Chicken and Sweet Potato Curry
Chicken and sweet potato curry – it’s quick, easy and packs some full flavour. I did make one mistake, too much broth, so I’ll give you the updated version. Let’s get cooking!
Servings: 6 people
Ingredients
- 2 chicken breasts quartered
- 1 1/2 cups of sweet potato cut in 1 inch cubes
- 2 tablespoons of curry powder and fish sauce
- 1 teaspoon of hot sauce lime juice and garlic
- 1 can of mini corn bamboo shoots and coconut milk
- 1 large Spanish onion diced
Instructions
- First, prep all of your ingredients. I peeled the sweet potato, yet if you're a fan of leaving the skin on, then go for it!
- Put everything, including the coconut milk, in a large freezer safe bag. Freeze and cook right from frozen when you're ready.
- I like to write the directions on the bag - they are as follows: Dump the freezer meal into the slow cooker and cook on low for 8 hours.
- Cook according to the directions.
- Put on some rice and eat up.