After a long day of work, routines, and schedules, slide ever so gently into this one pot family meal that will leave you feeling comforted and nourished. We use the best colors, sweet flavors and textures of summer in this dish, but you can make it year-round substituting frozen peas and corn and your own fresh, favorite seasonal vegetables.
A plan ahead tip is to cook a big batch of brown rice on a Saturday or Sunday and use it throughout the week, whether with this curry or with a nice and quick bean and rice burrito or fun stir-fry. We also use boneless skinless chicken thighs in this dish, which cook quickly but have more flavor than a chicken breast. We like to leave the cherry tomatoes whole for ease of prep and for those family members who may want to easily dig them out! This dish is even more flavorful the next day as a snack, healthy lunch, or reheat meal. It will become a rotation favorite!
How to involve the kids:
- Let your kids smell the curry powder before putting it into the pot; ask them if they can tell a difference between smelling the dry curry powder vs. when you start to heat it in the pan.
- Have your kids help you measure out the ingredients and get them ready for you.
- Get out a pair of clean scissors and have them cut the cilantro into small pieces, over a bowl. Remind them of safety with their fingers and the scissors.
- Ask your child to help you stir in the yogurt one spoonful at a time.
- As you put individual servings of the dish over brown rice, ask your child if they want to sprinkle some of the beautiful cilantro they just cut over the plate to make it pretty and taste great.
- ¼ cup vegetable or coconut oil
- 4-6 boneless, skinless chicken thighs
- 1-2 teaspoons salt
- 1 tbsp. curry powder
- 1 tbsp. ginger, minced
- ½ yellow onion, diced
- 2 garlic cloves minced
- 2 cups cherry tomatoes (or one small container)
- 1 corn cob, kernels cut off the cob
- 2 cups green beans cut in small pieces (can add yellow when in season)
- 1 ½ cups chicken broth
- 1 small container Greek style plain yogurt (choose your favorite brand; sometimes they come in 6 oz, others in 7 or 8 oz)
- 1 lime
- 1 small bunch of cilantro to garnish
- Get organized before you begin. Have all the vegetables washed, out near your cutting board and a trash bowl for waste nearby.
- Dry off chicken thighs with paper towels. Lightly sprinkle with a pinch of salt.
- Heat ¼ cup of oil in a deep skillet or Dutch oven and sear chicken 2 minutes per side.
- Remove chicken and set aside on a plate or meat rack.
- On very low heat, add curry powder to the oil and combine. Add the garlic, onion, ginger, and a pinch of salt and sweat on low heat for 3 minutes.
- Add all of the chopped vegetables (keep cherry tomatoes whole) and stir together.
- Turn heat to medium-high. Add chicken broth.
- Scrape brown bits from bottom with spoon. Bring broth up to a simmer. Add chicken back in. Cover and cook 10 minutes on low heat.
- Turn heat off. Check chicken for doneness. Can add lime juice now and mix together. Add yogurt one spoonful at a time and stir. Add salt and pepper as needed.
- Serve over brown rice and garnish with chopped cilantro and lime wedges as desired.
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