Coconut Curry Chicken & Cottage Cheese Bowl
This Coconut Curry Chicken & Cottage Cheese Bowl is a flavorful, protein-rich meal featuring tender curry-spiced chicken, creamy coconut sauce, fluffy rice, and a scoop of cottage cheese for extra creaminess and protein. It’s perfect for a quick weeknight dinner or meal prep!
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Chicken Curry:
2 boneless, skinless chicken breasts (or 4 boneless thighs), diced
1 tablespoon olive oil (or coconut oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon turmeric
1 teaspoon garam masala (or curry powder)
1 teaspoon cumin
½ teaspoon paprika
1 teaspoon ginger, grated
2 cloves garlic, minced
1 cup canned coconut milk (full-fat for creaminess)
½ cup diced tomatoes (or tomato puree)
½ cup chicken broth (or water)
1 teaspoon honey (balances flavors)
1 tablespoon lime juice (for freshness)
For the Bowl:
2 cups cooked basmati rice (or brown rice, quinoa, or cauliflower rice)
1 cup cottage cheese (full-fat or low-fat)
½ cup steamed broccoli (or spinach, kale, or bell peppers)
½ teaspoon red pepper flakes (optional, for heat)
1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
1. Cook the Rice:
Cook basmati rice according to package instructions and set aside.
2. Cook the Chicken Curry:
Heat olive oil in a skillet over medium heat.
Add diced chicken, season with salt, pepper, turmeric, garam masala, cumin, and paprika, and cook for 5-7 minutes until browned.
Stir in garlic and ginger, cooking for 30 seconds until fragrant.
Add diced tomatoes, coconut milk, and chicken broth. Stir and simmer for 8-10 minutes until the sauce thickens.
Stir in honey and lime juice for balance.
3. Assemble the Bowl:
Place cooked rice at the bottom of a bowl.
Top with coconut curry chicken.
Add steamed broccoli on the side.
Spoon ½ cup cottage cheese on top for extra protein and creaminess.
Garnish with red pepper flakes and fresh cilantro.
Nutritional Information
Calories: ~550 kcal
Protein: 48g
Carbohydrates: 50g
Fat: 18g
Fiber: 5g
Sodium: 600mg
Sugar: 6g
(Nutritional values are estimates and may vary based on ingredients used.)
Notes & Tips
Coconut Milk Alternative: Use Greek yogurt or light coconut milk for a lower-calorie option.
Vegetarian Option: Replace chicken with chickpeas, tofu, or paneer.
Extra Heat: Add ½ teaspoon cayenne pepper or a chopped chili.
Meal Prep Friendly:Store in airtight containers for up to 4 days.Reheat in the microwave or on the stovetop with a splash of water to prevent dryness.
Frequently Asked Questions
Can I use canned chicken or rotisserie chicken?
Yes! Just shred and mix it into the sauce at the end.
What can I serve this with instead of rice?
Try quinoa, naan, or roasted sweet potatoes.
Does the cottage cheese melt into the dish?
No, it stays creamy and adds a cool contrast to the warm curry.