Easy Chicken Curry

WARNING! There is absolutely nothing unique or creative about this meal. Sorry. But, if you haven’t discovered the joys of curry – this will help.

A couple months ago, we went to my mom’s house for dinner where she served us a curry dish made with coconut milk and bananas. We were all quite skeptical about it. That is, until the first bite. It was seriously delicious. Who knew that you could mix coconut milk curry, bananas and chicken and actually enjoy it? I didn’t but now I do. And I have been on a curry kick ever since.

The fantastic thing about chicken curry is that it is DELICIOUS and with a clean-ingredient pre-made curry sauce, it is a 10 minute skillet meal. (Ok, longer than 10 minutes if you enjoying with a side of white rice because that takes 25 minutes). So we’ll call it a 25-minute meal instead.

I have been using Maya Kaimal’s premade curry sauces because they are pretty clean and delicious! Highly recommended.  Protein, veggies, carbs – what else could you need?


 

Easy Chicken Curry

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What You Need

2 chicken breasts, cooked and shredded

2 cups spinach

1 cup peas

1/4 yellow onion, diced

1-12oz jar of Maya Kaimal’s Indian Simmer Sauce

1 cup rice

Olive oil

Garlic, minced

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What To Do

In a medium pot, bring 1 cup rice with 1.5 cups water to boil. Once boiling, cover and turn heat down to low. Let simmer for 20 minutes. Remove from heat and let sit for at least 5 minutes before removing the lid.

While the rice is cooking, heat a couple tsp’s minced garlic in olive oil over medium heat. Add cooked shredded chicken. Cook for a few minutes then add spinach, peas, onions and sauce. Let simmer for about 10 minutes.

When rice is cooked, top a serving with a big heaping spoonful of curry. Enjoy!!


 

Seriously, such an easy dinner to throw together. Get real creative, add all kinds of vegetables.

 

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