Brothy Coconut Curry with Chicken & Rice
Preparation time: 30-45 minutes | Serves: 2-4 people
I’ve always been someone who loves a higher liquid to carb ratio. Extra raita on biryani, the tiniest bit of roti paired with a heaping spoon of dal and extra sauce with pasta, so the concept of a rice and chicken dish absolutely swimming in a spiced, fragrant broth is right up my alley.
For this recipe, I paired a coconutty, South Indian inspired brothy curry with basmati rice and spiced chicken breast a meal that’s both comforting and delicious.
Why you’ll love my Coconut Curry Brothy Rice -
This recipe is for those days when you want something warming as the weather starts to turn, but don’t want a full on bowl of soup - that’s where this coconut curry rice bowl comes in.
The ridiculously simple base relies on a good curry powder for most of the heavy lifting, paired with coconut milk and my homemade chicken stock for a nourishing and fulfilling lunch or dinner.
Plus, this one is easy to scale up. You can double or triple the amount of basically everything and make it ahead for the week. It stores extremely well (you can freeze the broth) and works with your choice of protein - chicken, steamed or fried fish, prawns, tofu, boiled eggs - the broth and rice are your canvas, paint it as you will.
Ingredients for my Brothy Coconut Curry -
I whip this recipe up when I’m feeling uninspired, so I let the spice experts do all the work for me. A good readymade curry powder will do all the heavy lifting - simply throw in the usual suspects including red onion, garlic and ginger and curry leaves to enhance the flavours.
I love coconut so went with a creamy broth instead of a clear one. My homemade chicken stock is the perfect base for this coconut curry chicken, and sometimes I like to cook the basmati rice in stock for an added boost of flavour.
To make the broth even more filling, I added a can of chickpeas. If you decide to skip the chicken for a veggie version, it’s a wonderfully filling option, especially when topped with a soft boiled egg.
I do like to serve the curry broth with chicken breast marinated in a blend of spices and yoghurt, then air fried until its charred on the outside and tender inside. It’s a perfectly balanced, healthy recipe that is sure to hit the spot every time.
Find my tips and vegan/ vegetarian swaps in the recipe notes below.
Ingredients
For the brothy curry -
1 tbsp coconut/ neutral oil
1 dried red chilli
8-10 curry leaves
1 red onion, sliced
1 tbsp ginger garlic paste
1 tsp fenugreek seeds
2 tbsps curry powder
1-2 tsps chilli powder (according to taste/ optional)
1 can coconut cream
4 cups vegetable/ chicken stock
1 can chickpeas (optional)
Salt, according to taste
For the chicken -
4 chicken breasts
2 tbsps yoghurt
2 tsps cumin powder
1 tsp chilli powder
1 tsp salt
To serve -
Basmati rice
Fresh coriander
Chilli oil
Method
Trim the chicken according to your preference (I like to butterfly the breast down the middle so it’s thinner and you can get more of the marinade on there).
Marinate with all the ingredients mentioned and set aside for 20–30 minutes.
Place a large pan or pressure cooker on medium heat and add the oil. Once hot, add the dried chilli and curry leaves and fry for 1–2 minutes.
Add the sliced onion and fry until softened. Stir in the ginger and garlic paste, fenugreek seeds and spices, then fry for 3-4 minutes until fragrant.
Pour in coconut cream and stir well. Add stock, chickpeas (if using) then cover and simmer for 20-30 minutes or pressure cook for 1 whistle. Season to taste.
In the meantime, pan or air fry the chicken for 6–8 minutes on each side, brushing lightly with oil when flipping, until cooked through. Set aside to rest for 5 minutes.
To serve, spoon the rice into a bowl, slice the chicken and place on top, then pour over the hot curry broth. Finish with fresh coriander and chilli oil.
Swaps, Serves & Storage
What can I use instead of ginger and garlic paste?
Use 1 tbsp freshly grated ginger + 2-3 minced garlic cloves instead.Can I use coconut milk instead of coconut cream?
While coconut milk is much lighter than coconut cream, because of the stock to coconut ratio, I prefer using cream. If you’d like to use light coconut milk, use 2 cans instead.Can I use chicken thighs instead of breast?
I prefer chicken breast for meal prep because it’s so much easier to trim and cooks faster, however chicken thighs would be delicious and stay juicier too! Remember to adjust the cooking time accordingly.What can I use instead of chickpeas?
You can use butter beans or lentils or skip this step entirely.What protein can I use instead of chicken breast?
You can have steamed or fried fish, prawns, pan fried tofu/ paneer or boiled eggs with the coconut curry base.Can I make this recipe vegan/ vegetarian?
Yes, if you use vegetable stock in the base - the broth is entirely vegan. Swap the chicken for tofu for a plant based brothy coconut curry with rice.Can I make this recipe ahead of time?
This brothy coconut curry is perfect for cooler weather, which means the temepratures are more forgiving and it will keep for longer. You can store all the elements (broth, rice and chicken) in separate air right containers for up to 5 days in the fridge, or simply prepare a big batch of the broth and freeze for up to 6 months.
Check out my other Indian recipes -
