Curry Chicken with Rice and Blueberries

Ingredients

• 1.5 lb chicken thighs
• 2 tbsp curry powder
• 1 medium onion
• 2 cloves garlic
• 1 can (13.5 oz) coconut milk
• 1 cup rice
• 1 cup blueberries
• 2 tbsp olive oil

Instructions

1. 1

   Season the 1.5 lb chicken thighs with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and brown the chicken until golden on both sides, about 5 minutes per side. Remove and set aside.

2. 2

   Reduce heat to medium, add the remaining 1 tbsp olive oil, 1 sliced onion, and 2 minced garlic cloves. Cook until the onion is soft and translucent, about 5 minutes.

3. 3

   Stir in the 2 tbsp curry powder and cook for 1 minute until fragrant, stirring constantly.

4. 4

   Pour in the 1 can coconut milk and scrape up any browned bits from the pan. Bring to a simmer.

5. 5

   Return the chicken to the skillet, cover, and simmer gently until the chicken is cooked through and tender, about 20 minutes. The sauce should thicken slightly.

6. 6

   Meanwhile, cook the 1 cup rice according to package instructions.

7. 7

   Serve the curry chicken over the rice and top with the 1 cup fresh blueberries.

Tools you’ll need

• large skillet
• pot for rice
• cutting board
• knife

More recipes like this

• 

  Baked Salmon with Vegetables and Olives

  35 min

• 

  Brioche

  45 min

• 

  Baked Chicken

  45 min

• 

  Broccoli and Egg Salad

  20 min