Skillet Chicken Curry

Buttery Rice and Peas
Clock

Ingredients

  • 2 tsp ground ginger
  • 2 tsp ground cumin
  • 2 tsp curry powder
  • ¼ tsp salt
  • 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 onion, chopped
  • 2 Tbsp vegetable oil
  • 1 (14.5-oz) can fire-roasted diced tomatoes
  • 1 (13.5-oz) can coconut milk
  • 2 Tbsp mild red curry paste

Instructions

  1. Combine ginger, cumin, curry powder, and salt in a medium bowl. Add chicken; toss.
  2. Cook chicken and onion in hot oil in a large, deep skillet over medium-high heat 6 to 8 minutes or until onion is tender.
  3. Add tomatoes, coconut milk, and curry paste; bring to a boil, reduce heat, and simmer 20 minutes. Serve over rice.

Side Dish Ingredients

  • 1½ cups long-grain white rice
  • 1 (12-oz) pkg frozen green peas
  • 2 Tbsp butter

Side Dish Instructions

  1. Cook rice according to package directions.
  2. Steam peas according to package directions; add to rice, and toss with butter. Season with salt and pepper to taste.

Budget Friendly Meal Plan

This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:

  • Seven Dinner Menus
  • Matching Grocery List
  • Access via App or Online
See This Meal Plan