With cooler weather moving in, an easy, warm, no-fuss meal is exactly what we want. This Freezer-Friendly Coconut Curry Chicken Stew checks all the boxes. It’s built on protein-packed chicken and chickpeas, fibre-rich vegetables like sweet potato, mushrooms, and spinach, and a creamy coconut-milk base for a balanced, satisfying bowl.

This recipe is also practical for busy weeks: prep the ingredients and freeze them, then tip everything into a pot when you’re ready to cook. Serve over brown rice or quinoa for extra fibre, or enjoy on its own as a one-pot dinner.

Why it’s a smart choice

  • Protein + fibre: Helps keep you full and supports steady energy.

  • Micronutrients: Sweet potato (beta-carotene), spinach (folate, iron), mushrooms (B-vitamins).

  • Gentle on digestion: Ginger and curry spices can support digestive comfort for some people.

  • Meal-prep friendly: Freezer method reduces weeknight effort without sacrificing nutrition.

Try this recipe out today!

Ingredients

  • 1 1/2 lbs. boneless skinless chicken breasts or thighs
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • 1 medium sweet potato, cut into 1/2-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 8 oz. baby bella mushrooms, sliced
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1-2 tablespoons red curry paste (depending how spicy you like it!)
  • 1 can full-fat coconut milk
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups fresh spinach
  • 1 lime, juiced

For serving:

  • Cooked white or brown rice
  • Cilantro leaves
  • Sliced scallions
  • Lime wedges
  • Chopped roasted peanuts or cashews

Instructions

Slow Cooker Instructions: 

  1. To a slow cooker, add the chicken, chickpeas, sweet potato, bell pepper, mushrooms, ginger, garlic, coconut milk, soy sauce, red curry paste, brown sugar, salt, and black pepper.
  2. Stir everything together and cover the slow cooker with its lid. Cook on high for 3 hours.
  3. Remove the chicken from the slow cooker and place it on a plate or cutting board. Use two forks to shred it, then return it to the slow cooker.
  4. Stir the spinach and lime juice and cook for 2-3 minutes until the spinach is wilted. Taste and add more salt or soy sauce if desired.
  5. Serve in shallow bowls with cilantro leaves, scallions, lime wedges, and peanuts or cashews if desired. Enjoy!

Stovetop instructions: 

  1. To a large soup pot or Dutch oven, add the chicken, chickpeas, sweet potato, bell pepper, mushrooms, ginger, garlic, coconut milk, soy sauce, red curry paste, brown sugar, salt, and black pepper.
  2. Stir everything together and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 45 minutes to 1 hour until the chicken is fall apart tender.
  3. Remove the chicken from the pot and place it on a plate or cutting board. Use two forks to shred it, then return it to the slow cooker.
  4. Stir the spinach and lime juice and cook for 2-3 minutes until the spinach is wilted. Taste and add more salt or soy sauce if desired.
  5. Serve in shallow bowls with cilantro leaves, scallions, lime wedges, and peanuts or cashews if desired. Enjoy!

Freezer meal prep instructions: To a large zip-top freezer bag, add the chicken, drained chickpeas, chopped sweet potato, chopped bell pepper, sliced mushrooms, red curry paste, grated ginger, and minced garlic. When ready to cook, thaw the bag of ingredients in the fridge for 24 hours. (You can cook from frozen but will need to increase the cooking time!) Dump the contents of the bag into your slow cooker or soup pot along with the coconut milk, soy sauce, brown sugar, curry powder, salt, and pepper. Proceed to step 2, adding more cooking time if needed until the chicken is fully cooked.

Recipe from Brocc Your Body.

Looking for more nutrition support? Book with a Naturopathic Doctor or our Certified Functional Nutrition Practitioner today!