We recently started an allowance for our girls, which includes cooking dinner one night a week (among other things, such as dinner clean up another night as well!). They are 10 (going on 11) and 13, and one of the things I love about having them in charge of a weekly dinner is that they’ll choose things I would never have thought to pick on my own. Mainly because I just didn’t think of it. Also sometimes because I am not so sure about a dinner idea of theirs, LOL. :)
But I was recently intrigued when my 10-year-old said she wanted to make “Chicken Curry Bowls” for her next dinner. It’s not something from our rotation (although we do make other curry recipes), so I wasn’t sure how she thought of it. I liked the idea though! So after working something up for her, and testing it a couple times, I’m excited to share our newfound Chicken Curry Bowl recipe inspired by my 5th grader!
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1 pound chicken thighs, boneless & skinless, trimmed and cut into 2" chunks
- 1 pound broccoli, big stems removed and cut into florets
- 2 cloves garlic, minced
- 2 teaspoons ginger, fresh, peeled and minced
- 1 tablespoon curry powder, yellow
- 1/2 teaspoon salt
- 3/4 cup chicken broth
- 1/2 cup plain yogurt
- 1 tablespoon tomato paste
- 4 servings brown rice
- cilantro, for garnish
Instructions
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In a large sauté pan heat the olive oil over medium-high heat. Cook the onions until they just begin to soften, 2 to 3 minutes.
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Add the chicken pieces and broccoli florets to the pan and cook while stirring until everything begins to brown on the outside, another 2 to 3 minutes.
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Stir in the garlic, ginger, curry powder and salt until the chicken pieces are well coated, 1 to 2 minutes.
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Mix in the broth, yogurt, and tomato paste and bring to a boil. Turn the heat to low and simmer until the chicken is cooked all the way through (no longer pink in the middle) and the broccoli is tender when pierced with a fork, about 10 minutes.
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Evenly divide brown rice into bowls, ladle the chicken and broccoli curry over top, garnish with cilantro and serve.
Recipe Notes
We recommend organic ingredients when feasible.
Reader Food Diary: Cynthia’s Food & Spend
This really is a great weeknight meal! Doesn’t take too much effort and is so delicious. For those wondering, I can’t have dairy so I substituted 1/2 cup coconut milk for the Greek yogurt, and it worked perfectly.