Weeknight Chicken Curry Bowls

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

5 from 1 vote

Course: Dinner

Cuisine: Indian

Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free

Servings (Adjust to suit): 4

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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

1. 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. 

2. 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.

3. Stir in the garlic, ginger, curry powder and salt until the chicken pieces are well coated, 1 to 2 minutes. 

4. 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. 

5. Evenly divide brown rice into bowls, ladle the chicken and broccoli curry over top, garnish with cilantro and serve. 

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Recipe Notes

We recommend organic ingredients when feasible.