Coconut Chicken Curry Make Ahead Freezer Meal Recipes

FREEZER BAG CHICKEN CURRY STIR-FRY

Freezer Bag Chicken Curry Stir-Fry image

With just a little advance prep, you can have a weeknight Indian-inspired stir-fry in a snap. Peas, cauliflower and chicken are sealed in a bag with coconut-curry sauce and frozen -- a perfect dinner after a hectic day.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

One 15-ounce can coconut milk
1 tablespoon curry powder
1 tablespoon tomato paste
1/4 to 1/2 teaspoon crushed red chile flakes
Two 2-inch pieces peeled fresh ginger, grated
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
One 10-ounce bag frozen peas
1 small head cauliflower, stem removed, broken into small florets
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
4 large naan flatbreads, warmed
Fresh cilantro leaves and plain yogurt, for serving

Steps:

Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.

CROCKPOT COCONUT CURRY CHICKEN RECIPE

Crockpot Coconut Curry Chicken Recipe image

This Crockpot Coconut Curry Chicken Recipe is a family favorite slow cooker freezer meal. It's so easy to prepare and store until needed.

Provided by Heather Painchaud

Time 8h20m

Number Of Ingredients 12

Ingredients

2 lbs boneless, skinless chicken breasts
1 can of coconut milk
Medium onion, diced
Red bell pepper, diced
Small zucchini, diced
12 button mushrooms, quartered
Carrot stalk, diced
Celery stalk, diced
1 Tbsp fish sauce (optional)
2 Tbsp of red curry paste
1 Tbsp sesame oil
1 tsp basil

Steps:

Place all ingredients into a crockpot.
Cook on low for 8 hours.

Nutrition Facts : Calories 434 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 50 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 485 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)

Coconut Chicken Curry (Make-Ahead Freezer Meal) image

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.

Provided by Allrecipes

Categories Chicken Curry

Time P1DT4h15m

Yield 4

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 854.7 calories, Carbohydrate 88.4 g, Cholesterol 98.8 mg, Fat 32.6 g, Fiber 11.6 g, Protein 54.7 g, SaturatedFat 22.2 g, Sodium 1295.3 mg

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