Meal-Prep Chicken Curry: Flavorful Weekly Dinners in Minutes

Sri Lankan Chicken Curry Meal Prep

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

• Toast the coriander, cumin, fennel and fenugreek seeds in a dry pan over medium-high heat for about 2 minutes, until they become aromatic and start to crackle.
• Grind the toasted seeds with cardamom, cloves, turmeric, chilli flakes (if using) and the cinnamon stick into a fine curry powder. Set aside.
• Heat half the coconut oil in a large pan or pot. Sear the chicken in batches for 3 minutes per side until golden. Remove and keep aside.
• In the same pan, add the remaining oil, onions, garlic, ginger and ground turmeric. Sauté for about 6 minutes until soft and lightly golden. Add the freshly made curry powder and fry for 3 minutes, stirring regularly.
• Add the diced tomatoes, season to taste, bring to a boil, then reduce heat and simmer for 3 minutes.
• Return the seared chicken and any resting juices to the sauce. Cover and simmer for 30 minutes, stirring occasionally until the chicken is cooked through and tender.
• While the curry simmers, cook the washed basmati rice: bring the water to a boil, cover, reduce heat to low and steam for 14 minutes. Turn off the heat, keep the lid on and let it rest for 4 minutes. Fluff with a fork.
• Stir the coconut milk into the curry, adjust seasoning, and simmer for 2 more minutes. Portion into five 750ml meal prep containers and garnish with optional cashews, coriander, sliced chilli and serve with naan if desired.