chicken curry
(1 RATING)
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.
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prep time
1 Hr
cook time
8 Hr
method
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yield
two meals for 6
Ingredients
- 3 tablespoons all-purpose flour
- 4 tablespoons curry powder
- 2 teaspoons ground cumin
- 2 pounds chicken thighs, or breasts, cut into 1 inch pieces
- 2 cups chopped peeled sweet potatoes
- 2 cups baby carrots
- 2 cups coarsely chopped mango or 2 cans of chopped mango
- 1 cup chopped onion
- 1 - zucchini chopped, about one cup
- 2 cloves garlic, minced
- 2 cups chicken stock, 1 cup per bag
- 1/2 cup raisins (for garnish)
- 1/2 cup peanuts or cashews (for garnish)
How To Make chicken curry
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Step 1Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freeze.
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Step 2To 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.
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Step 3If 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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