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Two Curry Chicken Bowls with dressing on the side

Curry Chicken Bowl


  • Author: Maddie
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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