Tight Wad in Utah: Chicken Curry - Freezer Meal

Saturday, March 27, 2010

Chicken Curry - Freezer Meal

I took advantage of the Fresh market sale and bought 12lbs of chicken for $16!
Last night I made Chicken Curry from the "Fix, Freeze, Feast" book that I got free by using Swagbucks!

Here's the recipe:

About 6 pounds boneless, chicken half-breasts
1 cup butter
2 cups chopped onion
1/4 cup curry powder
2 T minced ginger (I used ground ginger)
2 T minced garlic
2 T sugar
2 T Chicken bouillon (I only used 2 squares)
2 t salt
1 cup flour
4 cups water
4 cups milk
2 T lemon juice
3 one-gallon freezer bags (I used 6 quart bags plus we had one meal for dinner last night) GOOD!

Cut chicken into bite size pieces
Cook over med. heat about 30 min.
Remove from heat and cool
Divide into freezer bags

While chicken cools melt butter in large saucepan over med heat
Add onions, cook until soft 5 min.
Add curry, ginger, garlic, sugar, bouillon, and salt
Cook stirring for 2 min
Add flour, cook, stirring 2 min more
Mixture will be a paste
Gradually add water and milk stirring constantly until sauce has thickened
Add Lemon juice after thickened
Cool sauce
Divide evenly into bags
Seal and Freeze

This turned out SO great!  We served it over brown rice and garnished with peanuts (cheap from Smiths!)

Coupons & Sales you can use for this recipe:

Fresh Market:
-Chicken Breasts $1.88/lb.
-Butter coupon here (you can also get a coupon for free bread!)  Thanks Savvy Sisters!

-Spice, herbs, extracts on sale at Smiths 40% off
-Planters Peanuts .49 using $1.50/1 facebook coupon (that one is no longer available, but you can still go there to get $1/2 coupon)

If you buy Ziploc bags remember you can submit for the SC Johnson Rebate (I've done 2 already AND received the checks!)  Buy 3 and you get $5 back.  You can do it 3 times (separate envelopes)  get detail and form here.

I LOVE this book so far!!
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mindy said...

How much chicken are you supposed to use for this recipe?

Audrey @ Tight Wad in Utah said...

Ha! I can't believe I forgot that You use 6 pounds of chicken boneless, skinless half-breasts.