Dinnertime has a way of creeping up on you without warning.
A child is changing for their ballet lesson or you need to drop another one off to hockey practise. Maybe your partner has rushed in and only has a few minutes before they jump onto their next Zoom call.
Crafting a satisfying meal in 30 minutes or less can feel like pressure. I’m sure we’ve all succumbed to frozen pizza and grilled cheese sandwiches and salad when there’s a train wreck of evening activities bearing down on us.
While I often think of curry as a dish that simmers on the stove all day, it doesn’t have to be. This week, it is my inspiration for a quick and easy dinner.
Each week, expect to see more recipes from me rooted in simplicity and ease of preparation. Life’s too busy to spend prepping meals. Let’s agree to enjoy great food together that’s only minutes in the making.
Curried Chicken and Rice
4 servings
1 cup Greek yogurt
3 tbsp curry powder
4 boneless, skinless chicken thighs
1 cup long-grain rice
1 tbsp butter
1 onion, finely diced
2 cloves garlic, minced
1 zucchini, finely chopped
1 bay leaf
2 sticks cinnamon
1 carrot, grated
1 cup water or stock
Fried red onion, for garnish (optional)
Fresh herbs, for garnish (optional)
Directions:
Combine half the curry powder, half the garlic and yogurt in a bowl. Add the chicken thighs, massaging yogurt into the chicken. Set aside. Rinse rice. Place butter, onion, zucchini, remaining curry powder and garlic, bay leaf and cinnamon in a pot set over medium heat. Sauté until vegetables are soft. Add the rice, grated carrot and water (or stock). Bring to a boil. Reduce to low and let cook for 15 minutes. Meanwhile, place a large sauté pan over medium heat. Add oil. When oil is hot, add the chicken and cook for 5 to 6 minutes per side. Slice the chicken, serve on rice and enjoy.
Mark DeWolf is a connoisseur of all things food and drink. He's a creative director with SaltWire and local fare is his specialty. You can subscribe to his Follow a Foodie newsletter here.
