Chicken Curry

Get ready for an easy dish that will knock your socks off. You can go heavy on the curry, or light. Whichever you fancy. I LOVE CURRY, so I add more:) The great thing about this recipe is it’s a “dump” recipe; chop it up before hand, seal it in a ziplock baggie and stick it in the fridge or freezer and “dump” it in the crockpot the morning you have it for dinner. 

Serve it with rice or noodles or nothing at all. I love using Thai noodles. 

Chicken Curry  via
3 tablespoons all-purpose flour
4 tablespoons curry powder. my favorite is actually a curry paste called Golden Curry. I add at least 2 Tbs.
2 teaspoons ground cumin
1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces.
2 cups chopped peeled sweet potatoes.
2 cups baby carrots.
2 cup coarsely chopped mango.  Or 2 cans of chopped mango. totally optional. I omit this
1 cup chopped onion.
1 zucchini chopped, about one cup.
2 cloves garlic, minced
2 chicken bouillon, one per bag.
.5 cup raisins (for garnish)
.5 cup peanuts or cashews (for garnish)
Divide everything into two, one gallon freezer bags, shake it up, seal, label and put in the freeze. To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.

2 thoughts on “Chicken Curry

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