Chicken Coconut Curry

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

1. 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.
2. 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.
3. 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.