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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Home Chef🔄 Availability checked weekly
Nutrition per serving
Protein18% · 37g
Carbs45% · 90g
Fat37% · 33g
7g
Fiber
1920mg
Sodium
4.6g
Protein / 100 cal
Per serving, as packaged by Home Chef. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
41th pctl
More protein than 41% of 1,474 meals
Protein density
4.6g /100cal
Leaner than 45% of meals
vs Meal Kit average
50% heavier
This800
Avg532
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz. Diced Chicken Thighs
8 oz. Carrot
5⅗nfl. oz.nCoconut Milk
1 Green Bell Pepper
5.47 oz. Long Grain White Rice
1 Tbsp. Gochujang Red Pepper Paste
2 Green Onions
2 tsp. Asian Garlic, Ginger & Chile Seasoning
2 tsp. Curry Powder
How to make it
1
Bring a small pot with the rice, 1 1/4 cups water, and a pinch of salt to a boil. Once boiling, reduce to a simmer, cover, and cook until the rice is tender, 15-18 minutes. Remove from heat and set aside. Continue with the recipe while the rice cooks.
2
Peel, trim, and cut the carrot into 1/4-inch angle slices (halve lengthwise first if the carrot is wider than 1 inch). Remove the stem, seeds, and ribs from the bell pepper; cut into 1-inch dice. Trim and thinly slice the green onions on an angle, keeping whites and greens separate. Pat the chicken dry and season all over with the Asian garlic ginger chile seasoning and 1/4 tsp. salt.
3
Place a medium nonstick pan over medium heat and add 2 tsp. olive oil. Add the chicken and stir occasionally until golden-brown and reaching 165°F, 5-7 minutes. Transfer to a plate. Wipe the pan clean and keep over medium heat.
4
Add 2 tsp. olive oil, the carrots, bell peppers, 2 tablespoons water, and 1/4 tsp. salt to the hot pan. Stir to combine and bring to a simmer. Cover and cook until the water is almost evaporated, 4-6 minutes. Uncover and stir occasionally until the vegetables are tender, 2-3 minutes. Add the scallion whites and stir often until slightly browned, 1-2 minutes.
5
Add the chicken, coconut milk, 1/4 cup water, curry powder, and gochujang paste (to taste) to the pan. Stir and bring to a simmer. Once simmering, stir often until the sauce thickens slightly, 3-4 minutes. Add more water 1 tsp. at a time if too thick. Remove from heat. Divide the rice between bowls and spoon the chicken curry over the top. Scatter with the scallion greens.
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puts Kickin' Yellow Curry Chicken with Home Chef's Kickin' Yellow Curry Chicken: 800 calories, 37g protein. Meal Kit meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook.
Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
🍽️ Serves: 2 servings
⚠ Not ideal for
High-protein requirements
Vegans
Frequently asked questions
Which meal service offers Kickin' Yellow Curry Chicken?
Kickin' Yellow Curry Chicken is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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