Notes
Indian-inspired but not an Indian dish. These curry bowls are pretty much British dishes. Who cares, though, because they're yummy. Lots of room for improv, too. It would be good to add some cauliflower and peas for more veggies. You can even leave the chicken out.
Ingredients
- 1 Chicken breast
- 1 Medium potato
- 1 Carrot
- 1 Brown onion
- 1 Can diced tomatoes
- 1 Can coconut milk (optional)
- ¼C Curry powder
- Salt
- Rice
Directions
- Cut chicken into bite-sized chunks.
- Add some oil or non-stick spray into pan/pot you will be simmering the dish in and brown chicken bits.
- Cut veggies into bite-sized chunks (you don't have to use the whole onion if you don't want).
- Add cut veggies and tomatoes to pan once chicken is ready.
- Add curry powder and stir.
- Add coconut milk and/or water enough to simmer veggies and simmer.
- Best to use a splatter screen but if putting lid on pan, open it up a bit so sauce can thicken.
- Good time to start cooking rice.
- When potatoes are cooked through (before they get mushy), dish is done. Salt to taste.
- Serve over rice.