Freezer Meal Recipes: Chicken Curry
A family-friendly Chicken Curry Recipe!
Not everyone thinks they can appreciate curry, and I respect that. (Even though I definitely tried to persuade my neighbor to give it a try this week. I’ll get her next time!) If you’re not sure if you like curry, this is a mild curry recipe that is worth trying.
P.S. 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!
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.
I cook the chicken pieces in two batches, each taking about 10 minutes to cook in a skillet. Then I let it all cool on a baking sheet, while I 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.
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. Anyway, it came in handy for this recipe too. The other ingredients in the curry are fairly common ones that you are probably at least a little bit familiar with.
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, is 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.
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 pea green color of the sauce, by the way. (And the color might actually be a bit different depending on the curry powder you use.)
Offer toppings for your curry to dress it up a bit, if desired- toasted coconut, toasted almonds, fresh apple pieces, raisins, dried cranberries, chopped green onions, mango chutney, hot chili paste, sweet chili sauce, or pineapple tidbits.
This recipe is from the cookbook Fix, Freeze, Feast.
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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Learn more about Freezer Meal Cooking:
- Benefits of making freezer meals
- Freezer Meal Recipes
- How to start a Freezer Meal Group
- How to Shop for Freezer Meal Recipes
- How to Prepare Freezer Meals
- What Foods Don’t Freeze Well
Freezer Meal Recipes: Chicken Curry
- 2 pounds boneless skinless chicken breasts
- 1/3 cup butter
- 2/3 cups chopped onion
- 1 tablespoon + 1 teaspoon curry powder
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic (about 18 cloves)
- 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
- 6 pounds boneless skinless chicken breasts
- 1 cup butter
- 2 cups chopped onion (about 2 medium)
- 1/4 cup curry powder
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic (about 18 cloves)
- 2 tablespoons sugar
- 2 tablespoons chicken bouillon powder
- 2 teaspoons salt
- 1 cup all-purpose flour
- 4 cups water
- 4 cups milk
- 2 tablespoons lemon juice
Preparing For the Freezer:
- Rinse and trim chicken. Cut into bite-size pieces. Cook half of chicken in a large skillet over medium heat until no longer pink, about 10 minutes. Then repeat with the remaining chicken. Remove from heat and let cool. Divide cooled chicken evenly among 3 one-gallon freezer bags.
- 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.
- Divide cooled 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.