Recipe by Jenny

This is the best chicken curry. Probably because I made it. It can be made ahead of time, it can easily be doubled or halved depending on your number of hungry humans, and best of all, you can make it all in one pot! Enjoy


2 Chicken Breast, cut into bite-sizes pieces
2 Cups Chicken broth
1 Cups Water
1 TBSP Vegetable Oil
1/2 Onion
1 Carrot
1 Cup Rice
1 TBSP Curry, to taste
Salt & Pepper to taste
Hot Sauce to taste


Heat oil in large pot and sweat vegetables until onions are clear.
Add chicken broth, scrub bottom of pan to deglaze.
Add chicken and curry to pan. Simmer until 20 minutes prior to serving, add rice and cover. OR Add rice, cover and simmer for 20 minutes and serve.


If you want to double the recipe, just keep the liquid at 3 cups for every 1 cup of rice.

Add more liquid if you’d like it to be more soupy.

Cut the onion, carrot, and chicken into tiny pieces so little kids can easily eat.

Check out my other favorite recipes.