Creamy coconut chicken and rice

Name: Creamy coconut chicken and rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 persons
Cuisine: World
Ingredients: 3 chicken fillets; 1/2 fresh coconut (or 2 large handfuls of grated coconut); 150 gram fresh spinach; about 6 Dutch carrots; 1 chili pepper; about 1 thumb of fresh ginger root; 1 red bell pepper; 400 gram rice; 100 ml coconut cream (or use regular cream instead); olive oil; pepper and salt to taste

Creamy coconut chicken and rice is an easy and delicious weekday meal. Coconut, chicken & veggies are a great combination. Ready in less than half an hour.

Creamy coconut chicken and rice ingredients

Recipe creamy coconut chicken and rice

Made by Véronique

Published at 2016-05-02, this recipe is for 4 persons and takes 25 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

15 minutes

Time cooking

10 minutes

Total time

25 minutes

Preparation - 15 minutes

Fill the medium-sized pan with water and salt and bring to a boil. Peel the carrots and cut them into thin slices. Chop the chili pepper into small pieces, with or without seeds depending on how hot you like your dish.

Remove the bell peppers seeds and cut them into medium-sized pieces. Rinse the fresh spinach and get rid of the hard stems. Grate the ginger root and coconut and set aside.

Remove any excess fat or muscle from the chicken fillets and chop them into bite-size pieces. Cook the rice according to the package.

Finishing the creamy coconut chicken and rice - 10 minutes

Heat olive oil in the large skillet and add the chicken pieces. Cook them 2-3 minutes and then add in the carrot slices and bell pepper pieces.

Cook 5 minutes more and then add in the spinach, chopped chili pepper, grated coconut and ginger root. When the spinach is cooked enough, pour in the (coconut) cream and season with pepper and salt.

Drain the rice and serve with the chicken mixture. Enjoy!