Chicken Curry

Name: Chicken Curry
Ingredients: RICE; 2 cups white rice; CURRY; 2 tablespoons olive oil; 1 pound chicken breast or thighs, sliced; 1 onion, diced; 4 garlic cloves, minced; 2 teaspoons kosher salt; 1 teaspoon ground ginger; 1 teaspoon turmeric; ¼ teaspoon cayenne; 2 tablespoons yellow curry powder; 1 can full-fat coconut milk; ½-1 cup water; 1 potato, cubed; 2 carrots, cubed; 1 bell pepper, sliced; ⅔ cup frozen peas; 1 cup chopped spinach; TO SERVE; Sriracha

Quick, creamy, and full of pantry basics. A few fresh vegetables turn it into a complete meal, and you can pull it together faster than DoorDash can deliver.

Serves 4-6

Anchor mealWhite or brown riceOlive oilChicken breast or thighs

Ingredients

RICE

2 cups white rice

CURRY

2 tablespoons olive oil

1 pound chicken breast or thighs, sliced

1 onion, diced

4 garlic cloves, minced

2 teaspoons kosher salt

1 teaspoon ground ginger

1 teaspoon turmeric

¼ teaspoon cayenne

2 tablespoons yellow curry powder

1 can full-fat coconut milk

½-1 cup water

1 potato, cubed

2 carrots, cubed

1 bell pepper, sliced

⅔ cup frozen peas

1 cup chopped spinach

TO SERVE

Sriracha

Method

1Cook the rice according to package directions.
2Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper and cook the chicken until lightly browned, about 3-5 minutes.
3Reduce the heat to low. Add the onion and cook until softened. Stir in the garlic, salt, ginger, turmeric, cayenne, and curry powder.
4Add the potato, carrots, bell pepper, and ½ cup water. Stir well, scraping up any browned bits from the bottom of the pan.
5Add the coconut milk and bring to a simmer. Cook until the vegetables are barely tender, about 5-10 minutes. Add additional water as needed to reach your desired consistency.
6Turn off the burner and stir in the peas and spinach. The peas will warm and the spinach will gently wilt.
7Serve over rice and top with Sriracha.

Notes

This is one of those dinners that feels like you planned ahead, even when you didn't. Most of the ingredients are pantry or freezer staples, and the vegetables are flexible enough to use whatever needs using up.

Swaps

Use tofu or mushrooms instead of chicken for a vegetarian version.
Sweet potatoes work well in place of the potatoes.
Kale can be used instead of spinach.
Add more cayenne or Sriracha if you like extra heat.
Use frozen vegetables instead of fresh.

Use It Again

Pack leftovers for lunch the next day.
Serve over more fresh spinach instead of rice.
Thin with broth, toss in leftover rice and stretch leftovers into a curry chicken and rice soup.

Get the plan in your inbox

Free weekly newsletter. Every Monday you'll get this week's grocery list, full recipes, and the little tips that make the plan fit together.