Coconut Curry Chicken Rice Bowl
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (14.5 oz) can diced tomatoes, undrained
1 (13.5 oz) can full-fat coconut milk
1/2 cup chicken broth
2 tbsp red curry paste (adjust to your spice preference)
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp brown sugar
1/2 tsp ground ginger
1/4 tsp turmeric
1/4 tsp cayenne pepper (optional, for extra heat)
Salt and pepper to taste
3 cups cooked rice (jasmine or basmati recommended)
1/2 cup chopped cilantro, for garnish
1/4 cup chopped roasted peanuts, for garnish (optional)
Lime wedges, for serving
Instructions:
1. Season the chicken cubes generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
2. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and red bell pepper and cook for another 3-4 minutes, until slightly softened.
3. Stir in the red curry paste and cook for 1 minute, stirring constantly, to release the aroma.
4. Add the diced tomatoes (undrained), coconut milk, chicken broth, soy sauce, brown sugar, ginger, turmeric, and cayenne pepper (if using). Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes, allowing the sauce to thicken slightly.
5. Return the cooked chicken to the skillet. Stir to combine and simmer for another 5 minutes, allowing the chicken to heat through and the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the coconut curry chicken over cooked rice. Garnish with chopped cilantro and roasted peanuts (if using). Serve immediately with lime wedges for squeezing over the top.