Calorie: 578. Protein: 30 grams. Carbs: 76 grams. Fat: 18 grams.
Makes 4 servings
This South Indian classic is one of my favorite curry dishes. I absolutely love this Epic Meal Prep because I never get tired of the flavors. If you’re a bodybuilder or a veteran meal prepper, you will understand the importance of not getting bored of your food! This Indian Pineapple Curry combines the aroma of garam masala and curry, with a hint of sweet and sour from the pineapples. The macros for this epic meal prep is perfect for Flexible Dieting, and the recipe is absolutely delicious so give this IIFYM meal prep a try.
- 1 lb (0.5 kilos) Chicken Thighs, deboned\skinless\cubed
- 1 whole pineapple cut into large cubes
- 4 cups basmati rice, cooked
- 1 can coconut milk
- 1 medium White onion, chopped
- 1 tbsp Garam masala
- 1 tbsp Tumeric
- 1 tbsp Coriander seeds, grounded
- 1 tbsp Cumin, grounded
- 1 tbsp Indian chili powder
- Handful of Cilantro, chopped
- 3 Garlic cloves, grated
- 1 inch Ginger, grated
- 2 tbsp Grapeseed, peanut or canola oil
1. Pre-heat a skillet to medium-high heat and add the oil. Note: I used a cast iron pan, but you can use any large non-stick skillet for this recipe.
2. Add the garam masala and using a large wooden spoon, mix it into the oil and cook for 20 seconds.
3. Next, add the rest of the curry powder (turmeric, coriander seed, cumin and Indian chili powder). Stir it into the oil and let it cook for about 20 seconds.
4. Add the chopped onions, garlic and ginger.
5. Saute until onions are soft.
5. Add the cubed chicken to the pan. You can use whatever shape or size you prefer, but just make sure each cube is consistent in size.
6. Slowly add the coconut milk stirring as you add it. Hack: Try not to dump it all in at once or the curry will come out watery. Try putting half of it in, let it come to a boil and then add the remaining coconut milk.
7. Now you can add the cubed pineapples. Turn down the heat to medium and let the curry simmer until the pineapples become soft (approximately 10-12 minutes).
8. Once the pineapples get soft, turn the heat off and add the chopped cilantro.
9. You are ready to serve. Separate the basmati rice into 4 separate containers and evenly distribute the curry between each container .