Chicken Curry and Rice

Serves: 6



  • 1 pound boneless, skinnless chicekn breasts, cubed

  • 1 1/2 cup jasmine or basmati rice 

  • 3 Tbsp coconut oil, divided

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 inch piece fresh ginger, grated or minced

  • 1 cup (or more) of fresh or frozen vegetables (I used what I had on hand--some carrot, broccoli, frozen peas)

  • 2 tsp curry powder

  • 1 tsp salt

  • 1 14 oz can full fat coconut milk

  • 2 tsp tapioca start (or flour)-found in most health food stores or online

  • 3 Tbsp fresh cilantro (optional)



  1. Season the cubed chicken breasts with salt and pepper.  Heat one tablespoon coconut oil in a skillet over medium high heat.  Add the chicken breast pieces and cook until no longer pink. Remove from heat and set aside.

  2. Return the skillet back to the heat and add another tablespoon of coconut oil to the pan. Cook the onions until soft and appear translucent, add garlic and ginger towards the end. 

  3. Meanwhile, cook rice according to directions (ratio is 1 part rice: 2 parts water). Jasmine and basmati rice cook faster than long grain rice.

  4. Once onions are soft, stir in the frozen vegetables, curry powder, and add chicken back in.  Add the coconut milk and stir to combine. Let sit for ~6-8 minutes.

  5. Stir in the tapioca starch to thicken the curry sauce. Taste the chicken curry and adjust seasoning as necessary (I added a dash of cayennne).  Mix in the chopped fresh cilantro just before serving.



Recipe adapted by Robyn Johnson, RDN from

  • Black Instagram Icon
  • Black Facebook Icon
  • Black Pinterest Icon

©2017 by Nutrition by Robyn, LLC