Chicken Curry

Bahan-bahan

•2 lbs boneless, skinless chicken thighs or breasts, cut into chunks

•1 can (13.5 oz) coconut milk

•1 can (14.5 oz) diced tomatoes (undrained)

•1 medium onion, diced

•2 cloves garlic, minced

•2 tablespoons curry powder

•1 teaspoon ground cumin

•1/2 teaspoon ground ginger

•Salt and pepper to taste

•Optional: 1–2 cups chopped spinach or frozen peas (add during last hour of cooking)

Arahan

To Prep:

1. Label a freezer bag with the recipe name, date, and cooking instructions.

2. Add all ingredients (except spinach/peas) into the bag.

3. Seal tightly and freeze flat.

To Cook:

1. Thaw overnight in the fridge or add frozen to the crockpot if needed.

2. Cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

3. Stir in spinach or peas during the last hour, if using.

4. Serve over rice or with warm naan.