🍛 Batch-Cooked Chicken Curry with Coconut Milk

Ingredients

• •1.5 lb (700 g) chicken breast
• •1 2/3 cups (400 ml), about 1 can coconut milk
• •1 tbsp (15 g) curry powder
• •14 oz (400 g), about 1 3/4 cups crushed tomatoes
• •1/2 oz (15 g), about 1 tbsp grated fresh ginger
• •2 onions onions

• Recipes with chicken breast
• Recipes with coconut milk
• Recipes with fresh ginger
• Recipes with onion

How to make it, step by step

1. Sauté the onion in oil until golden; add the curry powder and grated ginger and cook for 2 minutes.
2. Add the diced chicken breast and sear on all sides over high heat.
3. Add the crushed tomatoes and cook for 5 minutes; pour in the coconut milk and stir.
4. Simmer over low heat for 20-25 minutes until the sauce thickens and the chicken is tender.
5. Cool and freeze in portions; thaw in the refrigerator the night before or in the microwave.