Summer Curry

Total Time:

30 minutes

Serves:

4 Servings

Category:

Chicken, 20-45 mins

Level:

Share this Recipe:

Medium

Recipe Description

This cozy, flavor-packed one-pot meal brings together golden seared chicken, tender summer vegetables, and warming spices in a creamy coconut curry sauce. It’s vibrant, healthy, and comforting. Serve it over rice with warm naan and fresh basil for a weeknight dinner that feels like something special.

Ingredients

3 boneless skinless chicken breasts
1 tablespoon yellow curry powder
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon oregano
1 shallot
2 cloves garlic
1 zucchini
1 summer squash
1 13.5-ounce can coconut milk
1 cup frozen corn
2 cups brown Minute rice
Fresh basil
Naan bread, with softened butter for spreading
Olive oil
Salt, pepper

Preparation

Preheat the oven to 350°F.
Set a large pot over medium heat and drizzle in a bit of olive oil. Cut the chicken breasts into small cubes and add them to the pot, letting them sear in the hot oil.
Sprinkle the yellow curry powder, turmeric, oregano, chili powder, salt, and pepper over the chicken. Stir everything well to evenly coat the chicken with the spices.
Peel and finely chop the shallot, then peel and mince the garlic. Add both to the pot with the chicken and stir again. Let everything cook together until the chicken is browned on all sides (about 5 minutes).
Slice the zucchini and summer squash into half moons and add them to the pot. Stir and let cook until the vegetables begin to soften.
Pour the coconut milk into the pot and bring the mixture to a boil. While it heats, add the rice and 2 cups water to a separate pot and cook according to package instructions, about 10 minutes for brown Minute rice.
While everything is cooking, spread butter over the naan bread and place it in the oven to warm through.
In the final 3 to 4 minutes of cooking, stir the frozen corn into the pot with the chicken and vegetables. Let everything finish cooking together.
Spoon the coconut curry chicken and vegetables over bowls of rice, garnish with torn fresh basil, and serve with warm buttered naan on the side.