Chicken Curry
From reddiva256 11 years ago
- 6-8 hours to make
- Serves 4-6
Can prep this meal and put into a 1 gallon freezer bag to cook at a later date. This is a double recipe and can feed up to 8. If freezing first and use one bag at a time then feeds 4. Recipe is based on prepping for freezer before cooking.
Ingredients
- 3 tablespoons all-purpose flour shopping list
- 4 tablespoons curry powder shopping list
- 2 teaspoons ground cumin shopping list
- 1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces shopping list
- 2 cups chopped peeled sweet potatoes shopping list
- 2 cups baby carrots shopping list
- 2 cup coarsely chopped mango or 2 cans of chopped mango shopping list
- 1 cup chopped onion shopping list
- 1 zucchini chopped, about one cup shopping list
- 2 cloves garlic, minced shopping list
- 2 cups chicken stock, 1 cup per bag shopping list
- .5 cup raisins (for garnish) shopping list
- .5 cup peanuts or cashews (for garnish) shopping list
How to make it
- Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freeze. 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. 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.
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