sugar

  • 1/2 teaspoon chili flakes (optional)

  • 1/4 cup chopped fresh cilantro

  • 2 cups cooked jasmine rice

Instructions

  • Rub chicken with olive oil, salt, pepper, turmeric, cumin, and curry powder. Marinate for at least 15 minutes.

  • Heat a grill pan over medium-high. Grill chicken 6–7 minutes per side, until cooked through and nicely charred. Remove and let rest.

  • In a saucepan, sauté onion, garlic, and ginger until fragrant and softened.

  • Add coconut milk, fish sauce, lime juice, brown sugar, and chili flakes. Simmer for 8–10 minutes, stirring occasionally.

  • Slice grilled chicken and return it to the sauce. Simmer for 3 more minutes to absorb flavor.

  • Serve over jasmine rice, garnished with fresh cilantro.

Notes

  • Substitute fish sauce with soy sauce for a different umami profile or to make it pescatarian-friendly.

  • Use chicken thighs for a juicier alternative.

  • Pairs well with naan or steamed vegetables.

  • Leftovers can be stored for up to 3 days and reheated gently.

Find it online: http://maicook.com/grilled-chicken-in-creamy-coconut-curry-sauce-with-rice/