Coconut Curry Chicken over Sticky Rice
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.
Frequently asked questions
＋ − Can I use raw chicken instead of cooked?
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.
＋ − What can I substitute for garam masala?
You can make your own blend with equal parts cinnamon, cardamom, and cloves, or use a curry powder blend as a substitute.
＋ − Why is my curry too thin?
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.
＋ − Can I make this ahead of time?
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.
Coconut Curry Chicken over Sticky Rice
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Heat butter in a large pan over medium-low heat. Add chopped onion and sauté until soft, translucent, and slightly caramelized, about 10 minutes.
- 2
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.
- 3
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.
- 4
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.
- 5
While curry simmers, rinse rice in a bowl with water until water runs clear, about 5 times. Drain in a fine-mesh strainer.
- 6
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.
- 7
Remove rice from heat, cover lid with a towel, and let rest for 20 minutes. Serve the coconut curry chicken over the sticky rice.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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