Weekly Recipe
Chicken Thigh Curry
Ingredients (serves 2‑3)
4‑6 chicken thighs, bone‑in or boneless (about 1 lb)
1 cup white rice (uncooked)
1 medium yellow squash, diced
1 small onion, diced (optional)
1 clove garlic, minced (optional)
1 Tbsp curry powder (or any cheap spice mix)
1 Tbsp oil (vegetable or any cheap cooking oil)
Salt and pepper to taste
Optional: a splash of soy sauce or lemon juice for brightness
Instructions
1. Heat oil in a skillet over medium heat. Add onion and garlic if using; sauté 2‑3 min until soft.
2. Add chicken thighs, season with salt, pepper, and curry powder, and brown on both sides, about 5 min.
3. While the chicken browns, rinse rice and combine with 2 cups water in a pot. Bring to a boil, cover, lower heat, and simmer 15‑18 min until water is absorbed.
4. Add diced yellow squash to the skillet with the chicken, stir, and add a splash of water (about ½ cup) to create a light sauce. Cover and simmer 10‑12 min, or until chicken is cooked through and squash is tender.
5. Taste and adjust seasoning; add a splash of soy sauce or lemon juice if desired.
6. Serve the curry over the cooked rice.
Low‑cost tips – buy chicken thighs in bulk and freeze portions, use frozen diced squash if fresh is pricey, and a simple skillet plus a pot are all you need. Leftovers reheat well for another meal. Enjoy!