Here is one of our new favorites. I love Thai food and when I worked outside the home I would stop at a Thai place around the corner from my office a few times a month to get their Yellow Curry Chicken, 3 star usually (medium spicy level). I've looked online for recipes to recreate it at home but most have pretty exotic ingredients that I don't buy on a regular basis, meaning I probably wouldn't actually make it. Then the other day I realized I could rent books on my kindle from our local library and the first one that came up was a freezer cooking recipe book called Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family. I made one batch for dinner last night and two for the freezer for when baby comes. Although it wasn't completely in the same ball park as authentic Thai curry it was delicious, everyone in the family liked it, and it wasn't too out there or spicy and I had everything in my pantry to make it. Win-win.
Curry Chicken
6 lbs. Chicken Breasts (the authors suggest the trays you can buy at Costco, I just used two packages about 2.5 lbs. each and it still made three meals)
1 cup (2 sticks) butter
2 cups chopped onion
1/4 cup curry powder
2 T minced ginger (I used bottled to save time)
2 T minced garlic (again I used bottled)
2 T sugar
2 T chicken bouillon granules
2 t salt
1 cup flour
4 cups water
4 cups milk
2 T lemon juice (I forgot this although I might add with the next two batches)
3 one gallon freezer bags labeled with contents and instructions
1. Rinse and trim chicken as desired. Cut chicken into bite-sized pieces and cook in a large skillet over medium heat until no longer pink (I cooked in batches so I didn't overcrowd the pan). Remove from heat and cool. Divide cooled chicken evenly among freezer bags.
2. While chicken cools, melt butter in a separate large saucepan (I used a big pot) over medium heat. Add onions and cook, stirring until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook stirring for 2 minutes. Add flour and cook, stirring for about 2 minutes longer. Mixture will be like paste. Gradually add the water and milk; cook, stirring constantly until the sauce has thickened. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool.
3. Divide cooled sauce over chicken.
4. Seal and freeze.
To Cook
1. Thaw completely.
2. Heat in a large skillet over medium heat until heated through.
3. Serve curry over rice.
I also added steamed canned carrots to mine since it add a tiny bit more nutrition, sweetness, color and the kind I used to buy had steamed carrots and potatoes in it so it just felt right.
Curry Chicken
6 lbs. Chicken Breasts (the authors suggest the trays you can buy at Costco, I just used two packages about 2.5 lbs. each and it still made three meals)
1 cup (2 sticks) butter
2 cups chopped onion
1/4 cup curry powder
2 T minced ginger (I used bottled to save time)
2 T minced garlic (again I used bottled)
2 T sugar
2 T chicken bouillon granules
2 t salt
1 cup flour
4 cups water
4 cups milk
2 T lemon juice (I forgot this although I might add with the next two batches)
3 one gallon freezer bags labeled with contents and instructions
1. Rinse and trim chicken as desired. Cut chicken into bite-sized pieces and cook in a large skillet over medium heat until no longer pink (I cooked in batches so I didn't overcrowd the pan). Remove from heat and cool. Divide cooled chicken evenly among freezer bags.
2. While chicken cools, melt butter in a separate large saucepan (I used a big pot) over medium heat. Add onions and cook, stirring until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook stirring for 2 minutes. Add flour and cook, stirring for about 2 minutes longer. Mixture will be like paste. Gradually add the water and milk; cook, stirring constantly until the sauce has thickened. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool.
3. Divide cooled sauce over chicken.
4. Seal and freeze.
To Cook
1. Thaw completely.
2. Heat in a large skillet over medium heat until heated through.
3. Serve curry over rice.
I also added steamed canned carrots to mine since it add a tiny bit more nutrition, sweetness, color and the kind I used to buy had steamed carrots and potatoes in it so it just felt right.
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| A big pot of curry sauce |
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| Right before I threw it all in bags, extra rice to freeze with it on left, leftovers for lunch today on right. |
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