One-Pot Green Curry Chicken
- 0 - 30 Minutes
- Serves 4
- 2 pouches Tilda Fragrant Jasmine Rice
- 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1/4 cup green curry paste
- 1 tbsp curry powder
- 1 tsp turmeric
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 cup tomatoes, chopped
- 4 cups baby spinach
- 1/4 cup lime juice
- 2 tbsp fresh cilantro, chopped
Season chicken with 1/4 tsp salt and pepper. Heat oil in Dutch oven or deep skillet set over medium-high heat; cook chicken, turning occasionally, for 6 to 10 minutes or until browned all over. Transfer to plate and set aside.
Reduce heat to medium; cook onion and garlic for 3 to 5 minutes or until onion is softened. Stir in curry paste, curry powder and turmeric; cook for 1 to 2 minutes or until fragrant.
Add chicken broth, coconut milk, tomatoes, and remaining salt; bring to simmer. Arrange chicken on top, cover and reduce heat to low. Cook for 15 to 20 minutes or until chicken is cooked through and instant-read thermometer inserted in center of chicken thigh reads 165°F.
Heat rice according to package directions.
Stir in spinach and lime juice; cook for 2 or 3 minutes or until spinach is wilted. Mix in cooked rice until fully combined. Garnish with cilantro.