Personally, I’m not a big fan of meal prep. I like to decide what I want at the last minute, go shopping for it, and make it fresh.
My lifestyle affords me that luxury. I live in the Caribbean by myself and make my own schedule.
But most of my clients are busy BUSY busy, and meal prepping is game-changing for them. So I’m always noting which of my recipes could translate well to meal prepped dishes.
Today I’m sharing a suuuper delicious 3-ingredient (not including salt, butter, oil… dont @ me) Coconut Curry Chicken recipe.
Ready in 25-30 minutes.
And it’s not even a recipe, really, it’s so silly easy.
This is important.
We need this shit to be easy, so that we do it. We don’t always need to go “all the way” with fancy meals every night.
Otherwise we’ll end up with pizza in our faces 3x a week. Which is awesome. Pizza is encouraged in these parts.
But maybe not 3x a week… especially when your body is clearly asking for something different.
Food can be reaaally simple yet taste amazing. That’s what I noticed about this Coconut Curry Chicken when I made it on a whim.
It’s super flavorful and gets all caramelized in the pan… but it’s literally 3 ingredients and ready in 30 minutes, max.
Enjoy. Love you.
P.S. If you’re ready to finally, really, REALLY change your relationship with food and your body, for good, schedule your free chat with me here.
Photo via Epicurious
Silly Easy Coconut Curry Chicken
2 full, butterflied boneless, skinless chicken breasts*
3/4 cup full-fat unsweetened coconut milk
2 tablespoons curry powder
Pink Himalayan salt, to taste
2 tablespoons coconut oil
2 tablespoons grass-fed butter
*You can totally use skin-on chicken breasts; the skin of organic free-range chicken is very healthy. I just happened to have skinless and I’m not sure how the recipe will work with skin-on chicken, so I’m leaving it like this for now. Feel free to experiment!
1. Rinse chicken thoroughly and pat dry.
2. Place chicken in a shallow bowl. Or any kind of bowl, really.
3. Coat generously with coconut milk, curry powder, and salt, massaging them into the chicken.
4. Let it marinate for a few minutes while you do something else. You can throw rice, beans, and veggies into the slow cooker earlier in the day to pair with the chicken, or reheat cooked rice and beans and then add in fresh veggies at the last minute. Or just serve it with a simple salad!
5. Add coconut oil to pan and heat to medium-high. Add chicken to the pan with the smooth, top side down. As you’re lifting the chicken out of the bowl, let as much of the coconut milk as possible drain off the chicken, so you don’t have a ton of excess liquid. Chicken should be just coated with the curry powder, coconut milk, and salt, but not dripping in it.
6. After a few minutes bring the heat down to medium. If the heat feels out of control, reduce to low to maintain a nice medium temp without burning the chicken. Allow the chicken to cook on one side for 10 minutes. Don’t touch it. Let a nice crust develop.
7. Flip the chicken over and cook for another 10 minutes, or until just cooked. Time will depend on the thickness of the breasts. Use a thermometer and look for 165° Fahrenheit… or use your spidey senses. 😉
8. In the last five minutes of cooking, add your butter and baste the chicken with it, allowing for more caramelization. What’s basting?! Just let the butter melt in the corner of the pan, tilt the pan a little using an oven mitt, and spoon the butter over the chicken.
9. Remove the chicken from the pan and let it rest for 5 minutes on a plate.
10. Transfer to a (non-porous, ideally) cutting board, slice, and serve with roasted veggies, rice and beans, and/or salad. Enjoy!