Chicken Curry Meal Prep
Batch-cook this coconut milk chicken curry on Sunday for tender, juicy portions that reheat beautifully all week. It stores up to 5 days in the fridge and freezes up to 3 months, making it perfect for busy families and office lunches. Great for anyone needing reliable make-ahead meals with flexible carb options.
Equipment
- Large Dutch oven or heavy pot
- Sharp knife
- Cutting board
- wooden spoon
- Measuring spoons
- Measuring cups
- Glass meal prep containers with dividers
- Masking tape for labeling
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken thighs chopped into 1-2 inch pieces
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 inch fresh ginger about 1 tablespoon, grated or finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon mild curry powder or your preferred curry blend
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground coriander
- 1 teaspoon salt
- 13.5 ounce can coconut milk 400 mL, full-fat works best
- 18 ounce can diced tomatoes 540 mL, including the juices
- 2-3 carrots peeled and sliced
- 15 baby potatoes halved or quartered if larger
- 1 1/2 cups green beans fresh or frozen
- 2 tablespoons lemon juice from 1/2 a lemon
- as needed Cooked jasmine rice prepared separately, for serving
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add chicken thigh pieces and brown on all sides for about 5-6 minutes total. Remove chicken to a plate and set aside.
- In the same pot, add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and grated ginger, cook for another minute until fragrant.
- Add cumin, curry powder, garam masala, coriander, and salt. Stir constantly for about 60 seconds to bloom the spices.
- Pour in coconut milk and diced tomatoes with their juices. Stir well to combine and scrape up any browned bits from the bottom of the pot.
- Return browned chicken to the pot along with carrots and baby potatoes. Bring to a gentle simmer, then reduce heat to medium-low.
- Cover and simmer for 20 minutes, stirring occasionally. Add green beans during the last 5 minutes so they stay slightly crisp.
- Remove from heat and stir in lemon juice. Let the curry cool completely on the counter for at least 45 minutes before portioning.
- Portion cooled curry into meal prep containers and add cooked jasmine rice in a separate compartment. Label containers with the prep date.
Notes
- Storage: Refrigerate in airtight containers at 40°F or below for up to 5 days. For best texture, store rice separately from the curry in divided containers.
- Freezer-friendly: Cool completely, then freeze in portioned, freezer-safe containers leaving 1 inch headspace. Freeze up to 3 months. Thaw overnight in the fridge or reheat from frozen, adding 2-3 minutes to microwave time.
- Reheating: Microwave curry covered with a damp paper towel for 2 minutes on high, stir, then heat 60-90 seconds more until steaming. Reheat rice separately for about 90 seconds. Stovetop: warm gently with a splash of water or coconut milk.
- Food safety: Do not seal hot food. Let cool at least 45 minutes before covering. Do not leave at room temperature longer than 2 hours.
- Meal prep timing: Batch-cook on Sunday morning; portion into 5 containers and label with the date. Curry flavor improves by day 2-3 as spices meld.
- Make-ahead swaps: Use cauliflower rice for a lower-carb option (store separately and combine after reheating). Light coconut milk and extra vegetables lower calories.
- Equipment tip: Glass containers with snap lids prevent leaks and odors better than thin plastic.