Chicken Curry with Potatoes, Carrots, and a Fluffy Egg Omelet
Today, we’re bringing you a delightful and nutritious recipe that’s perfect for those busy weeknights when you crave something quick, healthy, and incredibly tasty. Introducing our Chicken Curry with Potatoes, Carrots, and a Fluffy Egg Omelet.
This dish features tender chicken, hearty potatoes and vibrant carrots, simmered in a rich curry sauce, complemented by a perfectly cooked egg omelet served on top. Using just two pans, this meal is simple to prepare yet bursting with flavor, ensuring you can enjoy a wholesome dinner without the hassle.
But that’s not all—this dish is also packed with nutritional benefits! Chicken is an excellent source of lean protein, essential for muscle repair and overall health. Potatoes and carrots add a hearty dose of vitamins, minerals, and fiber, supporting digestive health and boosting your immune system. The egg omelet on top adds an extra layer of protein and essential nutrients like choline, promoting brain health. Let’s get started and make your taste buds dance while nourishing your body!
This Double-Pan Delight combines tender chicken, vibrant carrots, and hearty potatoes in a rich curry sauce, topped with a fluffy egg omelet. It's a quick, healthy, and delicious meal that's packed with protein and essential nutrients, making it perfect for busy weeknights.
- 6 Whole Boneless and Skinless Chicken Thighs
- 2 Large Carrots
- 1 Medium Yellow Onion
- 2 Large Russet Potatoes
- 12 Large Eggs
- 1/2 Package Concentrated Curry Sauce (We use House Brand Apple Honey Curry)
- 6 Cups Steamed Rice
- Prepare the Ingredients:
Start by gathering all the ingredients. Wash and peel the carrots and potatoes. Chop them into bite-sized pieces for even cooking. Cut the onions into bite-sized chunks. Chop the chicken breast into cubes. Prepare 4 cups of rice. We recommend using the Zojirushi Neuro Fuzzy Rice Cooker for perfectly cooked rice every time. Set everything aside in separate bowls for easy access.
- Boil the Potatoes and Carrots:
Place the chopped potatoes and carrots in a large pot with 6 quarts of water. We love to use our Le Creuset Signature Cast Iron Chef's Oven, 7.5qt, Flame color for large recipes like this. Bring the water to a boil over high heat, then reduce the heat to medium and let the vegetables cook until they are tender, about 15 minutes. Drain and set aside.
- Cook the Chicken and Onions:
In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add the cubed chicken breast and bite-sized chunks of onions. Cook until the chicken is golden brown on all sides and the onions are translucent, about 5-7 minutes.
- Combine Ingredients and Simmer:
Add the cooked chicken and onions to the pot with the boiling potatoes and carrots. Drop in half a package, six cubes of the House Foods Vermont Curry (apple and honey flavor) and stir well to combine. Reduce the heat to low and let the curry simmer for 15-20 minutes, allowing the flavors to meld together.
- Prepare the Fluffy Egg Omelet:
While the curry is simmering, crack the eggs into a bowl and beat them until well mixed. Heat a non-stick skillet over medium heat and place an omelet ring in the center of the pan. Add a small amount of avocado oil inside the ring and pour in the beaten eggs. Let them cook undisturbed on medium heat until the edges start to set. Reduce the heat to low and allow the eggs to simmer until fully cooked and fluffy. Carefully remove the omelet ring and cut the omelet into strips or pieces, then set aside.
- Serve the Curry
Place a dome of the prepared rice in the center of each serving bowl. Spoon the hot chicken curry around the dome of rice. Place the entire fluffy egg omelet over the dome of rice. Garnish with freshly chopped cilantro and a squeeze of lime juice for a burst of freshness.
Serve your Double Pan Delight: Quick Chicken Curry with Carrots, Potatoes, and a Fluffy Egg Omelet immediately. Enjoy this hearty and flavorful dish with your loved ones!
For an easy way to dome the rice, rub a bit of oil all over a small rounded bowl and pack the rice in it, then turn the small bowl upside down in the big bowl and the dome of rice will come right out.
Servings 6
- Amount Per Serving
- Calories 490kcal
- Calories from Fat 162kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Cholesterol 215mg72%
- Sodium 1200mg50%
- Potassium 1100mg32%
- Total Carbohydrate 47g16%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 35g70%
- Vitamin A 1250 IU
- Vitamin C 31 mg
- Calcium 80 mg
- Iron 3.6 mg
- Vitamin D 2 IU
- Vitamin E 1.5 IU
- Vitamin K 20 mcg
- Thiamin 0.3 mg
- Riboflavin 0.4 mg
- Niacin 12 mg
- Vitamin B6 0.8 mg
- Folate 60 mcg
- Vitamin B12 0.36 mcg
- Biotin 5 mcg
- Pantothenic Acid 1.5 mg
- Phosphorus 300 mg
- Iodine 30 g
- Magnesium 60 mmol
- Zinc 3 mcg
- Selenium 25 mg
- Copper 0.4 mg
- Manganese 0.5 mg
- Chromium 2 mcg
- Molybdenum 15 mg
- Chloride 42.31 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.