Name: Budget Chicken Curry With Rice Under $3 Per Serving Easy
Cook time: 30 min
Total time: 30 min
Ingredients: 1.5 lbs chicken thighs, boneless and skinless, chopped into bite-sized pieces; 2 cups long-grain white rice; 1 large yellow onion, finely diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger); 2 tablespoons yellow curry powder; 1 can (14 oz) coconut milk or 1 cup plain yogurt; 1 tablespoon vegetable oil; 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper; Optional: Dried cilantro or red pepper flakes for garnish

Ingredients

Scale

1.5 lbs chicken thighs, boneless and skinless, chopped into bite-sized pieces
2 cups long-grain white rice
1 large yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
2 tablespoons yellow curry powder
1 can (14 oz) coconut milk or 1 cup plain yogurt
1 tablespoon vegetable oil
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
Optional: Dried cilantro or red pepper flakes for garnish

Instructions

Start by rinsing your rice under cold water until the water runs clear. Cook the rice according to the package instructions—usually two parts water to one part rice. While the rice simmers, chop your onion, mince the garlic, and grate the ginger. Cut the chicken thighs into uniform chunks to ensure they cook evenly. Having everything ready before you turn on the stove makes the process stress-free.
Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces in a single layer. Season with salt and pepper. Brown the chicken for about 4 to 5 minutes until it develops a golden crust. Remove the chicken from the pan and set it aside. In the same pan, add the diced onions. Sauté for 3 minutes until translucent, then stir in the garlic and ginger. Cook for 1 more minute until the kitchen smells amazing.
Sprinkle the curry powder over the onion mixture. Stir constantly for 30 seconds to “toast” the spices; this unlocks the essential oils and boosts the flavor. Pour in the coconut milk or yogurt. Stir well, scraping the bottom of the pan to release any browned bits. Add the chicken back into the sauce. Lower the heat to a simmer and let it cook for 8 to 10 minutes until the sauce thickens and the chicken is fully cooked through.
Fluff the cooked rice with a fork and divide it among four bowls. Spoon a generous portion of the chicken curry over the rice. If you have them on hand, garnish with a pinch of dried cilantro or red pepper flakes for a pop of color. Serve immediately while hot and creamy.

Cook Time: 30 minutes