High-Protein Coconut Chicken Curry – Easy Meal Prep Recipe
Make this high-protein coconut chicken curry for a delicious, easy meal prep! It’s packed with tender chicken, creamy coconut milk, and bold spices—perfect for a nutritious weeknight meal.
Coconut Chicken Curry
Ingredients
Chicken Curry
- 20 g Coconut Oil
- 1 Brown (Yellow) Onion Sliced
- 1 Red Bell Pepper (Capsicum) Sliced
- 5 Garlic Cloves Grated
- 10 g Ginger Peeled & Grated
- 15 g Ground Cumin
- 10 g Sweet Paprika
- 4 g Red Chilli Powder Optional
- 180 ml Chicken Stock
- 800 g Diced or Crushed Tomatoes
- 400 g Coconut Milk
- 1 kg Chicken Thigh, Boneless & Skinless Diced
- 120 g Baby Spinach Washed
- Salt & Pepper To Taste
Jasmine Rice
- 300 g Jasmine Rice Washed
- 500 ml Cold Chicken Stock or Cold Water
- Salt To Taste
Garnish
- 5 tbsp Natural Greek Yogurt Optional
- 5 wedges Lime To Serve
- Coriander (Cilantro) Optional
Method
- Place a pot over medium-high heat. Add the coconut oil, onion, and bell peppers. Sauté for 5–6 minutes. Add the garlic and ginger and cook for 1 minute.
- Add the cumin, paprika, red chilli powder (optional), and salt to taste. Sauté for 1 minute, mixing regularly. Deglaze with the stock and continue cooking for a further 1 minute.
- Add the diced tomatoes, coconut milk, and diced chicken thigh. Mix well to combine and bring to a simmer. Reduce the heat to low and cook for 25–30 minutes, until the chicken is cooked through and the sauce has thickened.
- Meanwhile, add the washed jasmine rice, stock, and a pinch of salt to a saucepan. Place over high heat and bring to a boil. Reduce the heat to low, cover, and cook for 12 minutes. Turn off the heat and leave covered for 4 minutes. Remove the lid and fluff the rice with a fork.
- Add the baby spinach to the curry and mix well to combine. Allow to wilt for 1–2 minutes. Check and adjust seasoning, then remove from the heat.
- Serve the curry and rice in 5 x 750ml meal prep containers. Garnish with coriander (cilantro), lime wedges, and Greek yogurt, if using.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Coconut Chicken Curry Meal Prep Storage Instructions
Evenly portion into airtight containers and store in the refrigerator for up to 4 days.
For more extended storage, freeze in portioned containers for up to 4 months.
Coconut Chicken Curry Meal Prep Reheating Instructions
Microwave: Heat in 1-minute intervals, stirring in between, until hot. Add a splash of water or coconut milk if needed.
Stovetop: Reheat in a pan over medium-low heat, stirring occasionally, until warmed through.
Frozen: Thaw overnight in the fridge before reheating for the best texture.
Watch How To Make The Recipe
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