Spicy Chicken Thigh Curry Bowl
A quick and protein-packed spicy curry bowl combining tender chicken thighs with rich spices, served over fluffy brown rice for a satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
45g carbs
15g fat
Ingredients
For 4 servings
- 600 g chicken thigh
- 2 tbsp olive oil
- 1 onion
- 3 clove garlic
- 1 tbsp ginger
- 2 tbsp curry powder
- 400 g canned tomatoes
- 200 g spinach
- salt — to taste
- black pepper — to taste
- 300 g brown rice
- 600 ml water
Instructions
- 1
Cook the brown rice by bringing 600 ml of water to a boil, adding rice, reducing to a simmer, and cooking covered for 15 minutes or until water is absorbed.
- 2
While the rice is cooking, dice the onion, mince the garlic, and grate the ginger.
- 3
Heat olive oil in a large pan over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
- 4
Add minced garlic and ginger to the pan and sauté for an additional 1 minute.
- 5
Mix in curry powder and cook for 30 seconds to release its aroma.
- 6
Add chicken thighs to the pan, cooking for 2 minutes per side until they start to brown.
- 7
Pour in canned tomatoes, season with salt and black pepper, and bring to a simmer.
- 8
Simmer for 5-7 minutes until chicken is cooked through.
- 9
Stir in spinach, allowing it to wilt for about 1 minute.
- 10
Serve the curry over the cooked brown rice in bowls.
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