Thai Curry Chicken One Pot Dish: Delicious in Clay!

Imagine one day when you get off late from work, the kids have their usual after-school activities and practices and you're all over town picking people up and bringing them home. You're too exhausted to think about what to make for dinner, much less cleaning it up afterwards. That drive-through is looking pretty tempting right about now, isn't it? One time wouldn't hurt. Would it? What if you could make dinner in less time (and, of course, with less money) than it takes to drive to that fast food place?

Now you can! With VitaClay cooking whole food, home-cooked meals couldn't be easier, and with our one-pot recipes the cleanup is just as easy. So just grab a few items you have in the fridge, throw them in the clay pot, and dinner is ready in no time! That beats a burger and fries any day, doesn't it? 

Especially this Thai Curry chicken recipe.

     

Ingredients:

• 4 whole chicken legs (~3 lb)
• 1 can coconut milk (this one is great)
• 1 ½ c broth
• 1 c jasmine or other rice, uncooked
• ½ lb green beans, cut in 1 inch pieces
• 2 red bell peppers, sliced
• 1-2 t Thai red curry paste (like this one)
• sea salt and pepper, to taste
• 1 lime, cut into wedges for garnish

 Directions:

1. Add all ingredients except lime, bell peppers and green beans into the clay pot. Stir and ensure rice is covered with liquid
2. Close, seal and cook on rice setting (brown for brown, white for white)
3. When the cooker beeps, add the bell peppers and green beans to the pot and allow to steam for about 15 minutes
4. Serve with lime wedges