I came across this recipe from Mama and Baby Love on Pinterest and decided to give it a shot. I spent about an hour on Saturday chopping veggies, deboning chicken, and mixing up all of the ingredients for the Chicken Curry and the Healthy Mama Barbecue Chicken recipes.
This morning, before I left for work, I pulled the Chicken Curry out of the freezer and threw it in the Crock-Pot on low. When I walked in the door this evening, the smell was absolutely mouthwatering. I made some quick whole grain cous cous to go with it, and dinner was ready—and it was freaking delicious!!
A couple of notes: I used chicken thighs (as the recipe called for), but because the recipe also called for me to cut the chicken into 1-inch pieces, I spent 25 minutes trimming and deboning about 6 chicken thighs. Next time, I might use boneless breasts instead to speed things up. The recipe makes 2 gallon-sized freezer bags’ worth, which equates to a very full 7 qt Crock-Pot. It was enough food for at least two meals for two adults and a toddler, so you might want to plan accordingly.
Source: Mama and Baby Love
3 tablespoons all-purpose flour
4 tablespoons curry powder
1.5 teaspoons ground cumin
1.5 pounds chicken thighs, cut into 1 inch pieces
2 cups chopped peeled sweet potatoes
2.5 cups baby carrots
2 cup coarsely chopped mango
1 cup chopped onion
1 zucchini chopped
2 cloves garlic, minced
1 chicken bouillon
.5 cup raisins (for garnish)
.5 cup peanuts or cashews (for garnish)
Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.