Quick Freezable Chicken Curry Recipe

Freezable Chicken Curry

Not everyone thinks they can appreciate curry, and I respect that. If you’re not sure if you like curry, this is a mild curry recipe that is definitely worth trying.

Now, I’m not overly experienced in curry, so to make sure this recipe really is post-worthy, I invited my curry-loving SIL to come over and give it a taste. One of my husband’s colleagues happened to stop by right then too, so he got roped into a taste test as well.

My SIL and her kids all loved it and wanted more! The colleague liked it too and said it tastes similar to the curry he sometimes buys from a local Hawaiian food truck. Thumbs up!

Onion Chopping Tips:

When I need to chop up a lot of onion, I like to use a food processor. Quick and easy. Just peel and cut the onion into chunks, place the onion chunks in a food processor and pulse a few times. Don’t overdo it or you’ll have onion mush, but 3 pulses or so seems to be about right to get a nice chopped texture.

Chicken Cooking Tips:

If you double the recipe, cook the chicken pieces in two batches, each taking about 10 minutes to cook in a skillet. Then let it cool on a baking sheet or in a bowl, while you start on the curry.

When you’re making something to be frozen, you want the food to be cooled off before you put it in the freezer. Otherwise, it would drop the temperature in your entire freezer and create condensation inside the freezer meal bags.

Freezable Chicken Curry Ingredients:

Did you know you can buy chicken bouillon in powder form? I didn’t until I used it in the DIY Rice-A-Roni recipe. Some brands of chicken bouillon are better than others! I like Herb Ox brand.

I often use ginger paste in place of fresh, grated ginger. It is super easy and convenient, and I don’t notice a difference in the taste of the dish. Using fresh ginger and grating it by hand may be more cost-efficient though.

By the way, there may be several different options for curry powder. I use a MILD curry powder, but you can use what you like.

Making the Curry Sauce:

The butter, onion, seasonings, and flour cook together to form the roux for the sauce. Then you add the liquids and cook until it thickens to a nice creamy sauce. Keep in mind that it will probably thicken a bit more once it cools too.

It seems like it took about 15 minutes of cooking for my sauce to thicken up to where I wanted it. Don’t be scared off by the green color of the sauce, by the way.

Topping Off Your Freezable Chicken Curry

Offer toppings for your curry to dress it up a bit if desired. Here are some great topping options:

• Cilantro
• Toasted coconut
• Toasted almonds
• Fresh apple pieces
• Raisins
• Dried cranberries
• Chopped green onions
• Mango chutney
• Hot chili paste
• Sweet chili sauce
• Pineapple tidbits

Want some fun measuring cups? Check these out:

OXO Good Grips Mini Measuring Beaker Set.

Cute and fun way to measure 1 teaspoon up to 2 ounces of liquids, like food coloring, medicine, extracts, lemon juice, and more.

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Quick Freezable Chicken Curry Recipe

The whole family loves this freezer chicken curry meal!

4.34 / 5 ( 3 Reviews )

Print Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Serves: 6

Adjust Servings: 6

US CustomaryMetric

Ingredients

• 2 pounds boneless skinless chicken breasts
• salt and pepper
• ⅓ cup butter
• ⅔ 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
• ⅔ teaspoons salt
• ⅓ cup all-purpose flour
• 1 ⅓ cups water
• 1 ⅓ 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.

Recipe Notes

I like to double the recipe, eat some for dinner, then freeze the leftovers.

Nutrition

Calories: 341kcal | Carbohydrates: 12g | Protein: 35g | Fat: 16g | Sodium: 711mg | Fiber: 1g | Sugar: 5g