Freeze: Chicken Curry Stir-Fry

Ingredients:

• 1 can (425 g) coconut milk
• 1 tbsp. curry powder
• 1 tbsp tomato paste
• 1/4 - 1/2 tsp red pepper flakes
• 2 pieces of 5 cm ginger root, peeled and grated
• 2 cloves garlic, grated
• 1 package (280 g) of frozen green peas
• 1 small head of cauliflower, stem removed, head broken into small florets
• 600 g skinless and boneless chicken breasts, cut into 1 cm pieces.
• 4 large naan bread, heated
• Fresh coriander leaves and natural yogurt, for serving

Preparation:

1. In a large microwave-safe bowl, combine the coconut milk, curry powder, tomato paste, chili flakes, ginger, garlic, 1 teaspoon salt, and a pinch of freshly ground black pepper. Add the green peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Remove the wrap and let the cauliflower cool to room temperature.
2. Place the vegetables and marinade in a large zip-lock plastic bag and add the chicken. Press out most of the air and seal the bag, then gently toss to coat the chicken with the marinade. Freeze until ready to cook. Defrost in the refrigerator at least 24 hours before cooking.
3. Place the chicken, vegetables, and marinade in a large skillet and heat over high heat. Cook, stirring frequently, until the chicken is cooked through, about 12 minutes. Season with salt and pepper to taste.
4. Divide the chicken and vegetables among four plates. Serve each serving with naan bread, garnished with cilantro leaves, and a drizzle of yogurt.