In a slow cooker, add the diced onions, crushed garlic, ginger, curry powder, salt, mango chutney, and coconut milk. Stir well to combine.
Place the chicken breasts into the slow cooker, ensuring they are covered by the sauce. Cook on high for 4 hours.
While the curry cooks, prepare the pancake muffins. In a bowl, whisk together the flour, milk, egg, maple syrup, vanilla paste, and baking powder until smooth.
Pour the pancake batter into silicone muffin molds. Top the batter with blueberries and chocolate chips.
Bake the pancake muffins in the oven at 170°C for 15 minutes.
Once the chicken is fully cooked, remove it from the slow cooker and dice or shred it on a cutting board.
In a small measuring cup, mix the cornflour and water to create a slurry. Stir this into the sauce in the slow cooker to thicken it.
Return the chopped chicken to the thickened sauce in the slow cooker and let it heat through together for a few minutes.
Cook a large batch of rice separately. Mix the cooked rice directly into the chicken curry.
Portion the chicken curry and rice mixture into containers to freeze for meal prep. Serve with a dollop of Greek yogurt if desired to cool the spice.
Cook it hands-free.
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