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Freezer-Friendly Chicken Curry

A flavorful and hearty chicken curry that's perfect for meal prep and can be easily frozen for later enjoyment.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp olive oil for cooking
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 2 tbsp curry powder adjust to taste
  • 1 can coconut milk 13.5 oz
  • 1 cup frozen peas added for color and nutrition
  • 1 tbsp soy sauce for added flavor
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste

Instructions
 

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and sauté until translucent, about 3 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the chicken pieces to the skillet, cooking until they are no longer pink, about 5-7 minutes.
  • Sprinkle the curry powder over the chicken, stirring well to coat the pieces evenly.
  • Pour in the coconut milk and soy sauce, bringing the mixture to a simmer.
  • Add the frozen peas, lime juice, salt, and black pepper, cooking for an additional 5 minutes until heated through.

Notes

Cool the curry completely before portioning into freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove or in the microwave until heated through.