Curry Chicken Lime Rice Bowl
Elevate your weeknight dinners with this vibrant Curry Chicken Lime Rice Bowl, a flavorful fusion of creamy coconut curry and zesty lime-infused jasmine rice. Tender, golden chicken thighs are perfectly seasoned with yellow curry powder, turmeric, and cumin, then simmered in a luscious coconut milk sauce. The lime rice provides a refreshing, citrusy base, complemented by colorful toppings like juicy cherry tomatoes, creamy avocado, and fresh cilantro. This one-bowl wonder is easy to prepare in under an hour, making it an ideal choice for a wholesome, satisfying meal bursting with bold flavors and wholesome ingredients. Perfect for curry lovers seeking a fresh twist, this recipe is a must-try for a hearty, customizable dinner!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 400 ml coconut milk
- 2 tablespoons yellow curry powder
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground cumin
- 1 teaspoons salt
- 2 tablespoons olive oil
- 1 cup jasmine rice
- 2 cups water
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 0.5 cups red onion
- 1 cup cherry tomatoes
- 1 avocado
- 2 green onions
Instructions
Rinse the jasmine rice under cold water until it runs clear, then set aside.
In a medium saucepan, combine jasmine rice, water, and a pinch of salt. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 15-18 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and fluff with a fork. Stir in lime zest, lime juice, and 1 tablespoon of chopped fresh cilantro. Set aside.
Cut the chicken thighs into bite-sized pieces and season them with yellow curry powder, turmeric, cumin, and salt, tossing to coat evenly.
In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side, or until golden and fully cooked through.
Pour the coconut milk into the skillet with the chicken, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 7-10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
While the chicken simmers, prepare your toppings by slicing the red onion thinly, halving the cherry tomatoes, dicing the avocado, and chopping the green onions and remaining cilantro.
To assemble, divide the lime rice evenly among four bowls. Top with curry chicken and its sauce. Add your desired toppings, such as red onions, cherry tomatoes, avocado, green onions, and additional cilantro.
Serve immediately and enjoy your vibrant Curry Chicken Lime Rice Bowl!
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2943 mg | 128% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 38.3 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3221 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
