1 to 1.5 pounds of boneless chicken, cubed
2 cups of milk (use a dairy free option if needed)
2 tsp curry powder
1 small yellow onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 head of cabbage, chopped
Add all ingredients except milk to a gallon zip lock bag. Freeze flat. Cook on low for about 4 hours or until done, adding the milk in during the last 15 minutes of cooking.
Comments
52 responses to “Chicken Curry with Cabbage and Peppers”
I’m very sad and disappointed about this dish. I have attempted it 2x and it is curdled and separated each time. Im not using spoiled milk either. I’ve also tried it with canned coconut milk and the same thing happened :/. I definately WON’T be making this one again…
If you freeze the milk it will separate (it won’t be “bad” or “spoiled”, just separated and look curdled), add the milk on the day of cooking ( or even in the last few hours of cooking if you’re able to ) and you won’t have it separate. 🙂 Sorry it didn’t work out for you!
For a Thai-like alternative that NEVER curdles, just sub coconut milk…much sweeter curry!
It say’s freeze all ingredients…except milk, you add that during the last 15 mins of cooking.
I actually prefer it without the milk. .. it has a more savory brothy taste to it. Otherwise, I add almond milk at the very end and it is overall the BEST recipe I’ve ever had!
What do you serve with this? I usually put it over rice, but I want something else to go with it. All the other sides to curry I’ve looked up are very time consuming, with lots of ingredients, that kinda defeats the purpose of planning ahead! 🙂
How many servings will this recipe make? Love chicken curry!
I’m REALLY upset! The milk in this recipe curdled. It’s a lot of money and effort wasted! This was a brand new carton of milk. Boo.
Not sure if you have read others posts, but Jessica stated that its not curdled, just looks that way. All you have to do is add the milk the day of cooking instead of freezing and it wont look like that 🙂
How many people does one recipe feed?
How many servings for this Recipie?
This was a great and easy recipe. Thank you for your time sharing it.
My milk curdled also. I added it the day of cooking, so it was never frozen. Disappointed in wasting so much food! 🙁
[…] Chicken Curry. A while back I made a bunch of freezer meals, but this is one we never tried at the time, so I […]
To the ones who say their milk curdled…. did you add the milk in the last 15 mins of cooking like Jessica said. She said to slow cook for 4 hours and add the milk in the last 15 mins….. and yes adding coconut cream will give it a Thai influence and you do not need to worry about the milk curdling…
To the ones who say their milk curdled…. did you add the milk in the last 15 mins of cooking like Jessica said. She said to slow cook for 4 hours and add the milk in the last 15 mins….. and yes adding coconut cream will give it a Thai influence and you do not need to worry about the cream curdling…
What do you serve this with? or do you eat it like a soup?
I use a recipe similar to this instead of milk I use broth. So if you are having trouble with curdling try broth.
Do you put the chicken in the freezer bag with the other ingredience raw??
If you add the milk the last 15 mins, then do you cook this in a crock pot with no added liquid ubtil the end? I’m not used to cooking in aslow cooker without at least a small amount of added liquid.
Beth, I’ve never added anything to whatever I’m cooking in my crock-pot and have never had a problem. The meat, vegetables cooked with the lid on creates its own juice. So if you add the milk there at the end as the recipe suggests you should be fine.
Do you put the ingredients into the crock right out of the freezer or defrost first? Do the peppers turn mushy?
So I made this last night … Absolutely love it!! Turned out amazingly and my milk didn’t curdle!!! Lol. My question is once made ( fully cooked) did anyone freeze. Just wondering if the milk would spoil? It’s only me and my small son so this makes quite a bit for just the two of us
I made this today with some rice and my boys love it! Thank you for sharing this recipe. It’s was super easy and yummy.
I always read comments to find variations and hints so I decided to share mine too. Made this for dinner from fresh ingredients since I happen to have them. Came out great! I didn’t have enough chicken to feed the entire family so I upped the veggies. I used some homemade frozen chicken stock as well. Instead of milk I stirred sour creme into our served bowls and poured over rice. This was great. I’m going to save the extra broth and recycle it into a soup. Thanks for the inspiration for dinner tonight it came out delightful. Enjoy
I’m sorry, maybe I did something wrong, but this came out soooooo bland! Maybe it my curry seasoning, maybe it was something else, but it was just not good. Even tried to add some spicy cheese to the serving on my plate but still tasted bland. Had to throw the rest away. At least my milk didn’t separate 🙂
Came out very bland. I tasted it at 4 hours before adding the milk. So I threw in an additional 2 T of Curry and also about 1T of Garam Masala spice. Then cooked on low for another 20 mins to set the added spice then added milk. It came out OK but not sure I’d make this again.
Hi there! Do you use Twitter? I’d like to follow you if that would be okay.
I’m absolutely enjoying your blog and look forward to new posts.
I like the concept of freezer meal. This curry chicken recipe is a very simple (in sense of process) meal. Yes, I’ve prepared this dish and have cooked it several times already. The first time I cooked it turned out very bland so the next time I prepared this for the freezer I season the chicken with the curry powder and an extra tablespoon of Indian curry mix first. I then put it with the rest of the ingredients in the freezer bag to freeze. On the day of cooking I add one cup of (light) coconut milk during the last 15-20 minutes. It turned out very good, my family love it.
the chicken and veggies create juice as they cook… the other thing to note is you HAVE to add the milk the last 15 minutes…. not at the beginning of cooking the recipe.
I’m still reading the book but would love to have privy to your recipes so please email them to me. Thanks so much! (P.S: I’m 74 years old and need to lose approx. 50 lbs.
Hi! Just curious, at what point do we add salt to this dish?
I like to add my salt while my food is cooking.
Milena,I like to add the salt while I’m cooking mine.
I’m eating this right now and IT IS DELICIOUS! I did add some extra spices to it (more curry powder, kosher salt, garlic powder, cumin, ground red pepper, black pepper)and I used coconut milk at the very end. SO good, will definitely be on my menu! Thanks so much for sharing. 🙂
How many servings are in this recipe?
Suz, All of these recipes serve 4-5 people.
WHERE DOES ALL TEH LIQUID COME FROM IF YOU WAIT TO PUT THE MILK IN?
Great comment! I was just wondering the samething.
Milk will curdle when it is cold and you add to a hot ingredients. Try warning you milk a bit before you add to the hot crock pot.
I obviously need to proofread my comments before I post. I meant to say. “Cold Milk will curdle when you add to hot ingredients. Try WARMING your milk before you add it to the hot crock pot.”
When you’re prepping the meal for the freezer before cooking it, do you cook the chicken first or wait and cook it with the other stuff in the crockpot?
Made this tonight and used coconut milk, I added potatoes and used an extra pepper, onion and cabbage also 2 pounds of chicken and 3.5 tsp of curry. Served it over rice…BLAND doesn’t even begin to describe it. I tried to thicken it with corn starch added salt, pepper and even chalula. BLAHHHHH…
All you need to do is add spices till you get your desired taste, some people have a different pallet then others and spices can seem blander then the next. Adjust to YOUR pallet :D.
Use cream instead of milk…less chance of it curdling. I make curry constantly at work and I find its the better alternative….or like someone said above, use coconut milk for a sweeter curry ((also proper curry depending on what region :D)) also im so making this tonight!
Just a suggestion. I haven’t tried this recipe but most crockpot books
Tell you not to add the spices at the beginning because they lose their flavor if you do. They recommend the last 15 or so minutes.
Hi,
I’m going to make a batch tomorrow.what kind of time adjustment should I make if I’m not freezing it? Normally I would freeze it, but during the weekend, I’d rather just cook it fresh.
another question. If you freeze it, do you thought first, or just remove it from the bag and put it in the crockpot frozen. This recipe, doesn’t say anything about falling, however, some of your other ones too. Like your bacon wrapped chicken for instance.
Thaw it. Voice recognition or lack thereof!
I added a pretty large amount of curry, salt and garam masala. I also used coconut milk instead of regular. I did not have any curdling but I was still relatively disappointed with the flavor of this dish. I would research more on what I could change about the flavoring before making it again.
A tip for preventing the milk “curdling”. Before adding the milk slowly add some of the hot broth from the dish to the milk to temper it. Once the chill is off the milk you can add it to the dish. Anytime you are working with dairy this is a good rule of thumb to follow.
That’s not just logic. That’s really seeisbln.