Total Time
Prep 20 mins
Cook 20 mins

This is a curry recipe for the freezer. I got it from Fix, Freeze, Feast.

Ingredients Nutrition


  1. Cut chicken into bite sized pieces and cook over meduim heat until no longer pink. Remove from heat cool and divide between 3 one gallon freezer bags.
  2. Melt butter in a seperate saucepan over meduim heat. Add onion and cook until soft. Add curry powder,ginger, garlic, sugar, bouillon, and salt cook and stir for 2 minutes. Add flour cook and stir for 2 minutes.
  3. Gradually add water and milk. Cook stirring constantly until the sauce thickens. Whisk to make a smooth sauce and add lemon juice.
  4. Cool and divide evenly over chicken.
  5. Seal and freeze.
  6. To use one entree. Take out and thaw completely in the refrigerator.
  7. Heat in skillet over meduim heat. Do not boil.
  8. Serve over rice.

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