Happy Wednesday everyone! I decided to stay in last night to have a relaxing evening but somehow the evening ended up with me cooking up a storm in the kitchen. To be fair, who would really want to go outdoors given the Toronto heat wave going on when you can be making delicious chicken curry rice bowls! Growing up as a kid, I’ve always had the lowest tolerance of spiciness in the family but it certainly didn’t stop me from indulging in my mom’s infamous chicken curry rice bowl. She shared her recipe with me so now I’m here sharing it with you!
Serving 4 people, you will need: (measurements are interchangeable and depends on personal preference)
- 4 cups of rice
- 5 chopped yukon potatoes
- 2 boneless, skinless chicken breast (sliced into bite sized pieces)
- 1/4 of finely diced red onions
- 3 finely chopped carrots
- 1 can of your favourite curry sauce
- 1/2 teaspoon of turmeric
- Topped off with Cilantro & Noodle Sticks – my personal favourite
Turn the pan to a medium heat and add chicken, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
In a pan, cook all the remaining ingredients (diced red onions, chopped carrots, chopped potatoes, turmeric) together until all ingredients are fully cooked. In a large pot, pour all ingredients together along with the curry sauce of your choice into the pot and wait for sauce to come to a boil. Once everything is cooked thoroughly, you’re good to go! You can also add a little bit of cilantro and noodle sticks for a bit of crunch.
From time to time, I like to add turmeric into my recipes. With so many health benefits that come with turmeric (antibacterial
properties) , it’s a versatile super spice that can be easily added to almost any food. In my case, it just blends perfectly with
my curry chicken rice bowl – you won’t even notice its there!