Ingredients
4 garlic cloves, minced
1 tsp coarse salt
1
T curry powder
1 t ground coriander
1 t ground cumin
1
T garam masala
2 T sugar
½ c water
2 lbs boneless, skinless chicken
1
medium onions, roughly chopped
1 bell pepper, roughly chopped
1
lbs butternut squash, chopped (about 1” cubes)
4 large carrots, sliced about .25” thick
1 (14-ounce) can coconut milk
Rice
to serve
Optional:
1
cup frozen peas (add with coconut milk if using)
Red
pepper flakes
Chopped
fresh cilantro, chopped cashew, lime wedge
Instructions
- To prepare for the freezer: Combine garlic, salt, curry
powder, coriander, cumin, garam masala, sugar and water in a large bowl;
stir until combined. Add onions, bell peppers, butternut squash and
carrots; toss to coat with curry mixture. Add whole chicken breasts and
toss again. Place in large freezer bag and label with cooking instructions.
Place in freezer. Label can of coconut milk for this meal, do not freeze
coconut milk.
- To cook: Thaw completely. Empty bag into slow cooker; add
½ c water and stir. Cover and cook on LOW 3-4 hours. (Till chicken is cooked and vegetables are tender. Take out cooked chicken
and cut into cubes, then put back in slow cooker. Add coconut milk after
you have cubed chicken. Stir all to combine and cook another 30 min.
- Cook rice according to package directions. Spoon rice
into bowls and top with curry. Sprinkle cilantro and cashews on top, if
using, garnish with lime wedge.
Label:
Thaw completely. Empty bag into slow cooker; add ½ c water and stir. Cover and
cook on LOW 3-4 hours (till chicken is cooked). Take out cooked chicken and cut into cubes, then put back
in slow cooker. Add coconut milk. Stir to
combine and cook another 30 min. Serve over rice. Optional: Sprinkle with cilantro and cashews, garnish with lime wedge. Add red pepper flakes to make spicy.
