Chicken Curry 2

Chicken Curry 2Via: Passionate Homemaking

Sick smile

2-4 Chicken thighs, cut into chunks (depending on how much meat you would like!)
2 Tbsp whole wheat flour
1 Tbsp curry powder
4 Tbsp ginger, fresh and finely chopped
4-6 garlic cloves, fresh and finely chopped (start with four and add more as needed)
1 large onion, chopped
1/2 green apple, chopped
3 Tbsp curry powder
6 or more Tbsp whole wheat flour
1 Tbsp sea salt (lower this amount to 1-2 tsp if you are using canned chicken broth)
1 Tbsp rapadura or other natural sweetener
2 1/2 cups (or approx. 1 1/2 -15 oz cans) chicken broth
2 1/2 cans (14 oz) coconut milk

Combine chicken, 2 Tbsp of flour & 1 Tbsp of curry powder in a Ziploc or bowl to coat. Fry lightly in oil (preferably coconut oil) in a frying pan for just a few minutes until cooked. Set aside.

Combine fresh garlic, ginger, onion, apple, curry powder, flour, sweetener and salt in frying pan. Allow to fry under medium heat to mold the ingredients together (around 10 minutes), until onions are transparent, heated completely through. Add liquids – chicken broth & coconut milk, and stir frequently until heated through and thickened. Add more flour to thicken as needed. Add chicken.

Freezing Instructions:
Freeze in container, leaving room for expansion.

Serving Instructions:
Thaw overnight in the refrigerator, prepare rice and reheat the sauce.

The Verdict

Teriyaki Chicken {2}

{This is a different recipe from the one that I rated horribly}

In the bag (split between 2)
3 lbs bnls sknls chicken breast, cut into pieces
3/4 cup granulated sugar
3/4 cup soy sauce
1 T. grated fresh ginger
2 cloves garlic, minced.

Throw in freezer bags, give it a shake and freeze flat.

Instructions for bag:
Thaw and cook in a heated skillet until chicken is done, add frozen vegetables for the last 10 minutes. Serve over rice.

Coconut Chicken Curry

Chicken CurryAdapted from: Martha Stewart and Mama and Baby Love

Divide into 2 bags:
3 lbs boneless, skinless chicken breast, chopped
2 medium onions, chopped
1 zucchini, chopped
2 cups baby carrots
2 cans chopped mangos
8 cloves garlic, minced
1 oz peeled, fresh ginger, thinly sliced
4 T curry powder
2 t coriander
2 t cumin
kosher salt to taste

Instructions for bag:
Add 1 can coconut milk and bag to slow cooker, cook on low 12 hours. Add 1 can coconut milk and bag of frozen peas 25 min before serving.

Orange Chicken

IN THE BAG
2 cups carrots
2 cups bell peppers
1 lb cubed boneless skinless chicken breasts
3 cloves garlic, minced
1 t salt
1/2 t pepper
8 oz. orange juice concentrate (orange pineapple will work as well)

TO COOK– Cook on low in crock pot, 4 to 6 hours

TO SERVE– Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.

Via: Kojo Designs