Freezer Crockpot Chicken Curry
Author: 
Recipe type: Freezer Crockpot Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This is a mild chicken curry so don't be afraid to try it out even if you are not a huge curry fan. If you love spicy curry, just use a little more curry and/or use your favorite spicy one instead. As far as the chicken meat goes, I prefer the thigh meat and it is more economical, but the rest of my family prefers chicken breast.
Ingredients
  • 1 - 1½ pounds of chicken breast or thigh meat cut into one inch cubes
  • 3 T flour
  • 1 t Canadian Steak Seasoning
  • 1 clove fresh garlic, grated
  • 1 - 1½ T curry powder ( I adore Penzey's Sweet Curry Powder)
  • 1 cup sweet potato, peeled and cubed
  • 1 cup carrot, peeled and sliced into thick coins
  • 1 cup mango, peeled and cubed
  • 1 small zucchini, cubed
  • ½ red pepper, cut into one inch chunks
  • 1 cup sweet onion, slivered
  • 8 ounce package of Pacific organic Bone Broth or 1 cup chicken broth
  • ½ cup coconut cream (can use coconut milk if that is all you can find, but I like the thickness of the coconut cream)
  • ¼ cup golden raisins and/or chopped cashews for garnish.
Instructions
  1. Label your gallon freezer bag with contents and date. Also be sure to indicate to add 8 ounces of Bone Broth or Chicken Stock at cooking time.
  2. Combine chicken chunks with flour, steak seasoning, garlic and curry powder in a gallon freezer bag.
  3. Toss to evenly coat chicken.
  4. Add in sweet potatoes, carrots, mango, zucchini, red pepper and onion.
  5. Lay flat and press air out of bag and seal.
  6. Place filled freezer bag in freezer for 2-3 hours lying flat.
  7. Once frozen solid, you can store flat bags upright in freezer to save space.
  8. When ready to cook, take bag out of freezer and leave on counter for 30 minutes or so to slightly thaw contents enough to get them out of bag easily.
  9. Empty entire contents of freezer bag into crock pot and add 8 ounces (one cup) Bone Broth or chicken stock.
  10. Cook on low setting for 6 hours or high for 3 hours.
  11. Please note: Every crockpot is a little different. Keep a close eye on yours and add more stock if needed. Curry is done when chicken is cooked through to your liking and the vegs are soft.
  12. At end of cooking time stir in ½ cup coconut milk.
  13. Serve hot over rice and garnish with golden raisins and/or chopped cashews.
Recipe by at http://www.kathleencarmony.com/2016/03/02/freezer-crockpot-chicken-curry/