Ingredients
- 2 pounds boneless skinless chicken breasts
- salt and pepper
- 1/3 cup butter
- 2/3 cups chopped onion
- 1 tablespoon + 1 teaspoon curry powder
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 2 teaspoons sugar
- 2 teaspoons chicken bouillon powder
- 2/3 teaspoons salt
- 1/3 cup all-purpose flour
- 1 1/3 cups water
- 1 1/3 cups milk
- 2 teaspoons lemon juice
Instructions
Preparing For the Freezer:
- Rinse and trim chicken. Cut into bite-size pieces and lightly season with salt and pepper. Cook chicken in a large skillet over medium heat until no longer pink, about 10 minutes. Remove from heat and let cool.
- While chicken cools, melt butter in a large saucepan over medium heat. Add onions. Cook and stir until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook and stir for 2 minutes. Add flour; cook and stir for 2 minutes. Mixture should be a thick paste. Gradually add the water and milk; cook, stirring constantly, until the sauce has thickened. Once thickened, whisk in lemon juice. Let sauce cool.
- Spread sauce evenly over the chicken. Seal and freeze flat.
Prepare after Freezing:
- Completely thaw one entree in the refrigerator. In a large skillet over medium heat, bring the chicken curry to a simmer and cook until heated through. Do not boil. Serve over rice and with toppings, if desired.
Notes
I like to double the recipe, eat some for dinner, then freeze the leftovers.