Easy Chicken Curry
It’s no secret that we LOVE quick & easy freezer meals around here, especially ones that use budget-friendly ingredients! Believe it or not, this tender, juicy, flavor-packed Chicken Curry is a winner. It’s uses mostly basic ingredients, whips up in minutes, then goes straight from the freezer to the crockpot to the table, all while tasting like you spent hours slaving away in the kitchen!
To make it as part of a freezer cooking day, just split the sauce & chicken into multiple bags, then throw it right into the freezer–no cooking required!
Chicken in the crockpot can get very dry, especially when it is cut into smaller pieces. I used boneless skinless thigh meat rather than breast meat because it has a lot more fat, which helped keep the meat nice and moist.
Here is what you need:
3-4 pounds skinless, boneless chicken thighs
2 tablespoons fresh lemon juice
2 tablespoons Chili powder
1 tablespoon salt
6 garlic cloves, minced
2 tablespoon Garam Masala
3 tablespoons butter, melted
1 tablespoon ginger paste
1 red chili pepper, chopped
1 28oz. can crushed tomatoes
2 15oz can diced tomatoes with chilies
4 tablespoons honey
2 cartons chicken stock
1 cup plain yogurt (cooking day only)
1 cup cooked rice (cooking day only)
Step 1: Cut chicken into strips; set aside.
Step 2: Chop chili pepper, and mince garlic; set aside.
Step 3: Mix together lemon juice, chili powder, salt, garlic, ginger, green chili peppers, crushed tomatoes, honey, chicken stock, Garam masala, and melted butter.
Step 4: Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Divide mixture over top chicken.
Step 5: Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)
Step 6: Once chicken is cooked; turn heat off and add yogurt to crockpot and stir.
Step 7: Serve chicken over cooked rice and along side some naan.
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Recipe: Easy Chicken Curry
Summary: This deliciously simple Chicken Curry recipe is the perfect way to turn boring old chicken into a meal your whole family will love.
Ingredients
3-4 pounds skinless, boneless chicken thighs
2 tablespoons fresh lemon juice
2 tablespoons Chili powder
1 tablespoon salt
6 garlic cloves, minced
1 tablespoon Garam masala
3 tablespoons butter, melted
1 tablespoon ginger
1 green chili pepper, chopped
1 28oz. can crushed tomatoes
2 tablespoons honey
1 carton chicken stock
1 cup plain yogurt (cooking day only)
1 cup cooked rice (cooking day only)
Instructions
Cut chicken into strips; set aside.
Chop green chili peppers, and mince garlic;set aside.
Mix together lemon juice, chili powder, salt, garlic, ginger, green chili peppers, crushed tomatoes, honey, chicken stock, Garam masala, and melted butter.
Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Divide mixture over top chicken.
Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)
Once chicken is cooked; turn heat off and add yogurt to crockpot and stir.
Serve chicken over cooked rice and along side some naan.
Preparation time: 5-7 minutes
Cooking time: 3-5 hours on low or 2-3 hours on high in slow cooker
Number of servings (yield): 4
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