I'm a huge fan of Indian food! Butter chicken, curry, naan, saag, rice pudding, you name it….it's all sooo good! This recipe is quick (start to finish in 30 minutes), easy and super tasty! My whole family gobbles it up! I'm including MyFitnessPal references for this recipe made with chicken breast or chicken thighs. Depending on if you're cutting, maintaining or bulking you might have a preference on what kind of meat to use. Chicken thighs are definitely my favorite in this dish, but it can be made with breast and taste just as savory and delicious!
Serve this over, rice, cauliflower rice, zucchini, zoodles, spaghetti squash etc. You can also serve with a side of naan and/or cooked veggies.
Weeknight Chicken Curry
Ingredients
- 1 teaspoon olive oil
- 1 small white/yellow onion (~100 g) onion, diced
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 3 teaspoons yellow curry powder
- 2 pounds boneless, skinless chicken breasts OR thighs, cut into 1 inch pieces (**see note: macros for both)
- 1 can (13.66 ounce) lite unsweetened coconut milk (I use Thai Kitchen brand)
- 1/2 tablespoon brown sugar
- 1/2 tablespoon fish sauce
- 1/4 teaspoon salt (more to taste if desired)
- 1/4 teaspoon black pepper
- 1/2 tablespoon cornstarch
- ½ tablespoon water
- Cilantro for garnish (optional)
- Optional: Serve with rice, cauliflower rice, cooked zucchini, zoodles, squash, naan, cooked veggies etc.
Instructions
Heat a large, deep, non-stick skillet over medium heat. Add oil and onion, once onion is starting to brown, add the garlic and ginger, cook another 30 seconds until cooked. Add curry powder – stir to combine and cook for 30 seconds.
Add chicken to onion mixture, cook a few minutes on each side until lightly brown (the chicken doesn't need to be fully cooked in this step, it will simmer later on to finish cooking).
Add coconut milk, brown sugar, fish sauce, salt, pepper. Simmer for 5 minutes.
In a small dish combine water and cornstarch to make a slurry. Once you've mixed it and there are no remaining lumps – pout it into the coconut/chicken sauce. Stir to combine and let it simmer another 5 minutes until it's thickened up a bit.
Serve over/with rice, cauliflower rice, cooked zucchini, zoodles, squash, naan, cooked veggies etc.
Notes
MFP Reference: for chicken and sauce only – does not include in suggested serving options.
“Biceps After Babies Weeknight Chicken Curry (Chicken Thighs)”
Macros for one serving (1/8 of recipe)
Cal 182 P 18.5 gC 3.9 gF 10.8 g
MFP Reference:
“Biceps After Babies Weeknight Chicken Curry (Chicken Breast)”
Macros for one serving (1/8 of recipe)
Cal 162 P 22.5 gC 3.9 gF 6.8 g
PRO TIP: Serving size is 1/8 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 8 to see how many grams one serving is.
Recipe adapted from Mel's Kitchen Cafe
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