How do you make rice bowls taste more interesting without a long ingredient list? Start with a curry blend that already brings plenty of flavor. Coconut milk, chicken, and rice turn it into a simple bowl that comes together quickly and makes smart use of pantry staples.
This is an easy weeknight dinner when you want to keep costs in check and still put real flavor on the table. Rice helps stretch the meal, chicken gives it substance, and odds and ends from the fridge can go right into the pan. Coconut milk brings creaminess and the fat that helps the curry taste rounder and more complete.
Recipe Summary
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Best For: dinner, meal prep, next-day lunches
Ingredients
- 1 1/2 pounds chicken thighs or chicken breast, cut into bite-size pieces
- 1 tablespoon oil
- 2 to 3 tablespoons Shawhan Farms Rendang Curry Dry Sauce Mix
- 1 (13.5-ounce) can coconut milk
- 1/4 to 1/2 cup broth, as needed
- 3 to 4 cups cooked rice
- salt and pepper, if needed
Use what you have
- sliced onion
- spinach
- green beans
- bell pepper
- shredded cabbage
- chickpeas
Instructions
1. Cook the chicken
Heat the oil in a large skillet over medium heat. Add the chicken and cook until it starts to brown.
2. Add the curry mix
Sprinkle in the Shawhan Farms Rendang Curry Dry Sauce Mix and stir so the chicken is evenly coated.
3. Build the sauce
Pour in the coconut milk and stir well. Add any vegetables or extras you want to use.
4. Simmer until done
Lower the heat and simmer until the chicken is cooked through and the sauce thickens slightly.
5. Adjust if needed
If the sauce reduces more than you want, add a splash of broth and stir it back in.
6. Build the bowls
Spoon rice into bowls, then top with the curry chicken and sauce.
Why This Works
The curry mix gives the chicken a warm, spiced base, and the coconut milk adds richness that helps the sauce taste balanced and complete. It is also flexible, which makes this an easy way to use leftover rice and vegetables that need to be used up.
Kitchen Notes
Chicken thighs give you a little more richness, but chicken breast works too.
This is a smart clean-out-the-fridge dinner. Onion, spinach, green beans, cabbage, or bell pepper all fit naturally here.
Kitchen Variations
- use chickpeas instead of chicken
- spoon it over rice noodles instead of rice
- add cucumber on the side for contrast
- top with a fried egg for a heartier bowl
- use leftover cooked chicken and simmer it briefly in the sauce
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