PROTEIN PACKED Chicken Curry Meal Prep | Chicken Tikka Masala

By Chef Jack Ovens · 60 min

Ingredients

Instructions

1. Combine the chicken with the marinade ingredients in a large bowl and coat well. Cover and refrigerate for at least 30 minutes, and up to 48 hours.
2. Sear the chicken in a hot pan with a little spray oil, 2½ minutes per side, until golden, working in batches. It will not be cooked through; this is only for colour. Set aside.
3. Heat the ghee in a large pot over medium-high heat. Cook the onion and capsicum for 6 minutes until softened.
4. Add the garlic and ginger and cook for 1 minute until fragrant.
5. Add the spices and cook for 1 minute. Add the tomato paste and cook for 4 minutes, until the oil separates.
6. Add the chicken, reserved marinade and yogurt and cook for 2 minutes at a gentle simmer.
7. Add the stock and bring to a boil, then reduce to low and simmer for 25 minutes, until a thick, deep red gravy coats a spoon. Add a splash more stock if it reduces too much, and season to taste.
8. Add the cream and most of the coriander, cook for 2 minutes to heat through, then remove from the heat and sprinkle with the remaining coriander.
9. Put the rice, chicken stock and turmeric in a saucepan over high heat and bring to a boil. Reduce to low, cover and cook for 12 minutes. Turn off the heat, keep the lid on for 4 minutes, then stir in the coriander and fluff with a fork.
10. Divide the curry and rice into 5 x 750 ml meal prep containers.

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

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