Chicken and Vegetable Curry with Rice

Name: Chicken and Vegetable Curry with Rice
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 600 g Chicken thighs; 400 ml coconut milk; 30 g curry powder; 200 g onions; 200 g bell peppers; 200 g broccoli; 150 g carrots; 240 g rice; 30 ml tamari; 15 g garlic; 15 g ginger

A flavorful and aromatic chicken and vegetable curry served with fluffy rice. Can be made ahead and reheated for an easy weeknight meal.

Total: 1 h 20 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 585
Protein: 38 g
Fat: 28 g
Carbs: 46 g

Ingredients

for 4 servings

Chicken thighs600 g
coconut milk400 ml
curry powder30 g
onions200 g
bell peppers200 g
broccoli200 g
carrots150 g
rice240 g
tamari30 ml
garlic15 g
ginger15 g

Method

5 steps

Cook rice in a pot with water according to package instructions.
In a large pan, sauté diced chicken thighs with chopped onions, minced garlic, and grated ginger until browned.
Stir in curry powder, sliced bell peppers, broccoli florets, and sliced carrots, cooking for 5 minutes.
Pour in coconut milk and tamari, then simmer for 15 minutes until vegetables are tender and sauce thickens.
Serve the chicken and vegetable curry over the cooked rice.