COCONUT CHICKEN CURRY 🥥 🍛



🔄 Reposting this chicken curry recipe from last year, because I made it again recently and I honestly forgot how PERFECT it is for meal prep 🍱 Many of my patients are intimidated by starting meal prep, and I was too when I started!! 💡 I always like to say that meal prep is just cooking for a big family dinner, but packing it up in single serve portions! This recipe makes 8 servings 😱 so you can eat it all week long! It’s a great one-pot, super easy, protein and veggie filled meal 🍗 🥦


Servings: 8 Nutrition per serving: 263 cal, Protein 17g, Carbs 40g (6g fiber!), Fat 4.5g


Ingredients:

1 lb boneless, skinless chicken breast

1 can chick peas (drained and rinsed)

1 can diced tomatoes

1 head broccoli

1 lb butternut squash

1 yellow onion

(More vegetables of choice! This time I also threw in some frozen mixed vegetables)

30 oz coconut milk

1/2 chicken broth

4 cloves garlic (minced)

1 Tbsp curry powder

1 tsp Ginger (I used ginger paste)

1 tsp red pepper flakes

4 cups cooked jasmine rice


Directions:

1. Prepare vegetables by dicing onion, cubing butternut squash, and cutting broccoli off into florets. (Or just grab your frozen veggies!) Then cut chicken into cubes.

2. Add all ingredients - excluding rice - into Instant pot, stir, and cook on high pressure for 15 mins. (Crockpot users cook on high for 4 hours or low for 6-8 hours)

3. When ready to eat, prepare jasmine rice, pour curry mixture over 1/2 cup rice and enjoy! 😋


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