Easy Chicken Curry With Broccoli Rice
Simple, delicious and full of flavour, this homemade curry is packed with nutrients and perfect for fuelling your week. After trying it, you won’t be reaching for a ready-made sauce again.
Why You’ll Love This Recipe
Aside from the taste, there are so many other reasons to love this recipe. It’s high in protein to support your training goals, with 45g per serving, and it’s meal prep friendly — simply cook up a big batch and store it for easy midweek meals.
Batch Cooking
This recipe is ideal for meal prep. Simply double or triple the ingredients based on how many portions you need. Divide into containers and store in the fridge ready for easy grab-and-go meals throughout the week.
How to Store
Always store cooked food in airtight containers and keep them refrigerated. If you're making multiple portions, make sure you’ve got enough containers to go around — you’ll definitely be glad of it!
How to Reheat
To reheat, either microwave your curry until piping hot or warm it on the hob with a splash of water or stock.
Variations & Add-Ins
Curries are the perfect dish for experimenting. Add your favourite vegetables, swap the protein, or throw in some extra spices. Just remember, any changes can affect the macros.
Make It Veggie
Want to make it meat free? Easy — swap the chicken for a veggie-friendly alternative like paneer or tofu.
Make It Vegan
For a fully plant-based version, use a dairy-free yoghurt for the topping.
Extra Toppings
Take your curry to the next level with some of these finishing touches:
• Chopped red onions • Diced cucumber or cucumber raita • Toasted cashews or almonds • Chilli flakes • Fresh coriander
Equipment You’ll Need
• 2 frying pans • Wooden spoon or spatula • Chopping board and knife
Recipe
Servings: Serves 2
Ingredients
- 300 g chicken breast
- 1 large brown onion
- 1 tsp. garlic
- 1 tsp. fresh ginger
- 1 1/2 tbsp. madras curry powder
- 1 tin chopped tomatoes
- 150 g rice
- 150 g broccoli
- 1/2 red onion
- 1/2 lemon
- 20 g low-fat yoghurt
- Handful fresh coriander
Instructions
First, heat some cooking oil in a frying pan over a high heat and cook the chicken pieces until evenly browned and cooked through.
Reduce the heat to medium, then add the onion and cook for a few minutes until softened.
Next, add the garlic and cook for a minute, then add the ginger and cook for another minute.
Add the madras curry powder to the pan and cook for a further 2 minutes, stirring to coat everything evenly.
Pour in the chopped tomatoes and bring to a simmer. Reduce the heat to low and allow the curry to cook for 20 minutes or until you get a nice, thick sauce.
While the curry is gently bubbling, cook the rice according to packet instructions.
In a separate pan, fry the broccoli over a medium-high heat until it’s slightly charred.
Once the rice is cooked, stir it into the charred broccoli. Season to taste.
Dress the sliced red onion with lemon juice.
Plate up and garnish with the yoghurt, red onion and coriander.
| calories | 450 |
| totalFat | 5 |
| totalCarbohydrates | 120 |
| protein | 45 |
FAQs
Can I freeze this recipe?
Yes — once cooled, portion the curry into freezer-suitable containers. It’ll keep for up to three months. Defrost thoroughly before reheating.
Can I use a different curry powder?
Absolutely. Madras gives this recipe its unique flavour, but feel free to experiment with other spice blends. Or make your own with your favourite spices!
What’s the best chicken alternative for vegans?
Tofu, paneer or chickpeas all work really well. Choose firm tofu for best texture, and pan fry before adding it to the curry sauce.
Can I use frozen veg?
Definitely. Frozen broccoli or mixed veg are great timesavers. Just make sure they’re fully cooked through before serving.
What’s a good plant-based yoghurt alternative?
Coconut, soy or oat-based yoghurts are great swaps — just look for unsweetened versions as these will work best.
10 High-Protein Vegan Meals That You Can Make In 15 Minutes
No meat? No problem.
