Chicken Curry over Jasmine rice is one of CJ’s favorite meals. It is such a blessing when my kids sit up and eat their dinner without complaining or fussing for something different. Not that we give them something different but they sure try to negotiate. I grow weary of the negotiating.
You can easily make this dish on the stove top in a stockpot or you can prepare it in your crock pot. I use my crockpot because it is very forgiving if I am not there immediately to put the next ingredient in.
This dish freezes beautifully and re-heats wonderfully on low in your crockpot.
2 cups diced onion
4 cups chicken broth
Allow these 2 items to simmer on high in your crockpot or if using a stove top, cook onions until soft.
8 garlic cloves, minced
4 TBSP curry powder
2 tsp ground ginger
1 tsp red pepper, optional
1 tsp salt
1/2 tsp black pepper
2 bay leaves
2 cans 13.5 oz coconut milk, canned
Add chicken, garlic, curry, ginger, red pepper, salt, pepper and bay leaves. Allow to cook away in your crock pot for 2-4 hours on low. Add coconut milk 30 minutes before serving. Serve with Rice.
If you want garnishes for this dish, green onions, cilantro or minced peanuts are perfect.
Once curry is cool, place in freezer bags and freeze.
This made 4 meals for our family but you could easily double this if you want more for your freezer.
This recipe can be found in the Cookbook .