Fireside High Protein Curry (Printable)

Hearty curry packed with lean protein, vegetables, and aromatic spices in coconut milk broth.

# List of ingredients:

→ Proteins

01 - 1.1 lbs skinless chicken breast, cut into bite-sized pieces
02 - 1 can (14 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 thumb-sized piece fresh ginger, grated
06 - 2 medium carrots, sliced
07 - 1 red bell pepper, diced
08 - 5 oz baby spinach

→ Spices & Seasonings

09 - 2 tbsp curry powder
10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 1/2 tsp turmeric
13 - 1/2 tsp chili flakes
14 - Salt and black pepper to taste

→ Liquids

15 - 1.7 cups low-fat coconut milk
16 - 0.85 cup low-sodium chicken or vegetable broth
17 - 1 tbsp olive oil

→ Garnish

18 - Fresh cilantro, chopped
19 - Lemon wedges

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 4 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn.
03 - Add chicken pieces and cook until lightly browned on all sides, about 5 minutes. For vegetarian version, proceed to next step.
04 - Sprinkle in curry powder, cumin, coriander, turmeric, and chili flakes. Stir continuously to coat chicken and onions evenly with spices.
05 - Add sliced carrots and diced bell pepper; cook for 3 minutes to begin softening.
06 - Pour in coconut milk and broth, stirring to combine and deglaze the bottom of the pot.
07 - Add chickpeas (and tofu if using vegetarian option). Bring mixture to a gentle simmer.
08 - Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
09 - Stir in baby spinach and cook until just wilted, about 2 minutes.
10 - Season with salt and pepper to taste. Remove from heat, garnish with fresh cilantro, and serve with lemon wedges.

# Expert Advice:

01 -
  • The protein hit from chicken and chickpeas keeps you full for hours without that heavy food coma feeling
  • Its one of those rare meals that tastes even better the next day, making it perfect for meal prep
02 -
  • The first time I made this, I burned the garlic and had to start over—keep the heat medium and stir constantly once it goes in
  • Letting the curry rest for 5 minutes off the heat before serving allows the flavors to meld together beautifully
03 -
  • Taste the coconut milk before adding it—some brands are sweeter than others and might need more salt
  • If you want extra heat, add the chili flakes gradually, tasting as you go

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