Description
Tender chicken simmered in a rich blend of curry paste and coconut milk, perfect for stress-free weeknight meals. This Indian-inspired dish balances bold spices with creamy texture, offering 6 portions ready in 4 hours.
Ingredients
2 ½ pounds chicken breast (skinless, boneless)
2 tablespoons curry paste (spicy red or yellow)
1 (13.5 oz) can full-fat coconut milk
4 cloves garlic, minced
1 teaspoon salt (adjust to taste)
1 teaspoon powdered ginger
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon garam masala (optional)
1/4 teaspoon black pepper
Instructions
1) Pat chicken dry and season generously with salt and black pepper
2) Heat olive oil in skillet over medium-high heat; brown chicken on both sides (3-4 minutes per side)
3) Transfer chicken to slow cooker and add garlic, curry paste, coconut milk, lemon juice, and ginger
4) Cover and cook on low for 4-6 hours or high for 2-3 hours
5) Let rest 10 minutes, then shred chicken using two forks
6) Divide into 6 meal prep containers with 1/2 cup sauce each
Notes
For extra richness, add 1 tsp honey or brown sugar with spices
Use light coconut milk for lower fat
Store in airtight containers up to 4 days
Reheat gently to maintain texture
Leftovers freeze well (2-3 months)
Nutrition
- Serving Size: 1 meal (150g chicken + 1/2 cup sauce)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 65mg