Dairy Free · Dinner · Gluten Free

Coconut Curry Rice and Chicken


This Coconut Curry Rice and Chicken dish is one of my favourite one pot meals. It is quick and easy to prepare, and creates a creamy and delicious meal. This meal is gluten free and dairy free.

Sometimes I like to serve with steamed veggies, such as sugar snap peas or green beans. Other times I throw in broccoli or peas a few minutes before serving and let them steam until fully cooked.

If you are looking for a vegetarian meal, you can easily omit the chicken pieces.

Coconut Curry Rice and Chicken

  • Servings: 4
  • Time: 45 minutes
  • Print


  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large skinless, boneless chicken breast
  • 2 cups brown rice
  • 2 398 ml cans of light coconut milk
  • 1 cup water
  • 1 teaspoon curry powder


  1. Dice 1 large onion, mince 2 cloves of garlic, and grate 1 teaspoon of fresh ginger.
  2. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Season with salt and pepper.
  3. Cut chicken breast into bite size strips. Add to onion mixture and stir over medium heat until browned, about 8-10 minutes.
  4. Add rice and stir until coated. Add coconut milk, water, and curry powder. Stir until fully combined and allow to simmer covered over low heat for 25 minutes.

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