High-Protein Chicken Curry
This high-protein chicken curry combines bold spices and tender chicken for a rich yet balanced meal.
Equipment
- Mixing bowl
- Baking sheet
- Oven
- Skillet
- Spatula
- Knife
Ingredients
Chicken Base
- 1 lb chicken breast cubed
- 1 tbsp olive oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 tbsp curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce
- 1/2 cup coconut milk light
- 1/2 cup tomato sauce
Instructions
- Heat oil in a skillet and sauté onion and garlic until fragrant and slightly softened.
- Add chicken pieces and cook until lightly browned on the outside.
- Sprinkle curry powder, salt, and pepper evenly over chicken and stir well.
- Pour in coconut milk and tomato sauce, then mix until smooth and combined.
- Simmer gently until sauce thickens and chicken becomes tender and fully cooked.
- Remove from heat once texture is creamy and flavors are well blended.
Notes
Cook briefly for softer chicken or longer for slightly crisp edges. Avoid overcooking to keep meat tender. Freeze portions for later meals. Adjust spice level or add vegetables for variety. Store in fridge up to four days. Reheat slowly to preserve creamy texture and prevent separation.