Prepare four flavorful coconut curry chicken bowls with tender chicken breast, colorful bell peppers, light coconut milk, warm curry spices and fluffy basmati rice. This balanced meal prep is easy to portion for lunches or dinners.
Recipe at a Glance
- Servings: 4 bowls
- Preparation: approximately 15 minutes
- Cooking: approximately 25–35 minutes
- Equipment: large skillet, saucepan, four food-safe meal prep containers
Ingredients — 4 Bowls
- 1½ lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups cooked basmati rice (approximately ⅔ cup dry; follow package directions)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1 can (13.5 fl oz) light coconut milk, unsweetened
- 2 tablespoons curry powder (adjust to taste)
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Optional: fresh cilantro, lime juice, chili flakes
Step-by-Step Instructions
1. Cook the rice
Prepare basmati rice according to package directions. Measure 2 cups cooked rice for the four bowls and keep warm while preparing the curry.
2. Season and cook the chicken
Toss chicken with 1 tablespoon curry powder, salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken, turning occasionally, until lightly browned and the thickest pieces reach 165°F (74°C). Transfer to a clean plate.
3. Sauté the vegetables
In the same skillet, cook onion and sliced bell peppers for about 4–6 minutes until just tender. Stir in garlic and ginger for 30–60 seconds, taking care not to burn them.
4. Make the coconut curry
Stir in the remaining tablespoon of curry powder and pour in the light coconut milk. Bring to a gentle simmer. Return the cooked chicken and its juices to the skillet; simmer 3–5 minutes until the sauce is combined and chicken is heated through. Taste and adjust seasoning.
5. Portion the bowls
Divide cooked basmati rice into four containers (½ cup per bowl). Top with equal portions of chicken, vegetables and curry sauce. Garnish with cilantro or a squeeze of lime if desired.
Estimated Nutrition Per Bowl
Approximately 500–600 calories, 43–50 g protein, 35–50 g carbohydrate and 15–25 g fat per bowl. These are broad estimates, not lab-tested values. Exact amounts depend on the chicken, light coconut milk, rice yield, oil and portions used. For precise tracking, calculate using your product labels and weighed ingredients.
Meal Prep Storage and Reheating
- Refrigerate promptly in shallow airtight containers at 40°F (4°C) or below, within 2 hours of cooking (1 hour if above 90°F).
- Use refrigerated leftovers within 3–4 days. Freeze portions for longer storage if needed.
- Reheat leftovers thoroughly to 165°F (74°C); add a small splash of water if the sauce has thickened.
- Do not leave cooked rice at room temperature for extended periods. Cool it promptly and refrigerate with the rest of the meal.
Meal Prep Tips and Variations
- Add spinach during the final minute of simmering for more vegetables.
- Use a lower-sodium curry powder or reduce added salt if desired.
- Adjust heat with chili flakes; curry powders vary in intensity.
- For a different grain, substitute cooked brown rice or quinoa, adjusting nutrition estimates.
- Light coconut milk may separate slightly after chilling; stir gently during reheating.
Frequently Asked Questions
Can I use full-fat coconut milk? Yes, but it will change the fat and calorie content.
Can I freeze these bowls? Yes. Cool promptly, pack airtight and freeze; texture of the peppers and sauce may change after thawing.
Is this meal spicy? Not necessarily. Curry powder blends vary; add chili only if desired.
Can I substitute chicken thighs? Yes. Cook to a safe internal temperature of 165°F and recalculate nutrition.
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