Easy Chicken Aloo Gobi Curry Recipe for Meal Prep

Discover how to make a flavorful and budget-friendly Chicken Aloo Gobi curry—a delicious blend of potatoes, cauliflower, and chicken that’s perfect for meal prepping.

Key Takeaway:

Learn how to prepare a hearty Chicken Aloo Gobi curry that’s both affordable and packed with protein, ideal for meal prepping ahead.

Ingredients:

Here’s what you’ll need to make Chicken Aloo Gobi:

• Vegetables and Protein:
• 1 brown or yellow onion, diced
• 3 large tomatoes, diced
• 3 potatoes, diced
• 400g cauliflower, cut into florets
• 3 cloves garlic, minced
• 15g ginger, minced
• 1kg boneless, skinless chicken thighs, diced
• Spices and Seasonings:
• 2 tbsp vegetable oil
• 6g whole cumin seeds
• 3 cardamom pods
• Salt, to taste
• 5g ground coriander
• 3.5g ground cumin
• 2.5g ground turmeric
• 1.5g Kashmiri chili powder
• 2 tbsp kasoori methi (fenugreek leaves), crushed
• 5g fresh coriander (cilantro), chopped
• Rice:
• 300g basmati rice
• 600ml water
• Aromatics (optional): bay leaves, cinnamon sticks, green cardamom pods, cloves
• Salt, to taste

Instructions:

1. Prepare Vegetables and Chicken:

• Dice onion, tomatoes, potatoes, and cauliflower into bite-sized pieces.
• Mince garlic and ginger separately. Keep fenugreek leaves and fresh coriander ready for later use.

1. Cooking the Curry:

• Heat vegetable oil in a large pan over medium-high heat.
• Add cumin seeds, cardamom pods, diced onion, minced garlic, and ginger. Season with salt. Sauté for about 3 minutes until aromatic.

1. Add Tomatoes and Spices:

• Stir in diced tomatoes, ground coriander, ground cumin, turmeric, and Kashmiri chili powder. Cook for 5 minutes to enhance flavors and soften tomatoes.

1. Simmer with Chicken:

• Pour in half a cup (125ml) of chicken stock or water. Stir well and simmer for 3 minutes until slightly reduced.
• Add diced chicken thighs to the pan. Stir to coat evenly with the sauce. Cook for 5 minutes to lightly brown the chicken.

1. Incorporate Vegetables:

• Add diced potatoes and cauliflower florets to the pan. Mix well to ensure vegetables are coated in the sauce.
• Pour in another cup of chicken stock or water. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes until vegetables are tender.

1. Cook Basmati Rice:

• Rinse basmati rice under cold water.
• In a separate saucepan, combine rice, water, aromatics (if using), and salt. Bring to a boil, then reduce heat to low. Cover and cook for 12 minutes. Let it sit covered for an additional 5 minutes before fluffing with a fork.

1. Finish and Serve:

• Once curry is cooked through, stir in crushed kasoori methi and chopped fresh coriander.
• Divide cooked basmati rice and Chicken Aloo Gobi into meal prep containers.
• Garnish with extra coriander and chili (optional) if desired.

Nutritional Breakdown per Serving:

• Calories: Approximately 600
• Protein: Approximately 40g

Cost Breakdown:

• Total Cost per Serving: Approximately $5.50

Conclusion:

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