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!
Simple Chicken Curry Bowls
I'm excited to share our newfound recipe for Chicken Curry Bowls inspired by my 5th grader! To try this delicious, easy, one-pan recipe keep reading.
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.
Nutrition Facts
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Reader Food Diary: Cynthia’s Food & Spend
We loved this! Thanks so much!
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.
Oooh…I like the coconut milk idea! Thanks! Making this tonight :)