Chicken curry and rice meal prep
Ready in 40 min4 servings
685kcal · per serving
Protein45.2 g
Carbs74.3 g
Fat20.1 g
Ingredients
- 20 g Rapeseed (canola) oil
- 150 g Onion
- 10 g Garlic (clove)
- 10 g Fresh ginger
- 8 g Curry powder
- 600 g Chicken breast, raw
- 400 g Canned peeled tomatoes
- 200 ml Coconut milk
- 200 g Green peas
- 320 g White rice, uncooked
Steps
- Sauté the onion, garlic and ginger in the oil, add the curry powder, then the diced chicken and brown it.
- Pour in the tomatoes and coconut milk, simmer for 15 min, then add the peas for 5 min.
- Cook the rice, divide the rice and curry between 4 containers and refrigerate for up to 4 days.
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