Name: Budget Chicken Curry With Rice Under $3 Per Serving Easy
Cook time: 30 min
Total time: 30 min
Ingredients: 1 lb Boneless, skinless chicken thighs, cut into bite-sized pieces; 2 cups Long-grain white rice; 1 Large onion, diced; 3 Cloves garlic, minced; 1 tablespoon Ginger, grated (or 1 teaspoon ground ginger); 2 tablespoons Curry powder; 1 can (14 oz) Coconut milk or 1 cup heavy cream/plain yogurt; 1 cup Frozen peas or mixed vegetables; 2 tablespoons Vegetable oil; Salt and pepper to taste; 4 cups Water (for rice)

Ingredients

Scale

1 lb Boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups Long-grain white rice
1 Large onion, diced
3 Cloves garlic, minced
1 tablespoon Ginger, grated (or 1 teaspoon ground ginger)
2 tablespoons Curry powder
1 can (14 oz) Coconut milk or 1 cup heavy cream/plain yogurt
1 cup Frozen peas or mixed vegetables
2 tablespoons Vegetable oil
Salt and pepper to taste
4 cups Water (for rice)

Instructions

Step 1: Prepare the Rice: Rinse the white rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes. Once cooked, fluff the rice with a fork and set it aside while you finish the curry.
Step 2: Sauté Aromatics and Chicken: Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the diced onions and cook for 3-4 minutes until they become translucent. Stir in the minced garlic and ginger, cooking for another minute until fragrant. Add the chicken pieces to the skillet, seasoning with salt and pepper. Brown the chicken on all sides for about 5 minutes; it doesn’t need to be fully cooked through yet.
Step 3: Spice and Simmer: Sprinkle the curry powder over the chicken and onions. Stir constantly for one minute to “toast” the spices, which unlocks their full flavor profile. Pour in the coconut milk (or your choice of cream) and stir well to combine. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it cook for 10 minutes until the sauce thickens and the chicken is tender.
Step 4: Add Vegetables and Finish: Stir the frozen peas or mixed vegetables into the simmering curry. Cook for another 2-3 minutes until the vegetables are heated through and vibrant. Taste the sauce and add more salt or a pinch of sugar if needed to balance the spices.
Step 5: Plating: Scoop a generous portion of the fluffy white rice into a bowl. Ladle the hot chicken curry over the rice, ensuring you get plenty of the flavorful sauce. Garnish with fresh cilantro or a squeeze of lime juice if you have them on hand for an extra burst of freshness.

Cook Time: 30 minutes