Author:
Kevin Curry
Caribbean-Inspired Chicken & Plantain Curry Meal Prep
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Caribbean-Inspired Chicken & Plantain Curry Meal Prep
Ingredients
Substitution
Note
Ingredients for 4 servings
- Seasoned cauliflower rice
- 1 1/2 large head of cauliflower, just florets and no leaves
- 1 teaspoon bouillon season
- 2 teaspoons dried thyme
- 2 tablespoons avocado oil
- 2 medium plantains, peeled and sliced on a bias
- Chicken
- 1 1/2 lb chicken breasts, cut into 1-inch pieces
- 1 teaspoon olive oil
- 3 garlic cloves, minced
- 2 green onion stalks, finely chopped green parts only
- 1 teaspoon dried thyme
- 1 teaspoon cayenne
- pinch of sea salt & pepper
- 1 1/2 tablespoons curry powder
- 2 cups canned lite coconut milk (about 1.5 cans)
- alternate: 1 can + 4 – 5 oz water
- sea salt & pepper to taste
- Garnish
- red pepper
- red onion
- fresh herbs like cilantro or parsley
Steps
Step 1
Add chicken to a mixing bowl and add the seasonings and oil as a binder. Toss together then cover and set aside to marinate for 20 minutes.
Step 2
To prepare the cauliflower rice, follow the steps here. Once the rice is created, simply mix in the seasoning and set aside.
Step 3
Set a large nonstick skillet on medium high heat. Once hot, add oil and the plantain pieces. Lay the pieces flat in the skillet and allow them to cook undisturbed until sear marks appear, about 3 minutes, then flip to sear the other side, about another 3 minutes. Then remove from the skillet.
Step 4
Add the chicken to the skillet and cook until the outside is seared, about 4 – 6 minutes, do not worry if the chicken is not cooked throuhg. Add the plantains back to the skillet and sprinkle in the curry powder and gently fold everything together.
Step 5
Reduce the heat to medium, then pour in the coconut milk and bring to a simmer. Stir to combine and then reduce heat to low. Cover and cook for 12 – 15 minutes. Then remove from the heat and allow to cool and thicken. PRO-TIP: if you prefer a creamier texture but do not want to add full fat coconut milk, then simply mix 1 tablespoon of arrowroot or cornstarch with 2 tablespoons of water, then pour into the skillet along with the coconut milk.
Step 6
Evenly divide the rice among the meal containers, then top with chicken & plantain mixture. Garnish and enjoy! Meals should last for 4 – 5 days in the fridge but for best results, freeze any meal you will not eat within 2 days.
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Caribbean-Inspired Chicken & Plantain Curry Meal Prep
Kevin Curry
Ingredients for 4 servings
- Seasoned cauliflower rice
- 1 1/2 large head of cauliflower, just florets and no leaves
- 1 teaspoon bouillon season
- 2 teaspoons dried thyme
- 2 tablespoons avocado oil
- 2 medium plantains, peeled and sliced on a bias
- Chicken
- 1 1/2 lb chicken breasts, cut into 1-inch pieces
- 1 teaspoon olive oil
- 3 garlic cloves, minced
- 2 green onion stalks, finely chopped green parts only
- 1 teaspoon dried thyme
- 1 teaspoon cayenne
- pinch of sea salt & pepper
- 1 1/2 tablespoons curry powder
- 2 cups canned lite coconut milk (about 1.5 cans)
- alternate: 1 can + 4 – 5 oz water
- sea salt & pepper to taste
- Garnish
- red pepper
- red onion
- fresh herbs like cilantro or parsley
-
Add chicken to a mixing bowl and add the seasonings and oil as a binder. Toss together then cover and set aside to marinate for 20 minutes.
-
To prepare the cauliflower rice, follow the steps here. Once the rice is created, simply mix in the seasoning and set aside.
-
Set a large nonstick skillet on medium high heat. Once hot, add oil and the plantain pieces. Lay the pieces flat in the skillet and allow them to cook undisturbed until sear marks appear, about 3 minutes, then flip to sear the other side, about another 3 minutes. Then remove from the skillet.
-
Add the chicken to the skillet and cook until the outside is seared, about 4 – 6 minutes, do not worry if the chicken is not cooked throuhg. Add the plantains back to the skillet and sprinkle in the curry powder and gently fold everything together.
-
Reduce the heat to medium, then pour in the coconut milk and bring to a simmer. Stir to combine and then reduce heat to low. Cover and cook for 12 – 15 minutes. Then remove from the heat and allow to cool and thicken. PRO-TIP: if you prefer a creamier texture but do not want to add full fat coconut milk, then simply mix 1 tablespoon of arrowroot or cornstarch with 2 tablespoons of water, then pour into the skillet along with the coconut milk.
-
Evenly divide the rice among the meal containers, then top with chicken & plantain mixture. Garnish and enjoy! Meals should last for 4 – 5 days in the fridge but for best results, freeze any meal you will not eat within 2 days.
Nutrition per serving
Reviews
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
Oct 23 2023
Kev, I love this recipe! We make it with regular bananas and it’s so delicious, honestly one of my most favourite things to eat. Thanks!
Most welcome.