Chicken Curry (taken from Fix, Freeze, and Feast)

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Nutritional Info

Servings Per Recipe: 18
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

View full nutritional breakdown of Chicken Curry (taken from Fix, Freeze, and Feast) calories by ingredient

Introduction

This makes (3) meals of 6 servings each, meant to be prepared and frozen. This makes (3) meals of 6 servings each, meant to be prepared and frozen.

Number of Servings: 18

Ingredients

6 lbs bonelss, skinless, chicken breast cut into bite sized pieces.

1 C of light butter

2 C chopped onions

1/4 C curry powder

2 tbsp ginger root, minced

18 cloves garlic, minced

2 tbsp sugar

2 tbsp chicken bouillon powder

2 tsp table salt

1 C all purpose flour

4 C water

4 C fat free milk

2 tbsp fresh lemon juice

Directions

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.