Easy Weeknight Dinner of Korma Curry with Chicken and Broccoli – Using Aldi Ingredients
Looking for a delicious, comforting dinner that’s quick to make and doesn’t break the bank? This easy weeknight Korma Curry with Chicken and Broccoli is the perfect solution! Using affordable ingredients from Aldi, you can whip up a flavorful and creamy curry in just 30 minutes. It’s packed with protein, vegetables, and so much flavor—a great way to end a busy day.
Ingredients
- 1 cup Jasmine rice or rice of choice
- Approx 1 pound Fresh Chicken Breast
- 1 15 oz jar of Korma Yellow Curry Sauce
- 1/2 bag of frozen broccoli
- Approx 1 tablespoon of avocado oil
- Salt and pepper to taste
Instructions
- Start Cooking Rice:
- Add rice to your rice cooker or preferred cooking method to cook while you make the chicken.
- Cook the Chicken:
- Spray chicken with avocado oil or add some to your pan. Season chicken with salt and pepper to taste and cook.
- Add Veggie’s:
- Remove cooked chicken from pan and add your choice of veggie’s (I used broccoli in this recipe) and cook until tender.
- Cut up Chicken:
- Cut cooked chicken into bite sized pieces.
- Combine all ingredients:
- Add rice, jar of Korma curry sauce and chicken to the pan. Stir until combined and sauce is heated.
Notes
Faq
Can I use other vegetables instead of broccoli?Absolutely! Feel free to swap the broccoli with other veggies like cauliflower or bell peppers for variety.What should I do if I’m using frozen vegetables?
If using frozen vegetables, make sure to cook them until tender before adding rice and chicken back in.Is there a vegetarian option for this recipe?
Yes! You can substitute the chicken with Season’s Choice Chickpea & Lentil Patties or canned chickpeas for a delicious vegetarian version.How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The curry reheats beautifully, making it perfect for meal prep or an easy next-day lunch!