![Coconut Chicken Curry (Make-Ahead Freezer Meal)](https://cdn.statically.io/img/www.allrecipes.com/thmb/KLPe5kf-5nHk2nsvdJUtjtT-AdE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Thai-Chicken-Curry-2-2000-43116b5acf584247b0a7941c89d1006a.jpg)
Ingredients
To Make Ahead:
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1 ½ 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 ½ tablespoons red curry paste
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½ teaspoon garlic powder
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½ teaspoon ground ginger
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1 ¼ teaspoons kosher salt
To Serve:
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2 cups hot cooked rice
Directions
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Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
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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.
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The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
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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.
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Serve curry over hot rice.
Cook's Notes:
Use boneless, skinless chicken thighs if you'd like.
You could use leftover rotisserie chicken and cut the cooking time by half. You could also cook this over the stove in 1/4 of the time.
Want to eat this right away? Combine ingredients in step 1 in a slow cooker. Follow step 2, and pour into the slow cooker; mix until well combined. Cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 hours on Low or 2 1/2 hours on High.
Nutrition Facts (per serving)
855 | Calories |
33g | Fat |
88g | Carbs |
55g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 855 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 22g | 111% |
Cholesterol 99mg | 33% |
Sodium 1295mg | 56% |
Total Carbohydrate 88g | 32% |
Dietary Fiber 12g | 41% |
Protein 55g | 109% |
Potassium 1471mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.