Today, I’m thrilled to share a recipe that holds a special place in my heart and kitchen. Originating from the renowned Hello Fresh Meal Subscription, this dish has stolen the show as my all-time favorite, and it’s been a regular feature on my dining table countless times.
But here’s the twist: I’ve embarked on a delightful journey to create a healthier version of this beloved recipe without compromising taste or flavor by substituting some of the original ingredients.
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Let’s indulge in this beloved Hello Fresh-inspired creation, made even better with a touch of health-conscious ingenuity. Get ready to savor every mouthful and experience the joy of a meal that’s both comforting and wholesome. Let’s dive in!
Why I Love It
- Irresistible Flavor: The combination of curry-spiced chicken, zesty lime, and fresh cilantro creates an explosion of flavors that dance on my taste buds. The ghee’s richness and the labneh’s creaminess add a luscious touch that genuinely indulges every bite.
- Versatile and Wholesome: This recipe allows for versatility in ingredient choices, making it easy to adapt to my dietary preferences and health goals. By making a few simple substitutions, I can transform it into a nourishing and guilt-free meal.
- Comforting and Satisfying: There’s something deeply comforting about this dish. The curry’s warmth, the chicken’s heartiness, and the wholesome elements like red cabbage and white rice create a satisfying meal that fills me with contentment.
- Hello Fresh Inspiration: The fact that it originated from a Hello Fresh Meal Subscription gives it an extra special touch. It reminds me how meal subscriptions can spark creativity and encourage me to explore new ingredients and flavors.
- Balanced Nutrition: Using avocado oil and ghee contributes to a nutrient-rich dish that supports my well-being.
- Simplicity and Joy: The straightforward preparation and the joy it brings while cooking and savoring the final result make it a go-to recipe that never fails to impress.
What Are The Ingredients
- Chicken Thighs: Chicken thighs are dark, juicy, and flavorful cuts of meat from the chicken. They have a higher fat content than chicken breast, making them tender and perfect for absorbing the curry and seasoning flavors.
- Curry Powder: Curry powder is a spice blend typically made from ground spices like turmeric, cumin, coriander, and more. It adds a warm, aromatic, and slightly spicy flavor to the dish, giving it a delightful Indian-inspired twist.
- Avocado Oil: Avocado oil is a healthy cooking oil rich in monounsaturated fats. It has a mild, buttery flavor that complements the curry seasoning.
- Salt/Pepper: Common kitchen staples used to season and enhance the dish’s flavors.
- White Rice: White rice is a versatile grain that provides a neutral base for the bowl. When cooked, it becomes fluffy and pairs perfectly with the curry chicken.
- Red Cabbage: Red cabbage adds vibrant color and a satisfying crunch to the dish. It’s a nutrient-rich vegetable with antioxidants and vitamins, making it an excellent addition to taste and nutrition.
- Sugar: Sugar adds a sweet touch to balance the curry and cabbage flavors.
- Lime (zest and juice): Lime zest and juice add a refreshing citrusy kick to the dish, brightening the flavors and providing a tangy contrast to the savory curry.
- Labneh (or Plain Greek Yogurt): Labneh is a creamy Middle Eastern strained yogurt similar to Greek yogurt. It adds a luscious and tangy element to the bowl, offsetting the spice of the curry.
- Cilantro: Fresh cilantro brings a burst of herbaceous freshness to the dish, complementing the curry and adding a delightful aroma.
- Date: The chopped date adds a natural sweetness and a chewy texture, creating a perfect balance with the savory elements of the dish.
- Ghee: Ghee is clarified butter and adds a rich, buttery flavor to the chicken, enhancing the curry seasoning.
How To Make Curry Chicken Bowl
1. Cook the Chicken: Preheat the oven to 350°F (175°C). Season the chicken thighs with salt, pepper, ¼ tablespoon of curry powder, and ½ teaspoon of avocado oil. Place the chicken thighs in a baking pan and bake for 30 minutes.
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2. Prepare the Rice: In an Instant Pot set to Sauté mode, heat 1 tablespoon of avocado oil. Add ¼ tablespoon of curry powder and cook until fragrant (about 30 seconds). Stir in the white rice and ½ cup of water. Season with ¼ teaspoon of salt. Close the lid, set the Instant Pot to Rice Mode, and let it cook for 12 minutes. Once it beeps, let the pressure release naturally for 10-12 minutes. After that, fluff the rice and stir in the chopped date, ¼ tablespoon of ghee, ½ of the lime zest, and ½ of the chopped cilantro.
3. Make the Pickled Cabbage: In a medium microwave-safe bowl, combine the shredded red cabbage, half of the lime juice, 2 tablespoons of water, 2 teaspoons of sugar, and ¼ teaspoon of salt. Mix well and microwave for 1 minute. Add the remaining lime juice, mix again, and set aside to pickle.
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4. Prepare the Labneh Curry Dressing: In a small bowl, combine the labneh (or plain Greek yogurt), ¼ teaspoon of curry powder, 2 pinches of lemon zest, and salt to taste. Gradually stir in water, 1 teaspoon at a time, until you achieve a drizzling consistency.
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5. Assemble the Bowl: Once all the ingredients are ready, start assembling the bowl. Begin with a bed of cooked white rice, followed by the pickled red cabbage and baked chicken thighs. Drizzle the creamy labneh curry dressing over the top and garnish with the remaining chopped cilantro.
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Best Tips
Make Ahead:
- Prep Ingredients in Advance: You can save time during meal preparation by prepping some ingredients. Marinate the Chicken and pickle the cabbage a day ahead, keeping them refrigerated until you’re ready to cook.
- Cook Chicken Ahead: You can cook the chicken thighs in advance and store them in the refrigerator for up to 3 days. When ready to serve, reheat the Chicken in the oven until warm.
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Meal Prepping:
- Batch Cook Rice: Cook a larger batch of rice in the Instant Pot and store the leftovers in the refrigerator for up to 4 days. Reheat the rice in the microwave or stovetop before assembling the bowls.
- Portion Out Components: Divide the cooked Chicken, rice, and pickled cabbage into individual meal prep containers or compartments to create ready-to-eat Curry Chicken Bowls for the week.
- Separate Dressing: Store the creamy labneh curry dressing separately from the main ingredients in small airtight containers. Add the dressing to the bowls just before serving to maintain freshness and prevent the other components from becoming soggy.
Storing:
- Refrigerate Properly: Store any leftover Curry Chicken Bowl in airtight containers in the refrigerator. Consume refrigerated cooked Chicken within 3 days for optimal taste and safety.
- Label and Date: Clearly label each container with the contents and date of preparation to keep track of freshness and ensure you consume the oldest ones first.
- Avoid Freezing Dressing: Avoid freezing the labneh curry dressing, as dairy-based dressings may separate and lose their texture when frozen.
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Following these tips for making ahead, meal prepping, and storing, you can efficiently prepare and enjoy the delightful Curry Chicken Bowl throughout the week. Whether you’re looking for a quick lunch or a satisfying dinner, these ready-to-eat bowls will make mealtime a breeze!
Curry Chicken Bowl
- Total Time: 45 minutes
- Yield: 2 Bowls 1x
Description
Savor the delights of Curry Chicken Bowl with Creamy Lime Dressing – A wholesome fusion of flavors. Make it ahead and meal prep for convenient and nourishing meals throughout the week. Tender curry-spiced chicken, fluffy white rice, tangy pickles cabbage, and a velvety labneh curry dressing come together perfectly.
Ingredients
- 10 ounces of Chicken Tights
- 3/4 tablespoon of Curry Powder
- 2 1/4 tablespoons of Avocado Oil
- Salt and Pepper
- 1/2 cup of White Ruce
- 4 ounces of Red Cabbage, shredded
- 2 teaspoon sugar
- 1 Lime, zest, and juice
- 4 tablespoons of Labneh (or Plain Greek Yogurt)
- 1/2 ounces Cilantro, chopped
- 1 date, chopped
- 1/4 tablespoon Ghee
- Salt/Pepper to taste
Instructions
- Chicken: Preheat the oven to 350F (175 C). Season the chicken thighs with salt, pepper, 1/4 tablespoon of curry powder, and 1/2 teaspoon of avocado oil. Place the chicken thighs in a baking pan and bake for 30 minutes.
- Rice: In an Instant Pot, set to saute mode, heat 1 tablespoon of avocado oil. Add 1/4 teaspoon of curry powder and cook until fragrant (about 30 seconds). Stir in the white rice and 1/2 cup of water—season with 1/4 teaspoon salt. Close the lid, set the Instant Pot to Rice Mode, and let it cook for 12 minutes. Once it beeps, let the pressure release naturally (10-12 minutes). After that, open de lid, fluff the rice and stir in the chopped dates, 1/4 teaspoon of ghee, 1/2 of the lime zest, and 1/2 of the chopped cilantro.
- Pickled Cabbage: In a medium microwave-safe bowl, combine the shredded red cabbage, half od the lime juice, 2 tablespoons of water, 2 teaspoons of sugar, and 1/4 teaspoon salt. Mix well and microwave for 1 minute. Set aside to pickle.
- Dressing: In a small bowl, combine the labneh (or plain Greek yogurt), 1/4 teaspoon of curry powder, 2 pinches of lemon zest, and salt to taste. Gradually stir in water, 1 teaspoon at a time, until you achieve a drizzling consistency.
- Bowl: Once all the ingredients are ready, start assembling the bowl. Begin with a bed of cooked white rice, follower by the pickled red cabbage and baked chicken thighs. Drizzle the creamy labneh curry dressing over the top and garnish with the remaining chopped cilantro.
- Serve & Enjoy!
Notes
Make Ahead
- Prep Ingredients in Advance: Prepping some ingredients can save time during meal preparation. Marinate the Chicken and pickle the cabbage a day ahead, keeping them refrigerated until you cook.
- Cook Chicken Ahead: You can cook the chicken thighs in advance and store them in the refrigerator for up to 3 days. When ready to serve, reheat the Chicken in the oven until warm.
Meal Prep:
- Batch Cook Rice: Cook a larger batch of rice in the Instant Pot and store the leftover in the refrigerator for up to 4 days. Reheat the rice in the microwave with 1 tablespoon of water.
- Portion Out Components: Divide the cooked chicken, rice, and pickled cabbage into individual meal prep containers or compartments to create ready-to-eat Curry Chicken Bowls for a week.
- Separate Dressing: Store the creamy dressing separately from the main ingredients. Add the sauce to the bowls just before serving to maintain freshness and prevent the other components from becoming soggy.
Storing:
- Refrigerate Properly: Store any leftovers of Curry Chicken Bowl in airtight containers in the refrigerator. Consume within 3 days for optimal taste and safety.
- Label and Date: Clearly label each container with the contents and date of preparation to keep track of freshness and ensure you consume the oldest one first.
- Avoid Freezing Dressing: the labneh curry dressing, as a dairy-based dressing, may separate and lose its texture when frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bowls
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 Bowl
- Calories: 544.5
- Sugar: 9.5
- Sodium: 285
- Fat: 36.5
- Saturated Fat: 6.5
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3.5
- Protein: 20
- Cholesterol: 60
Keywords: Chicken, Bowl, Curry, Date
