Warming Chicken Curry {my favorite lunch meal!}
Hello! This simple curry recipe has been my go to for the past month now and I am LOVING it! It is very mild and oh so comforting. Freezes like a dream and is also dairy and gluten free.
The recipe below will make enough for family of 5. I like to make a big batch and freeze in lunch size portions in my soupercubes. I love adding avocado on top to help keep me satisfied all afternoon and the cilantro really takes it to the next level. I hope you love it as much as I do!
Warming Chicken Curry
Before we begin, you need to know one more thing. Curry is a very personal dish. You can tweak this however you like! LOVE turmeric? Add an extra 1/2 tsp. Want more garam masala? Go for it! Simply use this as a starting place then make this yours.
You will need:
- 3 peppers, diced (any color you like; I prefer red, orange, and yellow)
- 1 white onion, diced
- 1 tbs avocado oil
- 2-3 chicken breasts, raw and cut into cubes (I swear by poultry scissors for this part!)
- 2 cans coconut milk
- 2 cans garbanzo beans, drained and rinsed
- 4 frozen ginger cubes (or use 3/4 tsp dry ginger; I really prefer to use the frozen ginger cubes or minced ginger)
- 4 frozen garlic cubes (or use minced garlic from a jar or paste)
- 3 tsp curry powder
- 1/2 tsp garam masala
- 1 tsp turmeric
- 2-3 tsp kosher salt (I do 3; I love salt!)
- 1 tsp pepper
- Basmati and jasmine rice (2-5 cups, depending on if you are eating all the curry at once or planning to freeze for later)
- Optional toppings: avocado and fresh cilantro
To make:
- Start by sautéing the peppers and onion in the avocado oil for 8-10 minutes; while they sauté , drain the garbanzo beans and open the coconut milk cans and get out all the spices
- Add the coconut milk and chicken
- Add all the seasonings (ginger, garlic, curry powder, garam masala, turmeric, S&P)
- Stir and bring to a low boil
- Add garbanzo beans
- Simmer for 15-20 minutes (take out a piece of chicken and check it to make sure it’s done)
- Serve over cooked rice and top with avocado and cilantro
And that’s it! Takes about 30 minutes in total and I freeze the leftovers in 1-2 cup portions for quick lunches. The best!
Warming Chicken Curry {my favorite lunch meal!}
Course: Chicken, Freezer Friendly, Gluten Free, Suppertime, VeggiesIngredients
3 peppers, diced (any color you like; I prefer red, orange, and yellow)
1 white onion, diced
2 cans coconut milk
1 tbs avocado oil
2-3 chicken breasts, raw and cut into cubes (I swear by poultry scissors for this part!)
2 cans garbanzo beans, drained and rinsed
4 frozen ginger cubes (or use 3/4 tsp dry ginger
4 frozen garlic cubes (or use minced garlic from a jar or paste)
3 tsp curry powder
1/2 tsp garam masala
1 tsp turmeric
2-3 tsp kosher salt (I do 3; I love salt!)
1 tsp pepper
Basmati and jasmine rice (2-5 cups, depending on if you are eating all the curry at once or planning to freeze for later)
optional toppings: avocado and fresh cilantro
Directions
- Start by sautéing the peppers and onion in the avocado oil for 8-10 minutes; ;
- while they sauté , drain the garbanzo beans and open the coconut milk cans and get out all the spices
- Add the coconut milk and chicken
- Add all the seasonings (ginger, garlic, curry powder, garam masala, turmeric, S&P)
- Stir and bring to a low boil
- Add garbanzo beans;
- Simmer for 15-20 minutes (take out a piece of chicken and check it to make sure it’s done)
- Serve over cooked rice and top with avocado and cilantro
Other posts you may like:
I just took chicken out of the freezer for this tomorrow!!! Can’t wait!