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In the world of culinary delights, there are few dishes as comforting and satisfying as a well-made curry. Today, we’re diving into the aromatic and richly flavored realm of coconut chicken curry—a dish that’s not only incredibly easy to make but also perfect for meal prepping. With each portion packing in a hearty 608 calories and an impressive 56 grams of protein, this recipe proves that deliciousness and nutrition can go hand in hand. Whether you’re a busy professional looking to prepare meals for the week or simply someone who loves the fusion of coconut milk and spices, this curry is sure to become a staple in your kitchen. Let’s embark on this culinary journey and discover how this dish not only tantalizes your taste buds but also becomes a convenient go-to option for lunches and dinners in the days to come.
Preparation Basics:
To kick things off, gather your ingredients and prepare to slice and dice with precision. The foundation of our curry begins with the aromatic duo of onions and red bell peppers. Start with one large brown or yellow onion—if small, opt for two. Trim both ends, slice them in half, and proceed to thinly slice across the whole onion. This ensures consistency in cooking. Next, tackle the red bell pepper. Carefully stand it upright, cut around the core, and gently remove seeds and pith. Slice these into strips that mirror the onions in size; the uniformity will enhance the cooking process.
Moving on to the flavor heroes of our curry—garlic and ginger. Use five cloves of garlic and 10 grams (or 0.3 ounces) of peeled ginger. Grate both into paste form using a microplane; this allows your curry to absorb every bit of their aromatic goodness. Once combined, they will infuse the dish with a depth of flavor that forms the backbone of many great curries.
Don’t forget the main attraction: the chicken. Use one kilo (or 2.2 pounds) of boneless, skinless chicken thigh. Cut these into small to medium-sized pieces, ensuring uniformity to guarantee even cooking. Remember, the larger the pieces, the longer they’ll take to cook, so consistency is key.
Cooking the Curry:
With your mise en place complete, it’s time to get cooking. In a pan over medium-high heat, add one tablespoon (or 20 grams) of coconut oil. Add the aromatic duo of onions and red bell peppers, along with a pinch of salt. Stir often and let them gently soften over 5 to 6 minutes.
Introduce the dynamic duo of garlic and ginger, stirring for about a minute to let their flavors meld with the softened vegetables. Then, it’s time to spice things up. Add 3 tablespoons (or 15 grams) of ground cumin and 1.5 tablespoons (or 12 grams) of sweet paprika. Chili powder or flakes are optional but provide a welcomed heat for spice lovers. Give it all a good mix, ensuring the spices coat the veggies thoroughly. If things are getting too intense, reduce the heat slightly.
Building Flavor and Texture:
Next, pour in 180 ml (or 3/4 cup) of vegetable or chicken stock to deglaze the pan. This step lifts all those delightful caramelized flavors from the bottom of the pan, enhancing the taste of your curry. As you bring the mixture to a simmer, adjust the seasoning with salt to taste.
Incorporate two cans (800 grams total) of crushed or diced tomatoes, along with a splash of water to rinse the residual tomatoes from the can. Follow this with a can (400 ml) of coconut milk—not cream, as it would be too dense. Stir everything together, ensuring the ingredients are well combined and vibrant in color.
The Final Touches:
Add the diced chicken to the curry base. There’s no need to sear it off first; simply mix it into the sauce. Bring the mixture to a simmer, reduce the heat to low, and allow it to cook slowly for about 30 to 35 minutes. During this time, the chicken will absorb the flavors, becoming incredibly tender.
While the curry is simmering, it’s time to prepare the rice. Use 300 grams (or 10.5 ounces) of washed jasmine rice. Cook it with 500 ml (or 2 cups) of chicken stock and a pinch of salt. Bring to a boil, cover, and simmer on low for 12 minutes. Afterward, let it sit with the lid on for four more minutes before fluffing with a fork.
Returning to the curry, inspect it after 35 minutes. It should have reduced nicely, with the chicken tender and flavors fully melded. For a nutritional boost, throw in 120 grams (or 4.2 ounces) of washed baby spinach. This step is optional but adds a vibrant splash of greenery. Cook for an additional two minutes, until the spinach wilts.
Plating and Storing:
This recipe serves five and is perfect for meal prepping. Divide the curry and rice into five containers—750ml in capacity is perfect for a balanced portion. Garnish with coriander or cilantro, and consider a dollop of Greek yogurt and a lime wedge for added zest.
Once cooled for 15-20 minutes, seal the containers and store them. The curry remains fresh in the fridge for up to four days and the freezer for up to four months. Reheat in a pan or microwave, enjoying the enticing aromas each time you open the container.
In every bite of this coconut chicken curry, you’ll experience the magic of spices and the soothing creaminess of coconut milk. This dish not only satisfies immediate hunger but also ensures that you’re prepared for days ahead, saving time without compromising on flavor. Bon appétit!
