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Easy Chicken Curry

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This deliciously simple Chicken Curry recipe is the perfect way to turn boring old chicken into a meal your whole family will love.  And it comes together in minutes (and is freezer friendly too!)

It’s no secret that we LOVE quick & easy freezer meals around here, especially ones that use budget-friendly ingredients!  Believe it or not, this tender, juicy, flavor-packed Chicken Curry is a winner.  It’s uses mostly basic ingredients, whips up in minutes, then goes straight from the freezer to the crockpot to the table, all while tasting like you spent hours slaving away in the kitchen!

DIG DEEPER


Learn Freezing 101: What (and how) to freeze. Simply opt-in below to have the Freezer Food Cheat Sheet sent straight to your inbox!

To make it as part of a freezer cooking day, just split the sauce & chicken into multiple bags, then throw it right into the freezer–no cooking required!

Chicken in the crockpot can get very dry, especially when it is cut into smaller pieces.  I used boneless skinless thigh meat rather than breast meat because it has a lot more fat, which helped keep the meat nice and moist.

 

Easy Chicken Curry ingredients

Here is what you need:

3-4 pounds skinless, boneless chicken thighs
2 tablespoons fresh lemon juice
2 tablespoons Chili powder
1 tablespoon salt
6 garlic cloves, minced
2 tablespoon Garam Masala
3 tablespoons butter, melted
1 tablespoon ginger paste
1 red chili pepper, chopped
1 28oz. can crushed tomatoes or 2 15oz can diced tomatoes with chilies
4 tablespoons honey
2 cartons chicken stock
1 cup plain yogurt (cooking day only)
1 cup cooked rice (cooking day only)
 

Cut the chicken thighs into chunks in a bowl.

Step 1: Cut chicken into strips; set aside.

Cut the chili pepper and mince the garlic.

Step 2: Chop chili pepper, and mince garlic; set aside.

Mix together lemon juice, seasonings, veggies, honey, chicken stock, Garam masala, and melted butter.

Step 3: Mix together lemon juice, chili powder, salt, garlic, ginger, red chili peppers, crushed tomatoes, honey, chicken stock, Garam masala, and melted butter.

Divide mixture into gallon sized bags and freeze for later use.

Step 4: Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Divide mixture over top chicken.

Thaw slightly before cooking; cook on high for 3-5 hours, or until chicken is fully cooked.

Step 5: Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed.  It can also cook from frozen, it might just take a little longer.)

Ann yogurt into crockpot after chicken is fully cooked.

Step 6: Once chicken is cooked; turn heat off and add yogurt to crockpot and stir.

Serve this easy chicken curry over white rice for an easy freezer to crockpot weeknight meal.

Step 7: Serve chicken over cooked rice and along side some naan.

Instant Pot recipe update: Defrost chicken curry in the fridge the night before. Then place chicken curry in Instant Pot and add a 3/4 cup of water, close the lid making sure the vent valve is on the sealing position. Press the Pressure-cooking setting and set the time for 40 minutes. Once 40 minutes is up, do a quick release. Then remove at least one cup of liquid and turn IP to sauté. This helps the sauce to thicken and coat the chicken.

Easy Chicken Curry

This deliciously simple Chicken Curry recipe is the perfect way to turn boring old chicken into a meal your whole family will love.
Course Main Course
Cuisine Indian
Keyword Easy Chicken Curry
Prep Time 10 minutes
Cook Time 3 hours
Total Time 5 hours 10 minutes

Ingredients

  • 3-4 pounds skinless boneless chicken thighs
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Chili powder
  • 1 tablespoon salt
  • 6 garlic cloves minced
  • 1 tablespoon Garam masala
  • 3 tablespoons butter melted
  • 1 tablespoon ginger
  • 1 red chili pepper chopped
  • 1 28 oz. can crushed tomatoes or 2 15oz can diced tomatoes with chilies
  • 4 tablespoons honey
  • 2 carton chicken stock
  • 1 cup plain yogurt cooking day only
  • 1 cup cooked rice cooking day only

Instructions

  1. Cut chicken into strips; set aside.
  2. Chop green chili peppers, and mince garlic; set aside.

  3. Mix together lemon juice, chili powder, salt, garlic, ginger, red chili peppers, crushed tomatoes, honey, chicken stock, Garam masala, and melted butter.
  4. Divide chicken into 2 gallon size freezer bags (be sure to label bags first). Divide mixture over top chicken.
  5. Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)
  6. Once chicken is cooked; turn heat off and add yogurt to crockpot and stir.
  7. Serve chicken over cooked rice and along side some naan.

Recipe Notes

Crockpot Cooking time: 3-5 hours on low or 2-3 hours on high in slow cooker

Number of servings (yield): 4

Instant Pot recipe update: Defrost chicken curry in the fridge the night before. Then place chicken curry in Instant Pot and add a 3/4 cup of water, close the lid making sure the vent valve is on the sealing position. Press the Pressure-cooking setting and set the time for 40 minutes. Once 40 minutes is up, do a quick release. Then remove at least one cup of liquid and turn IP to sauté. This helps the sauce to thicken and coat the chicken.

 

Easy Chicken Curry | 10 Meals in an Hour | Food Made Simple | Freezer Cooking | Main Course Meat | Chicken Recipes

 

Easy Chicken Curry | 10 Meals in an Hour | Food Made Simple | Freezer Cooking | Main Course Meat | Chicken Recipes

13 Comments

  1. Juliette
    January 4 at 12:55PM

    Hi, I am so excited to get excited. My first year with this planner. I am checking out all the goodies.
    I LOVE, LOVE, this section! This is going to help me meal plan and CRUSH it! Thank you Ruth! 2017 is going to be epic! :0)
    This planner is all I can think about already, still getting acquainted with it, but wake up in the morning and run to my computer to read and check out everything that I can read to make this happen for me. I have a l.o.n.g. way to go. But, now I have a real plan! Woo Hoo

  2. Mary
    January 4 at 08:37PM

    Is this supposed to call for one red bell pepper not a chili pepper? I imagine a whole chili pepper would be incredibly spicey.

    • Ruth Soukup
      January 4 at 09:39PM

      I did use a whole chili pepper but if you are concerned about spice you can use less. Just remember to not keep the seeds.

  3. Joyce Fowler
    January 12 at 01:45AM

    The recipe at top seems to be doubled compared to one on bottom. Also did you use the tomatoes with chilies? It is not listed at bottom. Looks like a good recipe.

    Thanks,
    Joyce Fowler

    • Ruth Soukup
      January 12 at 06:59AM

      Hi Joyce,

      Thanks for catching my mistakes. You can use either the 1 28oz can of crushed tomatoes or the 2 15oz cans diced tomatoes with chilies. I hope you will give it a try and let me know what you think. 🙂

  4. January 15 at 01:13PM

    The recipe says to divide into 2 gallon bags. Does that mean 2 bags or x number of 2 gallon size bags.
    Later it says 4 servings, hmm.

  5. B
    April 7 at 11:50AM

    How many liquid ounces is 2 cartons? Your curry chicken sound so yummy. Please inform me.
    thank you

    • Ruth Soukup
      April 9 at 12:07PM

      Each carton of stock is 32 ounces. 🙂

  6. B
    April 11 at 11:39AM

    engredients mentioned red chili pepper; instructions mentions green
    instructions say cut in strips; picture looks like bite size

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