Name: Budget Chicken Curry With Rice Under $3 Per Serving Easy
Cook time: 35 min
Total time: 35 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 Ginger, grated or finely minced; 2 tablespoons Curry powder (mild or hot depending on preference); 1 can (14.5 oz) Diced tomatoes or 1 can Coconut milk (for a creamier version); 1 cup Frozen peas or chopped carrots; 2 tablespoons Vegetable oil; Salt and pepper to taste; 4 cups Water (for rice and sauce)

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 Ginger, grated or finely minced
2 tablespoons Curry powder (mild or hot depending on preference)
1 can (14.5 oz) Diced tomatoes or 1 can Coconut milk (for a creamier version)
1 cup Frozen peas or chopped carrots
2 tablespoons Vegetable oil
Salt and pepper to taste
4 cups Water (for rice and sauce)

Instructions

Place a large pot or skillet over medium heat and add the vegetable oil. Once the oil is shimmering, toss in the diced onions. Sauté them for about 5 minutes until they become translucent and slightly golden. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until the kitchen smells incredible. Do not let the garlic burn, as this will make the curry bitter.
Add the chopped chicken thighs to the pot. Increase the heat to medium-high and cook until the chicken is browned on all sides. Once the chicken is no longer pink on the outside, sprinkle the curry powder over everything. Stir constantly for 2 minutes to “toast” the spices. This step is crucial because it wakes up the essential oils in the curry powder, deepening the overall flavor of the dish.
Pour in the canned tomatoes (with their juices) or coconut milk. If the mixture looks too thick, add half a cup of water. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes. During the last 5 minutes of simmering, stir in the frozen peas or carrots. This ensures the vegetables stay vibrant and don’t turn into mush.
While the curry simmers, cook the rice. Combine 2 cups of rice with 4 cups of water and a pinch of salt in a separate pot. Bring to a boil, then cover and simmer on low for 15 minutes. Once the rice is fluffy and the curry is thick, spoon a generous portion of rice into a bowl and ladle the chicken curry over the top. Garnish with fresh cilantro if you have some on hand.

Cook Time: 35 minutes