Looking for ways to incorporate healthier meals into your life without spending loads of time in the kitchen? If you’ve got a slow cooker, you’re in for a treat! All you need is some time to meal plan and think about what’s coming up on your schedule, when you can go food shopping and throw everything into your slow cooker. What’s best with this particular recipe is that if you have some extra time you can prep a freezer bag or two of it for busy nights. I also enjoy prepping a few of these for friends or family who are going through a busy time (having a baby, death in the family, etc.) so that they have a healthy meal just a few steps away in a pinch.
When purchasing chicken, opt for organic. Look for antibiotic and hormone free birds. Conventional chicken are very sick, stressed and abused animals that will provide little to no nutritional value to you or your family.
If you’re making this recipe to eat now, just dump all ingredients into your slow cooker and let it do the work! (Read below for ingredients and cooking times) Otherwise, purchase some freezer bags so that you have plenty to store your soon-to-be meals in. Ziploc bags, believe it or not, are BPA free! Also, sort through your freezer so that you have the space to rest your meals in. You’ll want to lay this recipe out flat so that it doesn’t take up much space in your freezer.
Be sure to add the cooking directions on the outside of each freezer bag that you pack (including what to add besides the contents of the bag) so that you don’t have to look anything up, just add to the slow cooker and press some buttons when the time comes! I hope you enjoy as much as I do.
This dish is one of my favorite because it’s a taste of India!
COCONUT CURRY CHICKEN
IN THE BAG (or in your slow cooker if you’re not prepping freezer meal) – 3 pounds boneless, skinless organic chicken thighs (breasts work, too), 2 lbs. of chopped butternut squash, 2 medium onions, chopped, 8 minced garlic cloves, 1 oz. fresh ginger, 2 T curry powder, 1 t ground coriander, 1 t ground cumin, 1 T sea salt.
TO COOK– Add the contents of the bag to a slow cooker and pour a can of full fat coconut milk on top, cook on HIGH for 4-5 hours or LOW for 7-8 hours. 25 minutes before serving, add a bag of frozen peas.
TO SERVE– Garnish with chopped cashews and cilantro (except if you hate cilantro – then just garnish with cashews). Also, rice is nice with this but optional.