Jarred curry sauce with veggies & chicken thighs. Serve over rice.

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Name: Easy Butter Chicken Curry (meal prep)
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 10
Cuisine: Indian-American
Ingredients: 2 jar curry sauce (12 oz each); 1 pound chicken thighs boneless, skinless; 3 bags frozen stir fry vegetables Cauliflower mix is best.; 5 cups basmati rice prepared

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INGREDIENTS

2 jar curry sauce (12 oz each)
1 pound chicken thighs ; boneless, skinless
3 bags frozen stir fry vegetables ; Cauliflower mix is best.
5 cups basmati rice ; prepared

INSTRUCTIONS

For prep:

1. Pour curry sauce in crock pot.

2. Add 1 jar of water. Stir to make similar consistency throughout.

3. Put chicken thighs in crock pot. Cover with sauce.

4. Cook on low for 4 hours.

5. Shred chicken.

5. Add veggies. Stir to cover with sauce.

6. Cook on low for 30 minutes.

To Package:

1. Put 1/2 cup white rice in each bottom of 10 containers.

2. Divide curry evenly among 10 containers.

3. Refrigerate for up to 1 week.

To Serve:

1. Vent lid.

2. Microwave 1.5 minute.

3. Stir. (I like rice & sauce mixed. Use a divided container if you don't.)

4. Microwave 1.5 minutes.

5. Check temp before eating.

NOTES

Do not freeze.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 10 Servings

Calories: 510
Calories from Fat: 92 (18%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 2.7g
Cholesterol 38.1mg		12 %
Sodium 42.3mg		1 %
Potassium 336.8mg		9 %
Total Carbohydrate 86.5g		25 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 82.6g
Protein 16.7g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 510

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