Slow Cooker Coconut Chicken Curry - Ready to Eat Dinner
4
Servings
10
Ingredients
0
Comments
In this recipe, chicken takes on the flavor of the rich, but not-too-spicy curry sauce that it simmers in throughout the day.
4
Servings
10
Ingredients
0
Comments
Ingredients
- 2 individual halve Onion
- 2 teaspoons mince Garlic, Cloves
- 3 cups chunk Bell Pepper, Green
- 1 ½ teaspoons Salt
- 1 tablespoon Garam Masala
- 1 tablespoon Curry Powder
- 2 tablespoons Almond Butter
- 10 fluid ounces Coconut Milk, Canned
- 8 ounces Tomato Paste
- 3 ¾ cups dice Chicken, Boneless Breasts
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Blend all ingredients except chicken in a food processor.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Blend all ingredients except chicken in a food processor.
- Pour sauce into slow cooker and add chicken.
- Cook on low for 4-5 hours.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 471
- Total Fat
- 25g
- Saturated Fat
- 15g
- Trans Fat
- 0g
- Cholesterol
- 124mg
- Sodium
- 828mg
- Total Carbohydrates
- 21g
- Fiber
- 6g
- Sugar
- 10g
- Protein
- 45g
- WW Freestyle
- 9