Go Back
–+ servings
Curry Chicken Rice Bowls
Print Recipe
5 from 1 vote

Curry Chicken Rice Bowls

Curry Chicken Rice Bowls are curry marinated chicken, coconut rice, and curry roasted vegetables topped with a curry yogurt sauce!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 761kcal
Author: Taylor Ellingson

Ingredients

Curry Chicken:

  • 2 tablespoon oil
  • 1 tablespoon dijon mustard
  • 2 tablespoon honey
  • 1 tablespoon curry powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 2 cloves garlic minced
  • 1.5 lbs boneless skinless chicken breasts

Roasted Veggies:

  • 1 large sweet potato peeled and diced
  • 1 head of cauliflower chopped
  • 2-3 tablespoon olive oil
  • 1 teaspoon curry powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Coconut Rice:

  • 1 teaspoon coconut oil or canola oil
  • 2 cups jasmine rice
  • 1 ¾ cup water
  • 14 ounce can coconut milk
  • ½ teaspoon salt

Curry Yogurt Sauce:

  • 1 cup plain Greek yogurt
  • 1 teaspoon curry powder
  • ¼ teaspoon garlic powder
  • juice of 1 lime
  • ¼ teaspoon salt

Other:

  • ½ cup fresh cilantro chopped
  • 14 ounce can garbanzo beans drained and rinsed

Instructions

Chicken:

  • Combine all marinade ingredients in small bowl, and pour over chicken, coating all sides.
  • Let marinate for at least 1 hour, up to overnight, in the refrigerator.
  • Line 2 baking sheets with aluminum foil and spray with cooking spray. Place the chicken on baking sheets and set aside.

Roasted Veggies:

  • Preheat the oven to 400 degrees F.
  • Toss the sweet potato and cauliflower in olive oil, curry powder, garlic powder, and salt.
  • Spread the veggies out on two prepared baking sheets and roast in preheated oven for 40 minutes, tossing and rotating pans after 25 minutes.
  • During last 15 minutes, place chicken on baking sheet and bake until cooked through, about 10-15 minutes depending on the thickness of your chicken breasts. Once chicken is cooked, let cool slightly and then dice into small pieces.

Coconut Rice:

  • While the veggies are roasting, make the rice.
  • Add the coconut oil to medium pan over medium-high heat.
  • Then add rice, water, coconut milk, and salt.
  • Bring to a boil then reduce heat to low and cover with lid.
  • Let simmer for 15-20 minutes, stirring often, until rice has absorbed most of the liquid.
  • Once done, remove from heat and keep covered until ready to serve.

Curry Yogurt Sauce:

  • Combine all ingredients for curry yogurt sauce in small bowl and whisk well.
  • Can be made up to 2 days in advance.

Assemble:

  • Place coconut rice on bottom of bowl and top with chicken, roasted veggies, garbanzo beans, cilantro, and drizzle with curry yogurt sauce.
  • Enjoy!

Nutrition

Calories: 761kcal | Carbohydrates: 83g | Protein: 40g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1102mg | Potassium: 1270mg | Fiber: 9g | Sugar: 13g | Vitamin A: 5532IU | Vitamin C: 51mg | Calcium: 141mg | Iron: 4mg