Creamy Spiced Chicken Rice Bowl

This creamy spiced chicken rice bowl features tender, seasoned chicken pieces cooked in a rich, aromatic sauce, served alongside fluffy rice and a medley of sautéed vegetables. The result is a balanced, comforting, and flavourful one-bowl meal.

Why You’ll Love This Recipe

This recipe combines bold spices with a creamy, velvety sauce that coats each piece of chicken perfectly. Paired with soft rice and colourful vegetables, it offers a satisfying harmony of textures and flavours. It is simple to prepare, impressive in presentation, and adaptable to a variety of ingredient substitutions. Whether for lunch, dinner, or weekly meal prep, this dish delivers consistency and comfort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken:
boneless chicken breast or thighs
salt
pepper
paprika
garlic powder
olive oil

For the sauce:
onion
garlic
tomato paste
cream or coconut milk
chicken broth
cumin
turmeric
chilli powder (optional)

For the bowl:
cooked rice
mixed vegetables (carrots, peppers, onions)
fresh coriander

Directions

1. Season the chicken pieces with salt, pepper, paprika, and garlic powder.

2. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden. Remove and set aside.

3. In the same skillet, sauté chopped onion until softened.

4. Add minced garlic and cook briefly until fragrant.

5. Stir in tomato paste and cook for 1–2 minutes to deepen the flavour.

6. Add chicken broth, cream or coconut milk, cumin, turmeric, and optional chilli powder. Simmer until slightly thickened.

7. Return the chicken to the pan and continue simmering until fully cooked and coated in sauce.

8. In a separate pan, sauté the mixed vegetables until lightly caramelised.

9. Assemble the bowl with cooked rice, sautéed vegetables, and creamy spiced chicken.

10. Garnish with fresh coriander before serving.

Servings and Timing

Serves 3–4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: approximately 30 minutes

Variations

– Substitute the cream with coconut milk for a dairy-free version.
– Add chickpeas or lentils for extra protein.
– Serve with quinoa or cauliflower rice instead of traditional rice.
– Incorporate spinach or zucchini for additional vegetables.
– Increase chilli powder for a spicier flavour profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat gently in a skillet over low heat, adding a splash of broth if needed to restore the sauce’s consistency.
This dish can be frozen for up to two months; thaw in the refrigerator before reheating.

FAQs

Can I use pre-cooked chicken?

Yes. Add it during the final simmering stage so it can warm through in the sauce.

Why is my sauce too thick?

Add a splash of broth or cream to loosen it.

Can I make this dish mild?

Reduce or omit the chilli powder for a gentler flavour.

Can I prepare the vegetables ahead of time?

Yes. Store them separately and reheat before assembling the bowl.

Can I use Greek yoghurt instead of cream?

Yes, but add it off the heat to prevent curdling.

What type of rice works best?

Basmati or jasmine rice provides excellent texture and aroma.

Can I add fresh ginger?

Absolutely. It pairs well with the spices in the sauce.

Can I double the sauce?

Yes. Extra sauce is excellent over vegetables or rice.

Why did my chicken dry out?

Overcooking is the usual cause. Remove from heat once the chicken reaches 75°C (165°F).

Can I make this vegetarian?

Replace the chicken with tofu, chickpeas, or mixed vegetables.

Conclusion

This creamy spiced chicken rice bowl delivers a satisfying combination of tender chicken, aromatic sauce, and vibrant vegetables. Its ease of preparation and adaptability make it an excellent choice for diverse preferences. Whether enjoyed fresh or reheated, it provides a comforting, well-rounded meal.

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