Coconut Chicken Curry (Make-Ahead Freezer Meal)
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 1 (16 ounce) can chickpeas, drained and rinsed
- 1 large sweet potato, cut into 1-inch cubes
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 small onion, cut into 1/2-inch pieces
- 1 (15 ounce) can unsweetened coconut milk
- 3 tablespoons creamy peanut butter
- 3 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 ½ tablespoons red curry paste
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 ¼ teaspoons kosher salt
- 2 cups hot cooked rice
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Instructions
- Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
- Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
- The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
- Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
- Serve curry over hot rice.
Source
Original recipe: View Original