Coconut Chicken Curry (Make-Ahead Freezer Meal)

Ingredients and Weight:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon tomato paste
• 1 can (14 ounces) unsweetened coconut milk
• 1 tablespoon red curry paste
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Preparation Time:

30 minutes

Preparation Time:

2 hours (including freezing and thawing time)

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
2. Add the onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute longer.
3. Add the coconut milk, curry paste, cumin, coriander, salt, and pepper to the skillet. Bring to a simmer and cook for 5 minutes, or until the curry is fragrant.
4. Add the chicken broth and return the chicken to the skillet. Reduce heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
5. Stir in the cilantro. Allow the curry to cool completely.
6. Divide the curry into freezer-safe bags or containers. Freeze for up to 3 months.
7. To serve, thaw the curry overnight in the refrigerator. Reheat over medium heat until warmed through. Serve with lime wedges on the side.

Nutritional Information:

(Per serving) * Calories: 350 * Fat: 15g * Carbohydrates: 40g * Protein: 30g

Dish Characteristics:

• Savory and aromatic
• Creamy and rich
• Gluten-free
• Make-ahead and freezer-friendly

User Comments:

• "This curry is delicious and so easy to make! I love that I can freeze it and have a quick and flavorful meal on hand whenever I need it."
• "The coconut milk and curry paste give this dish a wonderful flavor. It's perfect for a cold winter night."
• "I'm not a big fan of curry, but even I enjoyed this dish. The chicken is tender and the sauce is flavorful but not too spicy."

Special Precautions and Tips:

• If you don't have red curry paste, you can use green curry paste instead.
• To make the curry spicier, add more red curry paste to taste.
• If you don't have time to freeze the curry, you can store it in the refrigerator for up to 3 days.