Coconut Chicken Curry (Make-Ahead Freezer Meal)

Name: Coconut Chicken Curry (Make-Ahead Freezer Meal)
Total time: 1695
Yield: 4
Ingredients: 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; 2 cups hot cooked rice

Recipe by Allrecipes Editorial Team from allrecipes.com

Dinner 28 Hr. 15 Mins.

Ingredients

4 servings

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1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
•

1 (16 ounce) can chickpeas, drained and rinsed
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1 large sweet potato, cut into 1-inch cubes
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1 medium red bell pepper, cut into 1-inch pieces
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1 small onion, cut into 1/2-inch pieces
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1 (15 ounce) can unsweetened coconut milk
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3 tablespoons creamy peanut butter

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3 tablespoons lime juice
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2 tablespoons brown sugar
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1 ½ tablespoons red curry paste
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½ teaspoon garlic powder
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½ teaspoon ground ginger
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1 ¼ teaspoons kosher salt
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2 cups hot cooked rice

Instructions

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.