Coconut Curry Chicken

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  • 3 pound(s) boneless skinless chicken breasts
  • 2 pound(s) butternut squash chopped
  • 2 medium onions chopped
  • 8 clove(s) garlic minced
  • 1 ounce(s) fresh ginger minced
  • 2 tablespoon(s) curry powder
  • 1 teaspoon(s) ground coriandor
  • 1 teaspoon(s) ground cumin
  • salt
  • 2 can(s) coconut milk
  • 1 bag(s) frozen peas


  1. Place first 9 ingredients in a freezer bag and freeze. Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.
November 2012

This recipe is a personal recipe added by mommymaureen and has not been tested or endorsed by MyRecipes.

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