Chicken Curry with Rice
Fuel your muscles with this vibrant Chicken Curry! Packed with lean protein and wholesome brown rice, this dish is a delicious and easy way to support your fitness goals. Quick to prepare, it's perfect for a satisfying lunch or dinner, designed for muscle building.
Preparation
1
Cook brown rice according to package directions. This usually involves combining rice with water (approx. 1:2 ratio) in a pot, bringing to a boil, then reducing heat to low, covering, and simmering for 20-25 minutes until water is absorbed.
2
While the rice cooks, dice the chicken breast into bite-sized pieces. Chop the onion and bell pepper into similar-sized pieces. Mince the garlic and ginger finely.
3
Heat the olive oil in a large pan or pot over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the pan and set it aside.
4
Add the chopped onion, bell pepper, minced garlic, and ginger to the same pan (add a tiny bit more oil if needed). Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent.
5
Stir in the red curry paste and cook for 1 minute, stirring constantly, until it becomes fragrant.
6
Pour in the light coconut milk and chicken broth/water. Bring the mixture to a gentle simmer, then return the cooked chicken pieces to the pan.
7
Add the fresh spinach and cook for 2-3 minutes, stirring gently, until the spinach has wilted.
8
Serve the hot chicken curry generously over the cooked brown rice.
Nutrational Values per serving
116
kcal
9g
protein
11g
carbs
4g
fat