Name: Coconut Chicken Curry (Make-Ahead Freezer Meal)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Boneless, skinless chicken breasts, cut into 2-inch pieces - 1 ½ pounds; Chickpeas, drained and rinsed - 1 (16 ounce) can; Sweet potato, cut into 1-inch cubes - 1 large; Red bell pepper, cut into 1-inch pieces - 1 medium; Onion, cut into 1/2-inch pieces - 1 small; Unsweetened coconut milk - 1 (15 ounce) can; Creamy peanut butter - 3 tablespoons; Lime juice - 3 tablespoons; Brown sugar - 2 tablespoons; Red curry paste - 1 ½ tablespoons; Garlic powder - ½ teaspoon; Ground ginger - ½ teaspoon; Kosher salt - 1 ¼ teaspoons; Hot cooked rice - 2 cups

Coconut Chicken Curry (Make-Ahead Freezer Meal)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Chicken Curry (Make-Ahead Freezer Meal)

1. Boneless, skinless chicken breasts, cut into 2-inch pieces - 1 ½ pounds

2. Chickpeas, drained and rinsed - 1 (16 ounce) can

3. Sweet potato, cut into 1-inch cubes - 1 large

4. Red bell pepper, cut into 1-inch pieces - 1 medium

5. Onion, cut into 1/2-inch pieces - 1 small

6. Unsweetened coconut milk - 1 (15 ounce) can

7. Creamy peanut butter - 3 tablespoons

8. Lime juice - 3 tablespoons

9. Brown sugar - 2 tablespoons

10. Red curry paste - 1 ½ tablespoons

11. Garlic powder - ½ teaspoon

12. Ground ginger - ½ teaspoon

13. Kosher salt - 1 ¼ teaspoons

14. Hot cooked rice - 2 cups

How to cook deliciously - Coconut Chicken Curry (Make-Ahead Freezer Meal)

1. Stage

Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.

2. Stage

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.

3. Stage

The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.

4. Stage

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.

5. Stage

Serve curry over hot rice.