25 minutes
Savor the flavors of this easy Curried Chicken & Veggie Rice Pot, a delightful one-dish meal that minimizes cleanup without skimping on taste.
teaspoons
Onion, finely chopped
each
Chicken Thigh Fillets, boneless, skinless, cut into chunks
each
Curry Paste
teaspoons
Basmati Rice
cups
cups
Frozen Mixed Vegetables
cups
Frozen Leaf Spinach
cups
1. Sauté the Base
In a medium frying pan, warm the sunflower oil over medium heat. Add the chopped onion and sauté for 5-6 minutes, or until the onion is translucent and soft.
2. Add Protein and Spice
Incorporate the chicken thigh chunks into the pan, cooking just enough to sear the outside (about 2 minutes). Stir in the curry paste, coating the chicken evenly, then add the basmati rice and cook for an additional minute to toast the rice slightly.
3. Simmer and Cook
Pour in the chicken stock and add any larger pieces of frozen mixed vegetables. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 10 minutes.
4. Final Touches
Mix in the rest of the frozen vegetables and sprinkle the leaf spinach on top. Replace the lid and continue cooking for another 10 minutes, or until the stock is fully absorbed and the rice is tender.
5. Finishing Up
Give the entire pot a thorough stir, season to your liking with salt and pepper, and dive into the comforting warmth of your Curried Chicken & Veggie Rice Pot.
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