Freezer-Friendly Coconut Curry Chicken Stew
, 1 1/2–3 1/2 h, depending on method, Serves 4-6
A hands-off slow cooker stew of chicken, chickpeas and vegetables in a creamy red curry coconut broth, finished with spinach and lime.
| 680 g boneless skinless chicken breasts or thighs | Add everything but spinach & lime, stir | Cook high 3 hrs (or simmer 45-60 min) | Shred chicken, return to pot | Stir in spinach & lime, cook 2-3 min |
| 1 can (440 g) chickpeas, drained and rinsed | ||||
| 1 medium sweet potato, cut into 1/2-inch / 1.25 cm pieces | ||||
| 1 red bell pepper, cut into 1-inch / 2.5 cm pieces | ||||
| 225 g baby bella mushrooms, sliced | ||||
| 1 tbsp freshly grated ginger | ||||
| 2 cloves garlic, minced | ||||
| 1-2 tbsp red curry paste (to taste) | ||||
| 1 can full-fat coconut milk | ||||
| 3 tbsp low-sodium soy sauce | ||||
| 1 tbsp brown sugar | ||||
| 1 tsp kosher salt | ||||
| 1/4 tsp freshly ground black pepper | ||||
| 90 g fresh spinach | ||||
| 1 lime, juiced |
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