Coconut Curry Chicken Bowl | 28g Protein Recipe | FREE Nutrition Guidebook Download

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while still providing creaminess.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a great plant-based alternative, while chicken thighs are often less expensive.

curry paste

🥗Healthier: homemade curry powder

💰Cheaper: store-bought curry powder

Homemade curry powder can be healthier with no preservatives.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and can be a healthier option.

Prepare Trifecta chicken as indicated and keep in a bowl until needed.

Dice onion and garlic.

Open coconut milk and separate amounts needed.

In a pan, heat up coconut oil over medium-high until shimmering and slightly smoking.

Immediately add the onion and garlic cloves. Mix constantly with a spatula and cook until onions are translucent.

Lower and adjust heat as needed.

Once onions are slightly translucent, add Graan Masala and curry powder to onions and mix for a few seconds until spices are fragrant.

Add curry sauce and tomato puree and mix. Adjust heat to low and cover the pan, while the sauce simmers gently for about 2-3 minutes, stirring every so often.

Add water or stock if the sauce gets too thick. Taste for seasoning and adjust as needed.

Once 2-3 minutes have passed, add diced chicken into the sauce and mix to incorporate. Let chicken heat up for another 2-3 minutes.

Meanwhile, reheat 2 cups of Trifecta rice in the microwave. Divide evenly amongst all 4 plates, each with 0.5 cups.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens