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Coconut Curry Chicken over Sticky Rice
Fusion

Coconut Curry Chicken over Sticky Rice

A delicious fusion of Japanese and Thai flavors featuring tender chicken in a rich coconut curry sauce served over perfectly sticky rice.
Fusion

Coconut Curry Chicken over Sticky Rice

A delicious fusion of Japanese and Thai flavors featuring tender chicken in a rich coconut curry sauce served over perfectly sticky rice.

1 hour 50 minutes

Prep Time

1 hour 10 minutes

Cook Time

Medium

Level

Serves 8

Servings

1 hour 50 minutes

Prep Time

1 hour 10 minutes

Cook Time

Medium

Level

Serves 8

Servings

This incredible fusion dish brings together the best of Japanese curry comfort and Thai coconut richness. The result is a deeply satisfying meal that fills your kitchen with amazing aromas while cooking. The chicken becomes incredibly tender in the fragrant coconut curry sauce, while the sticky rice provides the perfect base to soak up every drop of that golden goodness. Whether you love heat or prefer milder flavors, this recipe adapts beautifully to your taste preferences.

Ingredients

  • butter
    2
    tablespoons
  • cooked chicken thighs
    1
    pound
  • onion
    1
    large
  • apple
    1
    whole
  • garlic
    2
    large cloves
  • yellow curry powder
    4
    tablespoons
  • tomato paste
    2
    tablespoons
  • all-purpose flour
    1½
    tablespoons
  • garam masala
    1½
    teaspoons
  • ground ginger
    ½
    teaspoon
  • light unsweetened coconut milk
    3¾
    cups
  • carrots
    2
    large
  • russet potato
    1
    large
  • chicken broth
    4¾
    cups
  • light brown sugar
    3
    tablespoons
  • mushroom-flavored dark soy sauce
    2
    tablespoons
  • chile-garlic sauce
    2
    tablespoons
  • salt
    to taste
  • short-grain white rice
    2
    cups
  • salt
    ½
    teaspoon

Tips

  1. Make it vegetarian by substituting the chicken with extra-firm tofu or mixed vegetables like bell peppers and zucchini.

  2. For a milder version, omit the Sriracha and reduce the curry powder by half.

  3. Add frozen peas or green beans during the last 10 minutes of cooking for extra vegetables.

  4. Substitute jasmine rice for a different texture, though it won't be as sticky.

Storage

Store leftover curry and rice separately in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of coconut milk or broth. The curry can be frozen for up to 3 months, but the rice is best enjoyed fresh.

Steps:

Prepare the aromatics
Heat butter in a large pan over medium-low heat. Add chopped onion and sauté until soft, translucent, and slightly caramelized, about 10 minutes.
Build the curry base
Add minced apple, grated garlic, curry powder, tomato paste, flour, garam masala, and ground ginger to the pan. Stir constantly while allowing spices to bloom and flour to cook, 2 to 3 minutes.
Add liquids and vegetables
Pour in 2 cups of coconut milk along with chopped carrots and potato. Bring mixture to a boil, then add 4 cups of chicken broth, brown sugar, soy sauce, and Sriracha. Return to a boil.
Simmer the curry
Add the cooked chicken to the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove lid and check consistency - if too thin, simmer uncovered for another 15 minutes until it reaches your desired thickness. Season with salt to taste.
Prepare the rice
While curry simmers, rinse rice in a bowl with water until water runs clear, about 5 times. Drain in a fine-mesh strainer.
Cook the sticky rice
Combine drained rice, remaining coconut milk, remaining chicken broth, and ½ teaspoon salt in a pot. Bring to a boil, then cover and reduce heat to light simmer. Cook until rice is fluffy and liquid is absorbed, about 20 minutes.
Rest and serve
Remove rice from heat, cover lid with a towel, and let rest for 20 minutes. Serve the coconut curry chicken over the sticky rice.

Nutritions

  • Calories

    646 kcal

    Energy

    2704 kJ

    Protein

    23 g

    Fat

    33 g

    Carbohydrates

    67 g

    Fiber

    4 g

    Sugars

    12 g

    Salt

    2.1 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Make it vegetarian by substituting the chicken with extra-firm tofu or mixed vegetables like bell peppers and zucchini.

  2. For a milder version, omit the Sriracha and reduce the curry powder by half.

  3. Add frozen peas or green beans during the last 10 minutes of cooking for extra vegetables.

  4. Substitute jasmine rice for a different texture, though it won't be as sticky.

FAQ

Yes, you can add raw chicken pieces at step 3 and let them cook through during the simmering process. Just ensure they reach an internal temperature of 165°F before serving.
You can make your own blend with equal parts cinnamon, cardamom, and cloves, or use a curry powder blend as a substitute.
Simply simmer uncovered for an additional 10-15 minutes to reduce the liquid. The vegetables will also help thicken the sauce as they break down.
Yes! The curry actually tastes better the next day. Make it ahead and reheat gently, adding a splash of coconut milk if needed. Cook the rice fresh for best texture.