Curry Chicken with Rice and Blueberries

Step 1

Season the 1.5 lb chicken thighs with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and brown the chicken until golden on both sides, about 5 minutes per side. Remove and set aside.

Step 2

Reduce heat to medium, add the remaining 1 tbsp olive oil, 1 sliced onion, and 2 minced garlic cloves. Cook until the onion is soft and translucent, about 5 minutes.

Step 3

Stir in the 2 tbsp curry powder and cook for 1 minute until fragrant, stirring constantly.

Step 4

Pour in the 1 can coconut milk and scrape up any browned bits from the pan. Bring to a simmer.

Step 5

Return the chicken to the skillet, cover, and simmer gently until the chicken is cooked through and tender, about 20 minutes. The sauce should thicken slightly.

Step 6

Meanwhile, cook the 1 cup rice according to package instructions.

Step 7

Serve the curry chicken over the rice and top with the 1 cup fresh blueberries.