Macros (makes 6 servings):
Protein: 80
Carbs: 110
Fat: 43
Calories: 1,147
Grocery List:
- Chicken thighs (6)
- Olive oil (3 TBSP)
- White rice (12 servings)
- Joseph’s pita (6, not pictured)
- Onion (1)
- Butter (4 TBSP)
- Garlic (2 TBSP)
- Ginger (2 TBSP)
- Curry paste (2 TBSP)
- Tomato paste (4 TBSP)
- Brown sugar (2 TBSP)
- Chicken broth (2 cups)
- Crushed tomatoes (one 15 oz can)
- Coconut cream (one 14 oz)
- Broccoli (one 32 oz bag)
- Jalapeño (1)
- Lime (2)
- Cucumber (1)
- Seasonings: turmeric, coriander, cumin, paprika, cinnamon, salt, pepper
Directions:
- To an instant pot, add 1 cup of water and broccoli. Set to high pressure for 1 minute.
- Drain the broccoli when it’s done cooking and set it aside
- Preheat your oven to 400 ºF
- To a large pan/wok add 3 TBSP olive oil. Set the stove to high heat
- Season your chicken thighs heavily with salt and pepper
- Sear the chicken thighs skin side down for a few minutes until golden brown. Flip the thighs and repeat this process
- Add the seared chicken thighs to a baking sheet lined with foil. Bake at 400 ºF for 25 minutes (internal temp of 165 ºF)
- Dice your onion
- Melt butter in a large wok/pan along with garlic and ginger. Cook for a few minutes until the onions are translucent
- To the pan, add curry paste, tomato paste, brown sugar, chicken broth, crushed tomatoes, coconut cream, and all seasonings
- Bring to a light boil and mix the sauce thoroughly
- Add your white rice to a meal prep container
- Top the rice with the cooked chicken thighs, broccoli, and sauce
- Garnish with cucumber, jalapeño, and lime
