A Stack of Curry Chicken Meals


A Stack of Curry Chicken Meals

This recipe is part 1 of 3 meals. You can just cook one or try cooking them as a “stack” to make the best use of your time and ingredients.

Start with Tandoori Drumsticks over Mint Basmati Rice and after cooking that, you will be part-way toward two other meals in the stack, Curry Chicken Flatbreads and Apple and Raisin Chicken Salad.

Serves 5-6 if just cooking this meal. Serves 2 if cooking the “stack” of 3 meals.

Ingredients:

  • ½ cup plain Greek yogurt 
  • 2 tablespoons curry powder, divided 
  • 1 tablespoon garam masala 
  • 1 tablespoon paprika 
  • 1 tablespoon turmeric 
  • 1 tablespoon garlic powder 
  • 1 tablespoon ground ginger 
  • 1 teaspoon cayenne pepper, if spice is desired 
  • 1 lime, juiced 
  • 4 tablespoons olive oil, divided 
  • 1 ½ pounds chicken drumsticks- skin on or off, your preference 
  • 2 ½- 3 pounds chicken thighs- skin on or off, your preference 
  • 1 cup dry basmati rice
  • 1 head of cauliflower, or 10-12 ounces of cauliflower florets 
  • 1 tablespoon cumin 
  • 2 tablespoons butter 
  • 3 tablespoons mint leaves, chopped

Directions:

  1. In an extra large bowl, make marinade by adding Greek yogurt, 1 tablespoon curry powder, garam masala, paprika, turmeric, garlic powder, ground ginger, a teaspoon cayenne pepper, the juice from one lime and 2 tablespoons olive oil. Mix well, then add your chicken drumsticks and thighs making sure they get fully coated. Let chicken marinade for at least 30 minutes.
  2. Preheat oven to 425.
  3. Cook basmati rice according to directions on package.
  4. Spray or rub a cookie rack with oil then place it on top of a foil-lined baking sheet. Add all your chicken pieces to the rack, then place in the oven to roast until internal temperature reaches 165 degrees, about 40-45 mins.
  5. In a large resealable bag, combine cauliflower florets, 1 tablespoon curry powder, 1 tablespoon cumin, 1 teaspoon salt and 2 tablespoons olive oil. Mix well then add cauliflower to a large baking sheet. Place cauliflower on the bottom oven rack and roast until golden brown, about 35-40 minutes.
  6. Prepare the Mango Chutney, recipe below.
  7. After cooking, broil your chicken for 1-2 minutes for a crispy finish. Add butter, salt and sliced mint leaves to your rice. Serve 2-3 drumsticks per person over rice, along with a side of cauliflower and chutney as a dip for your chicken.

If cooking the stack of meals, store the remaining chicken, cauliflower and chutney for later use. 

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Mango Chutney

Ingredients:

  • 1 cup all-fruit mango jelly/jam 
  • ¼ cup apple cider vinegar 
  • 1 teaspoon dijon mustard 
  • ¼  teaspoon cinnamon 
  • ¼  teaspoon chili powder or cayenne pepper, if spice is desired 
  • ½ -1 teaspoon honey, optional  
Directions:
  1. Combine all of the ingredients in a small pot over low-medium heat on the stovetop. Bring to a simmer and after 3-5 minutes remove from heat and let cool.
And here's the best part.. wanna work some dinner magic? Use your leftover chicken and veggies to make two unique meals-Curry Chicken Flatbreads and Apple and Raisin Chicken Salad.

    Our meal stacking system changes everything.

    With these meal plans, you can make 6 clean, gluten free and unique meals in 1 hour TOTAL hands-on time per week.

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    Each day’s cooking is a building block for the next day’s meal.

    The plan is divided into 2 STACKS, with a BASE BLOCK that begins each STACK. These BASE BLOCKS are the days we cook our proteins and veggies and take only 20 hands-on minutes in the kitchen.

    Then on the other days, we change or add to the foods that were made in the BASE BLOCK in order to create 2 more unique meals in each STACK. And get this, those meals only take about 5 minutes for you to assemble.

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    Amy’s ‘meal stacks’ are a brilliant way to make cooking with real ingredients an easy, manageable option for busy people who want to eat with intention. Her program covers the basics of stocking a kitchen and how to cook satisfying meals by mixing and matching fresh produce, proteins, and pantry items creatively throughout the week. - Amy Robb, Publisher, Edible Northeast Florida