Chicken Curry via Mama and Baby Love This latest big cooking day, I did it by myself and only did slow cooker recipes.
Basically, all I was did was chop vegetables and assemble ingredients.
Even with doing it this way, it was still a 3 hour affair, but during this time I was able to finish all the cooking AND the cleaning. Most importantly my feet didn’t ache at the end like they normally do. I also didn’t have any sort of panic or anxiety leading up to the big cooking day like I normally do. HUGE.
Photo: Stephanie / Mama and Baby Love
3 tablespoons all-purpose flour 4 tablespoons curry powder 2 teaspoons ground cumin 1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces 2 cups chopped peeled sweet potatoes 2 cups baby carrots 2 cup coarsely chopped mango or 2 cans of chopped mango 1 cup chopped onion 1 zucchini chopped, about one cup 2 cloves garlic, minced 2 cups chicken stock, 1 cup per bag .5 cup raisins (for garnish) .5 cup peanuts or cashews (for garnish)
Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freeze. To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with. Every slow cooker is different, so just watch yours the first time you make it.
For more of my favorite recipes check out my collection on Foodgawker