Bodybuilding Basil Chicken Curry & Coconut Lime Rice Recipe

Bodybuilding Basis Chicken Curry coconut rice recipeChicken & rice is the most ‘bro’ meal you’ll find in any bodybuilding diet. It’s my go to meal, i eat it 3-4 times a day whether im bulking or cutting.

I like to bulk prepare my food, and cook a days worth the evening before. I’ll cook my chicken breast in the oven or dry fry it on the pan, and have a big pan of rice on the go. You’re probably going to hate what im about to say, but im being legit.

Chicken and rice is one of my favourite meals.

Seriously!

I honestly can’t think of many other foods that I could eat so often, every day, without fail. Whenever I get off stage, i’ve usually spent the morning eating rice cakes with jam, potato, and only a small amount of protein.

So come the evening of show day, im craving a real meal. That craving is always a chicken and rice! Im a freak I know.

However no one likes to eat plain chicken and plain rice all day every day. I almost always add a little bit of flavour to my chicken.

There are a ton of ways to add flavour to your diet. From protein baking using protein supplements, to simply adding herbs or spices to your savoury meals.

Georgina from the Eat Laugh Craft Blog has an awesome way to spice up the bodybuilding classic of chicken and rice. Her take is a basil chicken curry & coconut lime rice. Perfect for muscle building or fat loss.

Its simple to prep, and just like your regular meals, can be cooked in bulk and divided out into lunch boxes to help keep you on track with your meal plan. It certainly makes a nice change to eating the same thing all the time!

Bodybuilding Basil Chicken Curry & Coconut Lime Rice Recipe

Ingredients

Basil Coconut Lime Rice
1 (14 ounce) can coconut milk
1 cup jasmine or basmati rice*
2 tablespoons fresh basil, chopped
1 lime, zested and juiced

Bodybuilding Basis Chicken Curry coconut rice recipe 2

Chicken Curry
1 pound boneless, skinless chicken, cut how you want, I did cubed
2 bell peppers, sliced
1 zucchini, chopped
2 ears corn, kernels removed from the cob (or about 1 ½ cups frozen corn)
1 tablespoon fresh ginger, grated
1 clove garlic, grated or minced
2 tablespoons coconut oil
3 tablespoon Thai curry paste (I used green)
1+ tablespoon spicy curry powder (such as Garam Masala)
1/3 cup unsweetened/unflavored almond milk
1 tablespoon fish sauce
1/2 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped

Salsa
1 mango, diced
1 jalapeño, seeded + diced
Juice of ½ a lime

Instructions

Rice

  1. Add the coconut milk to a medium size pot.
  2. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired.
  3. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible.
  4. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don’t look inside and let all the steam out!)
  5. After 20 minutes remove the lid and add the lime juice + zest and basil.
  6. Fluff the rice with a fork.

Curry

  1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon coconut oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and set aside.
  2. Add another tablespoon oil to the skillet. Add the red peppers and corn, saute 2-3 minutes and then add the zucchini, ginger and garlic. Saute all the veggies another 5 minutes or until they begin to soften. Add the chicken back to the skillet and toss everything together.
  3. In a small bowl combine the curry paste with the almond milk until combined. Pour into the pan and then add the curry powder and the fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.
  4. In a separate small bowl toss together the mango and jalapeño and lime juice.
  5. Serve the curry over the rice. Add a spoonful of the mango salsa and enjoy!

*You could also use brown rice instead of jasmine or basmati. You would just need to adjust the liquid to rice ratio.

Over To You

Eating healthy doesn’t have to be boring. Many of the athletes i’ve interviewed, including IIFYM Guru Mike Samuels can attest to that. By getting creative in the kitchen, following a recipe, and cooking your food, you’ll be able to enjoy a healthy diet without sacrificing any taste.

If curry isn’t your thing, you could always try using a natural peanut butter to create a satay style chicken and rice meal.

So to get a physique like Simeon Panda, you don’t have to eat skinless boneless, bland chicken breast. Give this bodybuilding basil chicken curry & coconut lime rice recipe a try instead!

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Adam Foster is an aspiring bodybuilder, and has been training since a teenager. As the founder of the website & youtube channel 'Shreddybrek' he shares his experiences and knowledge via informative videos and articles. Get in touch if you have any questions!

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