Flavorful Goan Chicken Curry Meal Prep Recipe

If you’re craving a rich and aromatic curry that’s perfect for meal prep, this Goan Chicken Curry is a must-try. Packed with spices and tender chicken, it’s a dish that promises to satisfy. Let’s dive into the details and get cooking!

Key Takeaway:

Prepare ahead and enjoy this Goan Chicken Curry throughout the week for a delicious and hassle-free meal.

Ingredients:

Here’s what you’ll need to make Goan Chicken Curry:

• Spice Mix:
• 9g whole coriander seeds
• 4g whole cumin seeds
• 4g yellow or black mustard seeds
• 4 green cardamom pods
• 4 whole cloves
• 2g whole black peppercorns
• 1 cinnamon stick
• Curry Paste:
• 8 cloves garlic, whole
• 25g ginger, sliced
• 10g smoked paprika
• 3g cayenne pepper
• Pinch of salt
• 30g tamarind paste (or lemon juice)
• Main Ingredients:
• 1.2kg boneless, skinless chicken thighs, diced
• 2 large brown or yellow onions, thinly sliced
• Additional:
• 500g passata (tomato puree)
• 125ml chicken stock (or water)
• 4g ground turmeric
• Pinch of sugar
• 2 tbsp vegetable oil
• Salt, to taste
• Optional Rice:
• 300g basmati rice
• 600ml boiling water
• Sea salt flakes
• Optional: cinnamon sticks, cloves, cardamom pods, bay leaves

Instructions:

1. Prepare Spice Mix:

• Toast coriander seeds, cumin seeds, mustard seeds, cardamom pods, cloves, peppercorns, and cinnamon stick in a pan over medium heat until golden brown and aromatic. Remove and let cool before grinding into a fine powder.

1. Make Curry Paste:

• In a food processor, combine garlic, ginger, smoked paprika, cayenne pepper, salt, and tamarind paste. Blend until a thick paste forms, adding water gradually to achieve desired consistency.

1. Cooking the Curry:

• Heat vegetable oil in a large pot over medium-high heat. Add sliced onions and a pinch of salt. Sauté for 8 minutes until onions are softened and slightly caramelized.
• Add diced chicken to the pot, stir to coat with onions, and cook for 5 minutes until chicken is seared on all sides.
• Stir in the prepared curry paste and cook for 1-2 minutes until fragrant. Add passata, rinsed with water, and stir well.
• Season with salt, ground turmeric, and a pinch of sugar. Mix thoroughly, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.

1. Optional Rice Preparation:

• Preheat oven to 190°C (375°F).
• Rinse basmati rice and place in a baking dish. Pour boiling water over rice, add sea salt flakes, and optional spices if desired. Cover tightly with foil and bake for 22 minutes. Let rest for 10 minutes before fluffing with a fork.

1. Serve and Store:

• Divide Goan Chicken Curry into 5 meal prep containers. Optionally garnish with fresh coriander.
• Let cool for 15-20 minutes, then seal with lids and refrigerate for up to 4 days or freeze for up to 3 months.

Nutritional Breakdown per Portion:

• Curry: [Calories: 400, Protein: 40g]
• Rice: [Calories: 200, Protein: 4g]

Cost Breakdown:

• Total Cost per Serving: Approximately $3.50

Conclusion:

This Goan Chicken Curry recipe offers a balance of flavors with its homemade spice mix and aromatic curry paste. It’s ideal for meal prepping, providing a hearty and satisfying meal that reheats beautifully. Enjoy the tender chicken and rich sauce, perfectly paired with fluffy basmati rice.

Prepare this recipe ahead and enjoy the convenience of a homemade curry whenever you need a quick meal. It’s a great way to add variety to your weekly meal prep while indulging in authentic flavors of Goan cuisine. Embrace the spices and savory notes of this dish, making every meal prep session a delightful culinary experience!