Chicken Curry with Cabbage and Peppers - THM E

I found the original recipe on But the link isn't working so I can't direct you to it at the moment.

3 lb boneless chicken, cubed
4 cups milk - I used Almond.
4 tsp curry powder
2 small yellow onions
2 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 head of cabbage, chopped

Divide ingredients between 2 bags, in a ziplock bag, minus the milk. Freeze. Cook on low for about 4 hours until done. Add milk during the last 15 minutes of cooking.

Serve over rice or noodles.

Click here to print.


  1. What did people serve with this?

  2. Could you recommend a substitue for the cabbage?

  3. I have made this a number of times & have found it’s much more flavorful with some grated ginger and lime juice.

    1. Thanks for the tip. I always add a bit more, but I like it spicy so I am not sure everyone would appreciate the HOT peppers. LOL!

  4. Is this meant to cook in a crockpot with no liquids until the end?

    1. I did, but it does seem like it might need some doesn't it?


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