HIGH PROTEIN Chicken Curry Meal Prep

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Over medium-high heat, sauté the sliced onion and bell pepper in the coconut oil for 5–6 minutes.
2. Add the grated garlic and ginger and cook for 1 minute.
3. Add the cumin, paprika, chilli powder (if using) and salt to taste. Sauté for 1 minute, stirring often.
4. Deglaze with the chicken stock and cook for 1 more minute.
5. Add the diced tomatoes, coconut milk and diced chicken thigh. Stir well and bring to a simmer.
6. Lower the heat and simmer for 25–30 minutes, until the chicken is cooked through and the sauce has thickened.
7. Meanwhile, bring the washed jasmine rice, cold chicken stock or water and a pinch of salt to a boil in a saucepan over high heat. Lower the heat, cover and cook for 12 minutes. Turn off the heat and leave covered for 4 minutes. Uncover and fluff with a fork.
8. Stir the baby spinach into the curry and let it wilt for 1–2 minutes. Taste and adjust the seasoning, then remove from the heat.
9. Divide the curry and rice among 5 x 750 ml meal prep containers. Top with coriander, lime wedges and Greek yogurt if using.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionGingerTomatoRiceBell pepperYoghurtLime