Coconut Ginger Chicken with Curry Rice

Encourage your family to explore food from different regions of the world.  This dish was inspired by Indian flavors using curry and coconut. It’s a simple dish packed with lots of flavor.

As seen on KARE 11 on 3/7/2014

As seen on FOX 9 on 5/5/2014

As seen on WCCO 4 on 8/19/2015


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  • 1. Place chicken breasts, 2 cups coconut milk, ginger, garlic, salt & pepper into a plastic re-sealable bag.
  • 2. Press all the air out, seal the bag and let marinate for 3-4 hours or overnight.
  • 3. Preheat grill to 350 degrees and grill marinated chicken for 4-6 minutes each side until chicken is cooked through and no longer pink.
  • 4. Meanwhile melt coconut oil in a skillet over medium heat.
  • 5. Add the shredded carrots, onion slices and raisins and sauté for 6-8 minutes or until vegetables are tender crisp and raisins are plump.
  • 6. Add the remaining 1/2 cup coconut milk, cooked brown rice and curry powder.
  • 7. Stir to combine and simmer for another 6-8 minutes or until liquid is absorbed.
  • 8. Right before serving, toss the rice with the chopped cashews and serve the grilled coconut ginger chicken with the curried rice.