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chicken coconut curry

Name: chicken coconut curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: British
Ingredients: 2 tablespoons curry powder, divided; 3/4 teaspoon salt, divided; 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized cubes; 2 tablespoons coconut oil or avocado oil, divided; 1 large yellow onion, chopped; 1 tablespoon chopped garlic; a 14-ounce can “lite” coconut milk; a 14-ounce can reduced sodium chicken broth; 4 cups gold potatoes cut into 1-inch chunks, about 1 pound 4 ounces; 1 cup sliced carrots; ½ cup chopped celery; ¾ cup frozen peas; ¼ cup chopped cilantro; 1 tablespoon pure maple syrup, dark or amber

Jump To Recipe September 22, 2015 by Katie // 35 Comments »

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This healthy chicken coconut curry is one of my all time favorite recipes. It is super flavorful, creamy and filled with veggies. It also freezes very well, so it is the perfect meal to make ahead.

I think the number one reason I am not really into downhill skiing is what I call the Schlep Factor. This is the term I use for getting all your gear ready, getting dressed, getting to the mountain, carrying your skis to the lodge, buying your pass, getting to the chairlift. All this so I can risk injuring my ACL? Um, no thanks. Don’t even get me started when my daughters get involved. It’s enough to keep me on one side of the fence on a snowy Saturday morning. And by side of the fence I mean safely at the gym in BodyPump class.

This is sort of how I feel about preserving vegetables and canning jams. Someone says homemade jam and I think Schlep Factor. I mean, all that equipment, all that trimming of stems, and giant pots of boiling water and just the right level of sugar or salt and brine and what if I screw up and make home made Botox instead of dilly beans?

This year since my garden didn’t suck for the first time ever, I did end up making dilly beans and pickles. And they are actually fantastic. But it was a ton of work and I had to talk myself into it for a few days to get ready.

A much less intimidating way of preserving all of the bounty of the harvest is freezing. Seriously, all you have to do is put the food into a container, open the freezer and put the container in. Then close the freezer. I can handle that. ZERO Schlep Factor. That’s why I am super excited that this month the Recipe Redux theme is Freezer Meals!! It’s the intimidation free, Schlep Factor free way of preserving!

Creating This Freezer-Friendly Chicken Coconut Curry

I made this coconut chicken curry since stews are so forgiving in the freezer. When I was pregnant with my daughters I made all sorts of stews for our freezer and was so happy to defrost them throughout the winter while bouncing my baby on my hip. These days, with our soccer and ballet schedule, freezer meals are equally beloved.

I pulled out this recipe for British-Style Chicken Curry made with coconut because it is one of my all time favorite recipes I have developed for EatingWell. The onions, carrots, celery and potatoes are so hearty. And the chicken in the sauce is sublime. It hits the perfect balance of coconut creamy, sweet, sour and a little bit spicy. I throw in frozen peas and cilantro toward the end to freshen it up.

Steps To Make Chicken Coconut Curry

: 1. Sprinkle 1/4 teaspoon salt and 1 teaspoon curry powder over the chicken and toss to coat.

: 2. Heat oil in a dutch oven and add chicken. Cook, stirring once or twice until mostly browned. Remove the chicken to a plate.

: 3. Cook onion and garlic in oil for 3 to 4 minutes. Add in the remaining 1 tablespoon plus 2 teaspoons curry and cook until fragrant.

: 4. Add in coconut milk and broth.

: 5. Add in potatoes, carrots, celery and 1/2 teaspoon salt. Bring to a simmer and cook 10 to 12 minutes.

: 6. Add the chicken and peas and cook until the chicken is cooked through. Remove from the heat and add in cilantro and maple syrup before serving.

How to Freeze Chicken Coconut Curry

For best results, freeze individual portions of this healthy curry in 16-ounce containers. You’ll want to make sure to leave head-space because the curry will expand as it freezes. I recommend leaving the lids off until the stew is cold, and then seal the containers shut. I like these quart containers (that’s an affiliate link) because the lids screw on tight, and when it comes time to defrost the curry, you can pop it out by running hot water over the outside of the container. I just pop it out into a large pyrex measuring cup and then microwave it to heat it back up. And don’t forget to make a label with the name of the recipe and the date on it — there’s nothing worse than having a freezer full of meals you can’t remember making!

More Freezer-Friendly Recipes:

Slow Cooker White Bean Stew with Chicken and Ham

4 Ingredient Kale and Cheddar Soup

Carrot Ginger Soup (the Oregano Crotons will also freeze well, just pop them in a ziplock)

Moroccan Lamb Shanks (remove the meat from the bone before freezing.)

Healthy Beef Burgundy

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