Wednesday, October 19, 2011

Freezer Chicken Curry



Well, my phone is not my preferred blog food camera, but when the main camera's battery is dead, this worked well in a pinch. (And PW's Photoshop Actions saved the photo, too!)

I'm back to whipping up more freezer meals. This time last year, I was 7 months pregnant and freezing as many meals as I could whip up and squeeze into any space in my freezers. This year I don't have the same sense of urgency, (or crazy urgings for pickled jalapenos!) but having meals on hand for busy nights make me feel all sorts of organized and prepared.

So after my last "big" shopping run to Sams Club, I set two whole chickens cooking in my slow cooker (after I removed the breasts and drumsticks and froze them separately), then removed all the cooked meat off. After I returned all the bones and leftover "stuff" (I think the correct term is carcass, but that word freaks me a little) to the slow cooker, I set it to cook away on some chicken broth....that sounds like a lot of work, doesn't it? I didn't feel like it that day, since the slow cooker did the majority of the heavy lifting.

So by the end of the day, I had already prepped the cooked chicken and chicken broth for this recipe, so it was an easy transition to whip up a meal with it!

Overall, this was a great meal, and made 6 BIG servings. We had more than enough for lunches for the rest of the week. As far as freezer meals go, this was one of the lightest prep work I've done in a long time. I also liked it can be frozen in a freezer bag, as it took up a lot less room than a casserole dish.

I steamed some stir fry veggies as our accompaniment, but the original recipe recommends mandarin oranges, banana slices, raisins, dry roasted peanuts, steamed snow peas, pineapple chunks or flaked coconut for topping. I had some leftovers later in the week topped with chopped almonds, and it was a great texture addition. I would highly recommend it!

Since I left out the cayenne pepper to appeal to the masses (i.e. the kiddos, which this dish didn't interest them anyway, who was I kidding?) the grown-ups added Sriracha to our individual plates, and it was a nice kick.


Freezer Bombay Chicken Curry
recipe adapted from the Don't Panic - More Dinner's in the Freezer
Makes 6 servings

1/2 cup butter, melted
1 cup onion, diced
1 clove garlic, minced
1/4 cup flour
2 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper (I left out)
3 cups water (I used chicken broth)
2 cup cooked chicken, chopped

In a medium saucepan, melt the butter, then add the onion and garlic. Saute onion and garlic until translucent but not browned. Add flour, curry powder, salt, pepper, ginger and cayenne pepper. Stir to thoroughly combine all the spices. Add the water or broth; simmer for 2 to 3 minutes until sauce is bubbly and slightly thickened. Add the cooked chicken, stir to completely distribute and heat thoroughly. Cool completely. Freezer in a labeled gallon size freezer bag.

To serve, thaw bag completely. (Easiest way is by a 24 hour thaw in the frig) Pour bag contents into a medium saucepan, and heat over medium heat until heated through and bubbly. Serve over rice