FREEZER BAG CHICKEN CURRY STIR-FRY
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
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.
COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)
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
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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