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.

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.

What You’ll Need

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

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!

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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

Keyword: cauliflower, chicken, coconut, coconut rice, curry, curry chicken, rice bowl, sweet potato

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Servings: 6 servings

Calories: 761kcal

Author: Taylor

Ingredients

Curry Chicken:

• 2 tbsp oil
• 1 tbsp dijon mustard
• 2 tbsp honey
• 1 tbsp curry powder
• 1/4 tsp cayenne pepper
• 1/2 tsp 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 tbsp olive oil
• 1 tsp curry powder
• 1/2 tsp garlic powder
• 1/2 tsp salt

Coconut Rice:

• 1 tsp coconut oil or canola oil
• 2 cups jasmine rice
• 1 3/4 cup water
• 14 ounce can coconut milk
• 1/2 tsp salt

Curry Yogurt Sauce:

• 1 cup plain Greek yogurt
• 1 tsp curry powder
• 1/4 tsp garlic powder
• juice of 1 lime
• 1/4 tsp salt

Other:

• 1/2 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

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