Chicken Curry with Rice and Mixed Vegetables
A comforting one-pot chicken curry with carrots, cauliflower, and green beans, served over fluffy rice. This everyday dish is packed with flavor from simple spices and is perfect for a weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs
- 1 medium onion
- 2 medium tomato
- 3 cups mixed vegetables (carrots, cauliflower, green beans)
- 2 tbsp curry powder
- 3 cloves garlic
- 1.5 cups rice
- 2 tbsp vegetable oil
Instructions
- 1
In a large pot, heat 2 tbsp vegetable oil over medium-high. Add 1 chopped onion and 3 minced garlic cloves; cook until soft and golden, about 5 minutes.
- 2
Add 2 tbsp curry powder and stir for 30 seconds until fragrant. Add 1.5 lb chicken thighs, cut into chunks; brown on all sides, about 5 minutes.
- 3
Add 2 chopped tomatoes and 3 cups mixed vegetables (carrots, cauliflower, green beans). Stir to coat with spices.
- 4
Pour in 2 cups water, bring to a boil, then reduce heat to low. Cover and simmer until chicken is cooked through and vegetables are tender, about 20 minutes.
- 5
Meanwhile, cook 1.5 cups rice according to package instructions. Serve the curry over the rice.
Tools you’ll need
- large pot
- knife
- cutting board
- wooden spoon
- measuring cups
- measuring spoons
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