Coconut Chicken Curry (Make-Ahead Freezer Meal)

Name: Coconut Chicken Curry (Make-Ahead Freezer Meal)
Prep time: 15 min
Cook time: 240 min
Total time: 1695 min
Ingredients: 1.5 pounds boneless, skinless chicken breasts, cut into 2-inch pieces; 1 (16 ounce) can chickpeas, drained and rinsed; 1 large sweet potato, cut into 1-inch cubes; 1 medium red bell pepper, cut into 1-inch pieces; 1 small onion, cut into 1/2-inch pieces; 1 (15 ounce) can unsweetened coconut milk; 3 tablespoons creamy peanut butter; 3 tablespoons lime juice; 2 tablespoons brown sugar; 1.5 tablespoons red curry paste; 0.5 teaspoon garlic powder; 0.5 teaspoon ground ginger; 1.25 teaspoons kosher salt; 2 cups hot cooked rice

4.5

(2)

1 Review

2 Photos

Gourmet from your freezer! Sweet, creamy, spicy, and meaty—this make-ahead chicken curry meal is full of delicious flavor and great when you're craving something like takeout but want to make it at home. Top with fresh green onions and cilantro to brighten up the dish.

By Allrecipes Editorial Team

Updated on January 7, 2022

Coconut Chicken Curry (Make-Ahead Freezer Meal)

2

Prep Time:

15 mins

Cook Time:

4 hrs

Additional Time:

1 day

Total Time:

1 day 4 hrs 15 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

To Make Ahead:

1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 (16 ounce) can chickpeas, drained and rinsed
1 large sweet potato, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/2-inch pieces
1 (15 ounce) can unsweetened coconut milk
3 tablespoons creamy peanut butter
3 tablespoons lime juice
2 tablespoons brown sugar
1 ½ tablespoons red curry paste
½ teaspoon garlic powder
½ teaspoon ground ginger
1 ¼ teaspoons kosher salt

To Serve:

2 cups hot cooked rice

Directions

Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
Serve curry over hot rice.

Cook's Notes:

Use boneless, skinless chicken thighs if you'd like.

You could use leftover rotisserie chicken and cut the cooking time by half. You could also cook this over the stove in 1/4 of the time.

Want to eat this right away? Combine ingredients in step 1 in a slow cooker. Follow step 2, and pour into the slow cooker; mix until well combined. Cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 hours on Low or 2 1/2 hours on High.

Nutrition Facts (per serving)

855	Calories
33g	Fat
88g	Carbs
55g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 855
% Daily Value *
Total Fat 33g	42%
Saturated Fat 22g	111%
Cholesterol 99mg	33%
Sodium 1295mg	56%
Total Carbohydrate 88g	32%
Dietary Fiber 12g	41%
Protein 55g
Potassium 1471mg	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.