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.
Made by Véronique
Published at 2016-05-02, this recipe is for 4 persons 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: 2024-07-31
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.
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!
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