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Freezer-Bag Coconut Curry Chicken
Melissa Hart

Freezer-Bag Coconut Curry Chicken

Coconut milk, tomato, curry spices and sweet potato turn chicken thighs into a full bowl without any sautéing. The coconut milk freezes safely in the bag even if it looks separated after thawing; it smooths as it cooks. Spinach joins only at dinner, when the hot curry wilts it.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 pounds boneless skinless chicken thighs cut into 2-inch pieces
  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 1 medium onion diced
  • 1 can coconut milk 13.5 ounces
  • 1 can diced tomatoes 14.5 ounces
  • 2 tablespoons curry powder
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves minced
  • 1 teaspoon kosher salt
  • 5 ounces baby spinach
  • 2 tablespoons fresh lime juice

Method
 

  1. Label a gallon freezer bag with the name, date, cook time and instruction to thaw. Add chicken, sweet potatoes, onion, coconut milk, tomatoes, curry powder, ginger, garlic and salt.
  2. Press out air, seal, lay flat and freeze for up to 3 months.
  3. Thaw completely in the refrigerator, knead the bag gently to combine and empty it into a 6-quart slow cooker.
  4. Cover and cook on low for 6 to 6 1/2 hours, until the chicken reaches 165°F and the sweet potato is tender.
  5. At dinner, stir in spinach and lime juice, cover for 5 minutes until wilted and serve.