Whether you’re InstantPotting, Crockpotting, or just looking for a recipe for the stovetop, this is SO RIDICULOUSLY easy and delicious that your crew will be clamoring for more.
I made the brown rice in my InstantPot (equal parts water and rice, manual for 23 minutes – perfection!) and then made the Curry on my stovetop. SO SO SO simple and yet delicious!
1 package of boneless, skinless chicken thighs
2 containers/jars of your favorite salsa
1 block of cream cheese
3 tbsp. curry powder
If cooking on the stovetop, brown your chicken, cooking through and caramelize onions. Add all of the salsa and curry powder, bringing to a low simmer. Raise the heat a bit, break up the cream cheese and add. Stir and simmer together for about 12 minutes. Serve over your favorite rice. Feel free to adapt to fit whatever cooking method you plan to use. Had I finished the rice earlier, I would have done both during the day for reheating for dinner.
THAT IS IT! I mean, does deliciousness get any easier than that?! This will DEFINITELY be joining our rotation in the future and it was SO flavorful without all the mess!
Hope you enjoy!