Description

A creamy and flavorful curry chicken rice meal prep dish made with tender chicken, warm curry spices, coconut milk, vegetables, and fluffy rice. It stores well, reheats easily, and works perfectly for weekly meals.

Ingredients

1 and 1/2 pounds boneless skinless chicken breasts or thighs chopped into pieces

1 bell pepper chopped

1 onion chopped

1 tablespoon oil

1 tablespoon curry powder plus 2 teaspoons

1 teaspoon salt divided

1 cup white rice rinsed

2 cups chicken broth

1 cup water

1 and 1/2 teaspoon sugar

1 cup coconut milk

Fresh cilantro or basil optional

Instructions

2. Heat oil in a deep skillet and add chicken onions and bell peppers then sauté briefly until they begin to turn golden.

3. Sprinkle curry powder and salt over the mixture and continue cooking until the outside of the chicken is lightly browned then set aside covered.

4. Add rice chicken broth water salt sugar and remaining curry powder to the same skillet and stir well.

5. Bring to a boil then reduce to a strong simmer cover and cook until the rice begins to absorb the liquid.

6. Remove the lid and place the chicken mixture evenly on top of the rice then cover again and let everything cook until the chicken is fully cooked and the rice is tender.

7. Stir in coconut milk and adjust seasoning to taste then let the dish rest before serving.

Notes

Chickpeas can be added for extra protein either stirred in with the coconut milk or roasted and sprinkled on top.

To make a plant based version use tofu or chickpeas instead of chicken.

Quinoa can be used in place of rice for a different texture.

Cooked potatoes can be added when returning the chicken to the skillet for a heartier variation.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American Indian