Sri Lankan Chicken Curry Meal Prep

Instructions

1. 01

   Toast the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds in a dry pan over medium-high heat for 2 minutes, or until lightly golden and just starting to crackle.

2. 02

   Place all the curry powder ingredients — the toasted seeds, cardamom pods, whole cloves, ground turmeric, dried chilli flakes (if using), and cinnamon stick — into a spice grinder or mortar and pestle, and grind into a fine powder. Set aside.

3. 03

   Heat half the coconut oil in a large pan or pot over medium-high heat and sear the chicken in batches for 3 minutes on each side, or until golden brown all over. Remove and set aside in a bowl.

4. 04

   Add the remaining coconut oil to the same pan along with the onion, garlic and ginger. Sauté for 6 minutes, or until lightly golden and soft. Add the curry powder and fry for 3 minutes, stirring regularly.

5. 05

   Add the diced tomatoes, season to taste, mix well and bring to a boil. Reduce the heat to low and simmer for 3 minutes.

6. 06

   Place the chicken back into the sauce along with any juices from the resting bowl. Cover and simmer for 30 minutes, stirring frequently — by this point the chicken will be well past the safe internal temperature of 74°C (165°F).

7. 07

   In the meantime, place the washed rice into a saucepan over high heat, add the water and bring to a boil. Once boiling, cover with a lid, reduce the heat to low, and steam for 14 minutes. Turn off the heat, keep the lid on, and let it sit for 4 minutes before fluffing with a fork.

8. 08

   After the 30 minutes is up, stir the coconut milk through the curry sauce, taste for seasoning, and simmer for a final 2 minutes.

9. 09

   Portion into 5 (750ml) meal prep containers and garnish with cashew nuts (optional), coriander, sliced chilli and naan bread.