We love making meal prep easy, so here's another one dish wonder! Put everything in a pan and cook on the stove, it's that easy.

And guess what - not only is it easy, this curry has a sensational flavour when cooking the rice through the curry in the pan rather than keeping separate. You've gotta try it, the perfect combination of coconut flavour and curry spice.

Another great thing about this recipe is the macro split - nearly a perfect 40/40/20 from protein, carbs and fat respectively. It's ticking all the boxes, so give it a go!

Ingredients:

• 600g Diced Chicken Breast
• 2 Diced Red Capsicum
• 3 Thinly Sliced Carrots
• 1 cup of Chopped Beans
• 2 cups of Chopped Spring Onion
• 1 1/2 tablespoons of Coconut Oil
• 2 teaspoons of Minced Garlic
• 2 tablespoons of Minced Ginger
• 1 1/2 tablespoons of Yellow Curry Powder
• 1 1/2 teaspoons of Tumeric
• 600ml of Light Coconut Milk
• 3 cups of Cooked Basmati Rice

Instructions:

Step 1 - Add 1 1/2 tablespoons of Coconut Oil and 2 teaspoons of Minced Garlic to a large pan on a stove on high heat.

Step 2 - Add in 600g of Diced Chicken and cook until browning over evenly. 

Step 3 - Add in 2 Tablespoons of Minced Ginger and the vegetables; 2 Diced Red Capsicum, 3 Thinly Sliced Carrots, 1 cup of Chopped Beans and 2 cups of Chopped Spring Onion. 

Stir the Vegetables through well and cook on high heat for 4-5 minutes.

Step 4 - Add 600ml of Light Coconut Milk, 1 1/2 tablespoons of Yellow Curry Powder and 1 1/2 teaspoons of Tumeric. 

Mix well until full combined.

Step 5 - Add in 3 cups of Cooked Basmati Rice. Use a spook to stir and fold in the rice to soak the curry sauce.

Step 6 - Turn down the heat to simmer, add a lid to the pan and leave for 20 minutes. 

Step 7 - Turn off the heat, remove the lid and stir a final time before serving or prepping your lunch and dinner meals into containers. 

Macros:

This recipe makes 4 servings. Check out the macros and calories on this awesome curry special! :

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The Undeniable Team