Easy. That’s how meal prep recipes should be.
The purpose, after all, is to prepare meals for the following days that are practical, as nutritious as they are appetizing, and handy – not to test your limits (and patience) in the kitchen or impress some world-renowned chef.
Even though easy isn’t always the case, it is here. Ideal for lunch or dinner, this simple, healthful recipe is not only flavorful, but convenient: it’s made in one pot (which also means less dishes) and can come together in under an hour!
Customarily used in Indian dishes, curry is a unique, yet versatile ingredient known for its robust, aromatic blend of seasonings. Bright, mildly spicy, and earthy are some of the notes that come through in this intricate fusion of sweet and savory spices. Though the precise elements and ratios can vary and be influenced by location, ingredient availability, and palate preferences, the taste of curry remains unmistakable and widely-loved.
Like a tightly packed suitcase bursting at the seams, this One Pot Coconut Curry Chicken and Rice is overflowing with layers of flavor: rich, warm, and savory with a hint of sweetness from the coconut and organic carrots (organic carrots are slightly sweeter than non-organic). Vibrant in color and taste, this is undoubtedly a *tastes too good to be healthy* comfort food kind of recipe.
Also, please don’t be deterred by the length of the ingredient list as a chunk of it is just seasonings!
One Pot Coconut Curry Chicken and Rice
Ingredients
- 1 TBSP oil: avocado, olive, walnut
- 3 mini sweet peppers, diced
- 1 large carrot, shredded or diced organic
- 1 lb. chicken, trimmed and cut* boneless, skinless
- 1 TBSP lemon juice
- 1 C white jasmine rice
- ½ C water
- 1 ½ C low sodium vegetable broth*
- 1 can unsweetened coconut milk
- Olive or avocado oil spray
Seasonings
- 2 tsp. curry powder
- ½ tsp. cumin
- Pinch of ginger
- ¼ tsp. onion powder
- ¼ tsp. black pepper
- ½ tsp. sea salt
Instructions
- In a deep skillet, heat the oil (spray in areas where the oil doesn’t reach) over medium heat
- While the skillet is heating up, dice the peppers and carrots
- Cook the chicken in the skillet until it’s fully cooked and reaches an internal temperature of 165°F
- Once the chicken is cooked, add the lemon juice and evenly coat the chicken with the seasonings, then remove it from the skillet and set aside
- Pour the dry, uncooked rice into the skillet and stir continuously for ~30 seconds
- Immediately mix the water, broth, and coconut milk into the rice, then cover and bring to a simmer
- After 10-15 minutes of the rice cooking, fold the peppers and carrots in, then continue to let the rice cook until it’s tender and fluffy – an extra ½-1 C of water or broth may need to be added depending on the type of rice (such as if brown jasmine rice is used instead of white)
- When the rice is done, turn the heat off or to low and stir the chicken back in
- Serve right away or remove from the heat to cool before transferring to an airtight container and storing in the fridge; it reheats very well and will keep for up to a week
Notes
- *Chicken: the chicken can be cut into cubes or strips prior to cooking or cooked whole and cut afterwards – whichever you prefer
- *Seasonings: the flavoring is flexible, so adjust the seasonings accordingly. The heat depends on the type and amount of pepper used, so if you’d like it to be spicier, add cayenne pepper or paprika
- *Low-sodium vegetable broth: water can be used in place of broth if needed or desired
On top of being a nutrient dense, dairy-free, and gluten-free meal prep recipe, it’s also balanced in macros; meaning that there’s a sufficient distribution of carbohydrates, protein, and fats so nothing else needs to be added (such as additional chicken or another protein source for an adequate supply of protein) to make it a wholesome, well-rounded meal.
If you’re more of a visual person, you can see the recipe in action here. And if you like the one pot tactic, you need to check out these One Bowl PB Cookies for dessert!
If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.
Macros for the whole recipe: 161.8 C | 77.7 F | 159.8 P
The macros may vary in the slightest depending on the weight of the carrot and peppers, but the differences are trivial and nothing to be concerned of. As for macros per serving, I recommend weighing the entire dish after it’s cooked. Then divide each macro above by the total weight in ounces to determine the macros per ounce. For instance, let’s say the dish weighs 35 ounces: 161.8 C / 35 oz. = 4.62 grams of carbs per 1 ounce, then repeat for the fat and protein.
This method won’t yield the exact macros because each ounce isn’t going to have the same amount of chicken and rice in it, but it’ll be pretty darn close!
The macros for recipes are also available on MyFitnessPal. Simply search the name of the recipe followed by “ – SUNutrition” (so for this recipe, search “One Pot Coconut Curry Chicken and Rice – SUNutrition”).
Soooooo yummy. Two of my kids had multiple helpings and said this is their new favorite meal. My husband said this recipe tasted better than any Indian restaurant! I was so happy with the outcome and my family approved too!
Thank you so much!