Coconut Chicken Curry (Crockpot Feeezer Meal)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5lbs boneless skinless chicken thighs1 lb butternut squash, chopped1 large onion, chopped4 cloves garlic, minced1\2 Tbs fresh ginger, grated1\2 tsp ground cumin1\2 tsp ground corianderCoarse salt1 can coconut milk1 bag frozen peas
Put the chicken, squash, onion, garlic, ginger and spices in the crockpot. Add 1\2 of the coconut milk. Cook on low for 6 hours. 25 minutes before serving, add the rest of the coconut milk and the frozen peas.
You can prep the veggies and then freeze this meal by putting everything but the coconut milk and peas in a gallon-size freezer bag. You don't even need to thaw before putting in the crockpot, just add an hour to your cooking time.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TIGLI22.
You can prep the veggies and then freeze this meal by putting everything but the coconut milk and peas in a gallon-size freezer bag. You don't even need to thaw before putting in the crockpot, just add an hour to your cooking time.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TIGLI22.
Nutritional Info Amount Per Serving
- Calories: 86.8
- Total Fat: 1.7 g
- Cholesterol: 6.4 mg
- Sodium: 56.3 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.5 g
- Protein: 4.4 g
Member Reviews