Ingredients:
About 2 lbs boneless chicken breasts (can be fresh or frozen)
1 (14.5 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
1 (14 oz) can coconut milk
3-4 russet potatoes, peeled and diced into 1/2 chunks
1/2 onion, diced
2 cloves garlic, minced
2 TBS curry powder
1 teaspoon salt + pepper, or to taste
1-2 cups dry rice (I love using jasmine rice since it adds richness and really lovely aroma to the dish, but you can also use brown or white rice)
Directions:
1. Saute the onions and garlic for 4-5 minutes until onions translucent and garlic is fragrant
2. Put all other ingredients into crockpot, stir together so everything is well incorporated
3. Cook on high 3-4 hours or low 5-6 hours.
4. Toward the end of cooking time, prepare your rice in whatever quantity needed to match the amount of curry you made
5. When chicken is tender, shred with two forks and mix. Add additional curry powder or salt/pepper as desired.
*Note: I usually double this recipe so I can have leftovers and/or freeze a few servings for a quick meal! I like the "cook once, eat twice" philosophy when I make meals. It's always nice to make a little more for a ready-to-go homemade meal when you're in a pinch (or when you just don't feel like cooking)
Original recipe found here
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ReplyDeleteHi Reesa! When you double the recipe and freeze it (or just use it for leftovers), what do you think is the best way to go about freezing and thawing it? xoxo-Leslie
ReplyDeleteI'm sorry for such a long delay! When I make soups to freeze I usually fill up a quart size storage ziploc bag, that way I have about 2-3 servings in one bag I just guess serving size based on how many ladles of soup I put in and try to put in enough for all of us. That way thawing is much easier (compared to trying to thaw out a huge gallon size bag...not as easy haha) and if we only need it for one meal we don't have to thaw more than needed. I usually let it run under warm water long enough to unstick it from the plastic bag, and then cut it out and put the block into a large pot and have it on low-medium heat until it's all thawed and warmed up! If you're really thinking ahead, you can put it in the refrigerator (but I'm never this on top of it and I imagine it would take like a day to let that happen!). It's soooo nice to pull out a small bag of soup for a quick meal. It's saved us many times ;) I hope that helps?!
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