Saturday, June 20, 2015

Freezer Meal: Coconut Chicken Curry

IN THE BAG- 3 lbs boneless, skinless chicken breasts/thighs, 2 lbs of chopped butternut squash, 2 cups onions, chopped, 8 minced garlic cloves, 1 oz fresh ginger, 2 Tbsp curry powder, 1 tsp ground coriander, 1 tsp ground cumin, dash coarse salt

TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low for 4-6 hours. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.

TO SERVE- Serve with rice. Garnish with chopped cashews and cilantro.

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