Coconut Curry Chicken Bar
One recipe–endless ways to enjoy!
- Tree Nuts
- Milk
Build your perfect chicken curry bowl with this cozy, comforting, extra-customizable recipe. Along with warm, fluffy rice, you’ll serve the creamy coconut curry packed with bites of juicy dark meat chicken. Then, create your bowl any way you want with as much roasted bell pepper, green beans, fresh cilantro, and lime as you like!
Ingredients
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
¾ cup
White Rice
10 ounce
Diced Skinless Dark Meat Chicken
1 unit
Chicken Stock Concentrate
½ tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Bell Pepper
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
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In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.
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Keep covered off heat until ready to serve.
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While rice cooks, halve, core, and thinly slice bell pepper into strips. Trim green beans if neccessary. Quarter lime. Roughly chop cilantro. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
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Toss bell pepper on one side of a baking sheet with a large drizzle of oil, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper.
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Roast on top rack until veggies are tender, 12-15 minutes.
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While veggies roast, open package of chicken* and drain off any excess liquid.
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Heat a drizzle of oil in a medium pot over medium-high heat. Add chicken and a big pinch of salt. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step).
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Add half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute.
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Stir coconut milk into pot with chicken. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, 1 tsp sugar (2 tsp for 4 servings), and juice from half the lime. Bring to a simmer, then reduce heat to medium low.
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Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 4-6 minutes. Taste and season with salt and more lime juice if desired. TIP: If sauce seems too thick, stir in a splash of water.
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Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
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Divide rice and coconut curry chicken between shallow bowls in separate sections. Top with your choice of roasted veggies and garnish with cilantro. Serve with any remaining lime wedges on the side. (Don't forget to serve with any extra items you may have ordered to build out your meal!)
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the creamy, delicious curry, though some found it a bit bland; consider adding extra spice for more kick 🌶️.
- Ease of prep: Quick and simple to prepare, with roasting veggies adding nice flavor; some suggest cooking everything together for convenience.
- Suggestions: Try doubling the chicken for heartier portions, and experiment with extra lime and cilantro for brighter flavors.
- Portions: Several mentioned needing more chicken or rice to satisfy larger appetites or for leftovers.
- Veggies: Roasting bell peppers enhanced the dish; some wished for more vegetables overall.
Reviews from our home cooks
Very creamy and delicious. It isn't really a "bar" item though as usually these components are cooked into one dish together and that is actually how they taste better. It didn't feel like the "sides" were really something to add.
Pretty easy. Nice to be able to add lots of extra lime and cilantro at the end.
This was so yummy and fast to make. I would probably forgo the sugar next time because it doesn't seem necessary.
After trying it this way I'd recommend you revise your other curry to roast the red peppers first too.
Great portion. Required all seasoning to prevent flavor from being too creamy/bland
This took 1.5 hours to cook, instead of the stated 30 minutes. However, the finished product was wonderful!
I add double the chicken to this recipe. And more rice. My whole family enjoys this meal. I just have to add more chicken and make more rice to feed my fam.
Good, but rice to curry ratio was off (not enough curry/milk).
Dish was good, but I've enjoyed other curry dishes a bit more.
No words just absolutely delicious and taste so good. Perfect seasoning.
