Coconut Curry Chicken Bowl Recipe

Among the many sauces I have created, I have to say the coconut-curry is the most flavorful, fun, and beautiful sauce I have the pleasure of making. Indian flavors are simply delicious, and this coconut-curry chicken bowl is by far one of the simplest and funnest recipes to dress up your meal prep!

If you are curious and want to see more chicken recipes, find 20 recipes for your meal prep here

Feel free to make your own sauce, or use a store-bought one.  Combine this with diced Trifecta Chicken, and Trifecta Brown Rice, and you are set for a beautiful simple and delicious meal.

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Coconut-Curry Chicken Bowl Recipe


5 min


15 min




A super simple recipe, this Indian-inspired meal is both full of flavor and character. Use Trifecta ingredients along with store-bought sauces for a no-brainer meal any day of the week!


  • 16 ounce Trifecta Chicken, medium diced
  • 1 medium onion
  • 3 garlic cloves, or 1 teaspoon pre-minced garlic
  • 2 teaspoon coconut oil
  • ½ cup Curry sauce, favorite, store-bought
  • ½ cup canned coconut milk
  • 1 tablespoon curry powder spice
  • 2 teaspoon Graan Masala spice mix
  • 2 cups Trifecta white or brown rice
  • TT, Salt & Black Pepper


  1. Prepare Trifecta chicken as indicated and keep in a bowl until needed. Dice onion and garlic. Open coconut milk and the separate amounts needed.

  2. In a pan, heat up coconut oil over medium-high until shimmering and slightly smoking. Immediately add the onion and garlic cloves. Mix constantly with a spatula and cook until onions are translucent. Lower and adjust heat as needed.

  3. Once onions are slightly translucent, add graan masala and curry powder to onions and mix for a few seconds until spices are fragrant. Add curry sauce, and tomato puree and mix. Adjust heat to low and cover the pan, while the sauce simmers gently for about 2-3 minutes, stirring every so often. Add water or stock if the sauce gets too thick. Taste for seasoning and adjust as needed. Once 2-3 minutes have passed, add diced chicken into the sauce and mix to incorporate. Let chicken heat up for another 2-3minutes.

  4. Meanwhile, reheat 2 cups of Trifecta rice in the microwave. Divide evenly amongst all 4 plates, each with 0.5 cups.


Servings: 4 | Calories Per Serving: 260

  • Total Fat 5g
  • Cholesterol 65mg
  • Sodium 75mg
  • Total Carbohydrates 33g
  • Sugars 3g
  • Protein 28g
  • Vitamin A
  • Vitamin C