My meal prep recipes for chicken are simple and very easy to cook. In this recipe, I am making it even easier for you (and maybe a bit hard for me). I will be using only 6 ingredients in this recipe. Using only 6 ingredients, I will be making coconut curry chicken with crispy brown rice in this easy and healthy meal prep.
For this recipe, you won’t be needing lots of kitchenware. I will show you how you can create an entire week’s meal in just one pan. No extra cleaning. Just flavorful curry chicken with coconut milk.
Coconut Curry Chicken
I start off my marinating my coconut curry chicken with a dry spice rub, the Madras curry powder. You can easily find it in Indian spice stores. I got this spice from my recent trip to New York from the Chelsea Market. The spice mix is laden with turmeric. That gives the spice this golden, nutty color.
Add a generous pinch of salt with this earthy spice and leave it for 20 minutes at room temperature. Marinating at room temperature cooks your chicken evenly.
Heat a cast iron pan, drizzle some oil and place in your chicken. If you have watched any of my meal prep recipes for chicken, then you already know that I suggest frying the chicken in two batches to avoid overcrowding the pan. Once your chicken is half-done remove it from the pan.
In the same pan, add the same dry spice rub with some oil. Ask me why I do that? It brings out the essential oils in the spice and makes the coconut curry chicken more flavorful.
Add in the coconut milk after 3 seconds. Don’t let the spice burn. That could give a bitter flavor to your chicken curry with coconut milk. Place the chicken back into the pan along with the veggies. I specifically choose crispy veggies. The crunch of the bell peppers and the snap peas pairs well with the silky texture of the coconut curry.
Cover and let the coconut curry chicken cook for 7 minutes. Remove the cover and continue cooking for another 5-10 minutes to reduce the liquid.
Stir, check for seasoning and some vinegar to balance out the rich, creamy flavor of the chicken curry with coconut milk.
For the rice, I used cooked and frozen brown rice. Add them to the cast iron pan, let them sit for 5 minutes. That will give your rice the crispy, crunch we are aiming for. Flip and cook it for another five minutes. If your rice gets too crunchy, add 1/3 water and let it cook for another 2-3 minutes.
Easy and healthy meal prep
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