Easy Chicken Curry
Do you want a hearty meal that you can serve in a bowl and cozy up to during quarantine? This Chicken Curry is a quick but flavourful meal for athletes, providing a great source of lean protein and quality carbohydrates. Makes for delicious leftovers and a great recipe for batch cooking and freezing for busier days.
What You’ll Need (Makes 4 servings)
1/2 kg chicken thighs or 3-4 chicken breasts, cubed
1 cup vegetable broth
1 container (400 ml) curry sauce (I used Patak’s curry sauce)
1 medium onion, diced
1 potato, peeled and cubed
1.5-2 tbsp. curry powder (adjust to taste)
1 tsp Chili flakes
1.5 cup dry jasmine rice + 2 cups water for cooking
1-1.5 tbsps. olive oil
How To Make It:
Heat a large pot over medium heat. Add 1-2 tsp olive oil as well as the cubed chicken stirring regularly to cook the chicken through, about 10-15-min. Add the onions and potatoes and cook for another 5-min, continue to stir until the onions soften.
Add the vegetable broth, curry sauce, curry powder and chili flakes and mix all ingredients until combined. Reduce to low heat and Let the mixture cook until the potatoes are cooked through, about 15-20 mins. You can have a taste and adjust for any seasoning (more chilli, curry powder or salt as needed). Let simmer for 5-10 min to warm the curry.
Meanwhile, to make the rice: In a small-medium pot, add 1-2 tsp olive oil, the jasmine rice, pinch of salt with the 2 cup water over medium-high heat and cook with lid covered. Once the water starts boiling, reduce the heat to a simmer. Keep the lid on the pot and let the rice cook until all the water has been absorbed (about 12-15 min).
Serve the curry warm with a side of rice. You can top with chopped coriander if you wish.
REcipe tips
If you are thinking of freezing this recipe, note that rice doesn’t freeze well. You can make a smaller portion of rice to eat right away and freeze any extra chicken curry. Write the date as I recommended you consume it within 3 months.
Make this vegan by swapping the chicken for tofu. You can use 1-1.5 pack of firm or extra firm tofu in this recipe.
Veggie boost: steamed cauliflower or broccoli florets will add nicely to this meal.