Curry Chicken Rice Bowls

Curry Chicken Rice Bowls are so full of flavor and perfect for meal prepping! These rice bowls start with coconut rice which is topped with curry marinated chicken breasts, roasted sweet potatoes and cauliflower, garbanzo beans, and topped with a curry yogurt sauce.

Curry Chicken Rice Bowls

Rice bowls are such a great family dinner option. Everyone can choose the toppings they like and create their own dinner creation! A dinner bowl has all of the components of a perfect meal: protein, veggies, rice, and usually some sort of sauce or salsa.  Honestly, I've also been making different variations of dinner bowls but these Curry Chicken Rice Bowls are definitely a favorite!

I made these back in 2014 for the first time, when I started seeing other bloggers making fun versions of dinner bowls (like Greek Chicken Orzo Bowl and Quinoa Chicken Bowls with Mango Salsa!), so I decided to take a shot at it and do something a little different from my norm.  Since I had a big craving for Indian food, I created these Curry Chicken Rice Bowls with Curry Yogurt Sauce.  There is some serious nom nom nom going on in these bowls.

Curry Chicken Rice Bowls

Ingredients in Curry Chicken Rice Bowls

  • Olive Oil
  • Curry Powder
  • Garlic Powder
  • Dijon Mustard
  • Honey
  • Salt
  • Cayenne Pepper
  • Boneless Skinless Chicken Breasts
  • Sweet Potatoes
  • Cauliflower
  • Jasmine Rice
  • Coconut Milk
  • Yogurt
  • Lime Juice
  • Cilantro
  • Garbanzo Beans
Curry Chicken Rice Bowls

How to Make Curry Chicken Rice Bowls

Curry Chicken

First, the chicken.  You can definitely make the marinade the day before you plan to eat these and can even marinate the chicken breasts overnight.  In fact, you'll have more flavorful chicken if you do it this way.  You'll also have less dishes after dinner.  Then all you need to do is throw them (or, nicely place them) in the oven during the last 10-15 minutes of the veggies roasting.  Easy, yes?

Roasted Veggies

Then there's the veggies.  They are no more than simple roasted sweet potatoes and cauliflower with some curry powder and to jazz things up a bit.  Nothing you haven't done before.  This step is a breeze.

Coconut Rice

Since veggies take awhile (like, 40 minutes) to roast, this gives you puh-lenty of time to make the coconut rice.  Speaking of the coconut rice, holy crap I don't know if I can eat normal rice again.  It's incredible!  Slightly sweet but not overly so and WOW!  The coconut flavor.  I loved everything about it.  But coconut rice is really just rice with some coconut milk and coconut oil (which is optional) cooked like normal rice.  Nothing fancy, I promise.

Curry Yogurt Sauce

To top things off (literally), there's the curry yogurt sauce which is absolutely not optional.  It's as simple as mixing up yogurt, lime juice, curry powder, and salt in a little bowl and it really pulls all of the ingredients of the rice bowl together.  Plus, this is that "sauce" that all dinner bowls must have.  You can also make this the day before to cut down on steps and dishes the night of dinner.

And that's it!  Besides putting it all together with the chickpeas (opening a can) and cilantro (a little chop chop), you've got yourself a Curry Chicken Rice Bowl.  Believe me, they will be so worth all of the (super duper easy peasy simple) steps!

Curry Chicken Rice Bowls

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Curry Chicken Rice Bowls

Curry Chicken Rice Bowls

Curry Chicken Rice Bowls are curry marinated chicken, coconut rice, and curry roasted vegetables topped with a curry yogurt sauce!
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 761kcal


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


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



  • 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.


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


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
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Recipe Rating


  1. Oh my goodness, these bowls look SO amazing - I love all of the flavor components, so I know I'd love these. Definitely making soon!

  2. Everything I love in one bowl! Looks incredible, Taylor, especially that creamy curry sauce!

  3. I am obsessed with Indian food lately Taylor! This is perfect for me. And I'm a huge fan of the veggie burrito bowls at Chipotle too. So much better than a burrito : )