Chicken Curry

Chicken Curry

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Mandi Hughes

By
@peaches76

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.

Rating:

★★★★★ 1 vote

Comments:
Serves:
two meals for 6
Prep:
1 Hr
Cook:
8 Hr

Ingredients

  • 3 Tbsp
    all-purpose flour
  • 4 Tbsp
    curry powder
  • 2 tsp
    ground cumin
  • 2 lb
    chicken thighs, or breasts, cut into 1 inch pieces
  • 2 c
    chopped peeled sweet potatoes
  • 2 c
    baby carrots
  • 2 c
    coarsely chopped mango or 2 cans of chopped mango
  • 1 c
    chopped onion
  • 1
    zucchini chopped, about one cup
  • 2 clove
    garlic, minced
  • 2 c
    chicken stock, 1 cup per bag
  • 1/2 c
    raisins (for garnish)
  • 1/2 c
    peanuts or cashews (for garnish)

How to Make Chicken Curry

Step-by-Step

  1. Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freeze.
  2. To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.
  3. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with. Every slow cooker is different, so just watch yours the first time you make it.

Printable Recipe Card

About Chicken Curry

Course/Dish: Chicken
Other Tags: Quick & Easy Healthy



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