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Coconut Chicken Curry (Make-Ahead Freezer Meal)
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
1695 minutes
Make-ahead creamy chicken curry with sweet and spicy flavors, perfect for a homemade takeout craving.
Ingredients:
  • 1.5 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
  • 1.5 tablespoons red curry paste
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground ginger
  • 1.25 teaspoons kosher salt
  • 2 cups hot cooked rice
Instructions:
  • Place the chicken, chickpeas, bell pepper, sweet potato, and onion in a convenient 1-gallon resealable bag for easy prep.
  • In a medium bowl, combine coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt with a whisk until smooth. Transfer the mixture into a bag, seal tightly, and mix well. Freeze for up to one month.
  • Thaw the contents of the frozen bag in the refrigerator the day before cooking.
  • Pour the contents of the bag into a slow cooker. Cook on High for 4 hours until the chicken is fully cooked and the juices run clear.
  • Spoon the aromatic curry generously over a bed of steaming hot rice.

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