Chicken Curry (taken from Fix, Freeze, and Feast)
- Number of Servings: 18
Ingredients
6 lbs bonelss, skinless, chicken breast cut into bite sized pieces.1 C of light butter2 C chopped onions1/4 C curry powder2 tbsp ginger root, minced18 cloves garlic, minced2 tbsp sugar2 tbsp chicken bouillon powder2 tsp table salt1 C all purpose flour4 C water4 C fat free milk2 tbsp fresh lemon juice
Rinse and trim chicken. Cut into bite sized pieces and cook thoroughly. Remove from heat and cool. Divide cooled chicken among three gallon sized freezer bags. While chicken cools, melt butter, add onions, and cook until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook, stirring for 2 minutes. Add flour and cook, stirring, 2 minutes longer, mixture will be a thick 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 sauce. Divide cooled sauce evenly over the chicken. Seal bags and freeze. To thaw: remove bag from freezer and place bag in fridge overnight. Heat curry on the stove top; be sure not to boil. Serve with rice or noodles. Makes 18 generous 1 cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user SCARLETT119.
Number of Servings: 18
Recipe submitted by SparkPeople user SCARLETT119.
Nutritional Info Amount Per Serving
- Calories: 246.6
- Total Fat: 5.5 g
- Cholesterol: 78.9 mg
- Sodium: 867.3 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.0 g
- Protein: 33.8 g
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