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.
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.
|A big pot of curry sauce|
|Right before I threw it all in bags, extra rice to freeze with it on left, leftovers for lunch today on right.|