Coconut Chicken Curry (Crock Pot and Freezer Meal)

Ingredients

• 3 pounds chicken
• 2 pounds butternut squash, chopped (or other variations - I did 1 lb. butternut squash and 1 lb. potatoes)
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• coarse salt
• 2 cans coconut milk
• 1 bag frozen peas

Instructions

1. Combine all the ingredients in a crock pot, minus 1 can of coconut milk and the frozen peas
2. Cook on low all day
3. 25 minutes before serving, add the remaining can of coconut milk and the frozen peas (I do this step at the same time that I start cooking the rice)
4. Roughly cut the chicken into smaller pieces before serving. Serve over rice

*To freeze this meal, put all the ingredients in a zip lock bag, minus the 2 cans of coconut milk and frozen peas, and keep in freezer until ready to use (write on the bag the instructions and other ingredients needed to make it easier the day of).

Adapted from Martha Stewart