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Chicken Curry

2 Tbsp vegetable or olive oil
2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 large yellow onion, cut in half and thinly sliced
1 medium fresh jalapeño pepper, ribs and seeds removed, and minced
2 tsp grated fresh ginger
1 tsp minced garlic
1 Tbsp curry powder
1/2 tsp turmeric
1/2 cup plain yogurt
1/2 cup water
1/4 cup minced fresh cilantro
black pepper
1 cup cooked rice per serving

1. In a large skillet over medium-high heat, heat vegetable oil. Add chicken, onion and jalapeño, and cook, stirring frequently with a wooden spoon, for about 5 minutes or until chicken is just beginning to brown and onions are softened.

2. Stir in ginger, garlic, curry powder, and turmeric. Stir in yogurt, and cook, stirring frequently, for about 3 minutes or until thickened.

3. Stir in water and cilantro, and season with salt and pepper. Reduce heat, cover, and simmer, stirring occasionally, for about 15 minutes or until chicken in cooked through. Cool completely, package in zipper-lock plastic freezer bags, and freeze.

4. Alternatively, for a complete frozen meal, top cooled cooked rice with cooled Chicken Curry in a rigid freezer container. Label and freeze.

To reheat: Thaw in the refrigerator if desired. Heat thawed or frozen in a saucepan over medium heat, stirring frequently, until bubbling and heated through. Serve over rice. Alternatively, microwave thawed or frozen on high (with or without rice), stopping to stir every minute or so, until heated through.

The Complete Idiot's Guide to Easy Freezer Meals
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