High Protein Savory Curried Chicken
Elevate your protein-rich meal prep with this High Protein Savory Curried Chicken recipe—a perfect balance of bold flavors and wholesome nutrition. Featuring tender chunks of marinated chicken breast infused with a creamy Greek yogurt and curry powder blend, this dish combines convenience and vibrant taste. Aromatic garlic, fresh ginger, and coconut milk create a luscious sauce that coats every piece, while optional red chili flakes allow you to customize the heat level. Ready in just an hour, this satisfying meal is ideal for busy weeknights or meal prepping for a protein-packed diet. Garnished with fresh cilantro and a squeeze of lime, it's a comforting yet vibrant dish that pairs beautifully with rice, quinoa, or steamed veggies, making it a versatile addition to your recipe collection. Perfect for those seeking flavorful, high-protein curry recipes.
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Recipe Information
Ingredients
- 1 kg Boneless, skinless chicken breast
- 240 ml Plain Greek yogurt
- 2 tablespoons Curry powder
- 3 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Olive oil
- 1 medium Onion
- 400 ml Canned coconut milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes (optional)
- 30 grams Fresh cilantro leaves
- 1 whole Lime
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large bowl, mix the Greek yogurt and curry powder. Add the chicken pieces to the bowl, stirring to completely coat the chicken with the yogurt mixture. Let marinate for 15 minutes while you prepare the other ingredients.
Mince the garlic cloves and grate the fresh ginger. Dice the onion.
Heat olive oil in a large skillet or pan over medium heat. Add the onion and sauté until softened, approximately 5 minutes.
Add minced garlic and grated ginger to the pan and cook for an additional 2 minutes, stirring frequently, until fragrant.
Increase heat to medium-high and add the marinated chicken along with all the yogurt marinade to the pan. Cook until the chicken begins to brown, about 5-7 minutes.
Pour in the canned coconut milk, and stir well to combine. Season with salt, black pepper, and red chili flakes (if using).
Reduce heat to low, cover the pan, and let the mixture simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Chop the cilantro leaves and cut the lime into wedges.
Serve the curried chicken hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 7342 mg | 319% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 29.4 g | ||
| Protein | 346.7 g | 693% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 556 mg | 43% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 4460 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
