Sri Lankan Style Chicken Curry Meal Prep
Most, if not all, curries are delicious, and this Sri Lankan chicken curry is just that. This recipe has been adjusted and slightly modified from my original Sri Lankan chicken curry to be the suitable size for five even-sized meal prep portions. It’s straightforward to make and tastes fantastic.
Ingredients
Curry Powder
- 2 ½ Tbsp (15g) - Coriander Seeds
- 1 ½ Tbsp (10g) - Cumin Seeds
- 2 tsp (5g) - Fennel Seeds
- ½ tsp (3g) - Fenugreek Seeds
- 4 - Cardamom Pods
- 5 - Whole Cloves
- 1 ½ tsp (4.5g) - Ground Turmeric
- ½ tsp (1.5g) - Dried Chilli Flakes (Optional)
- 1 - Cinnamon Stick
Chicken & Gravy (Sauce)
- 2 Tbsp (50g) - Coconut Oil, Divided
- 1.2kg (2.65lbs) - Chicken Thigh, Boneless & Skinless, Diced
- 2 - Brown (Yellow) Onions, Thinly Sliced
- 4 - Garlic Cloves, Minced
- 35g (1.23oz) - Ginger, Peeled & Grated
- 2 Cans (800g-1.7lbs) - Diced or Crushed Tomatoes
- 1 Cup (250ml) - Coconut Milk
- Seasoning To Taste
Basmati Rice
- 300g (10.5oz) - Basmati Rice, Washed
- 600ml (600g) - Cold Water
- Salt To Taste
Optional Extras
- Chilli, Thinly Sliced
- Crushed Cashew Nuts
- Coriander (Cilantro)
- Naan Bread
Instructions
- Toast the coriander seeds, cumin seeds, fennel seeds & fenugreek seeds in a dry pan over medium-high heat for 2 minutes or until lightly golden & just starting to crackle.
- Place all the curry powder ingredients into a spice grinder or mortar & pestle and grind them into a fine powder. Set aside.
- Heat the vegetable oil in a large pan or pot, and sear the chicken in batches for 3 minutes on each side or until golden brown all over. Remove & place into a bowl for the time being.
- To the same pan or pot, add the onion, garlic, ginger & turmeric—Saute for 6 minutes or until lightly golden & soft. Add in the curry powder & fry for 3 minutes, stirring regularly.
- Add in the diced tomatoes, season to taste, mix well & bring to a boil. Reduce the heat to low & allow to simmer for 3 minutes.
- Place the chicken back into the sauce along with any juices that may be in the resting bowl. Cover the chicken in the sauce and simmer for 30 minutes, stirring frequently.
- In the meantime, place the washed rice into a saucepan over high heat, add in the water & bring to a boil. Once boiling, place on a lid, reduce the heat to low & steam for 14 minutes. Turn off the heat, leave the lid on and let it sit for 4 minutes before fluffing it up with a fork.
- After 30 minutes, stir the coconut milk through the curry sauce, taste for seasoning & simmer for a final 2 minutes.
- Portion into 5 (750ml) meal prep containers and garnish with cashew nuts (optional), coriander (cilantro), chilli & naan bread.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Chicken Curry Meal Prep Storage Instructions
To store, place in the fridge for up to five days and in the freezer for six months, both held in airtight containers. Place in the freezer if not eaten within three days for best results. Thaw overnight in the fridge before reheating.
Chicken Curry Meal Prep Reheating Instructions
To reheat, place in a pan over medium-high and heat gently until hot. You can add the rice to the curry if you wish. It can also be reheated separately. Alternatively, this meal prep reheats very well in the microwave in batches.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.
This meal was very nice. Great curry flavour though I’d turn down on the heat the next time. It’s strange as I love hot food but I think this type of curry, like tikka masala, would work better on the milder side.
The only issue I had with the recipe was with the rice cooking method in the oven. I’ve got an extra thermometer in there to ensure it’s at the right temp and it was, but for some reason the rice was under cooked. Even from after doubling the time it still was perfect. Next time I’ll just use a rice cooker like I normally do.
I’d make the curry again. Thanks for the recipe.
Glad you enjoyed it. All ovens are different, and it also depends if you used fan forced or not. Even with a thermometer in the oven displaying the temp, the ovens speed could be weakened. Happy to hear you enjoyed the curry.
i have every recipe in my cabinet wow! guess i’m eating like a queen tonight haha
Amazing! Please enjoy.