Coconut Chicken Curry (Make-Ahead Freezer Meal)
Description
Sweet, creamy, spicy, and meaty—this make-ahead chicken curry meal is full of delicious flavor and great when you're craving something like takeout but want to make it at home.
Ingredients
•
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
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1 (16 ounce) can chickpeas, drained and rinsed
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1 large sweet potato, cut into 1-inch cubes
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1 medium red bell pepper, cut into 1-inch pieces
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1 small onion, cut into 1/2-inch pieces
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1 (15 ounce) can unsweetened coconut milk
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3 tablespoons creamy peanut butter
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3 tablespoons lime juice
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2 tablespoons brown sugar
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1 1/2 tablespoons red curry paste
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1/2 teaspoon garlic powder
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1/2 teaspoon ground ginger
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1 1/4 teaspoons kosher salt
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2 cups hot cooked rice
Directions
1
Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
2
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
The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
4
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
Serve curry over hot rice.