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Chicken Curry Recipe

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This recipe for Chicken Curry is from Freezer Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds boneless skinless chicken breasts
1/3 cup butter
2/3 cups chopped onion
1 tablespoon + 1 teaspoon curry powder
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons sugar
2 teaspoons chicken bouillon powder
2/3 teaspoons salt
1/3 cup all-purpose flour
1 1/3 cups water
1 1/3 cups milk
2 teaspoons lemon juice
Directions:
Directions:
PREPARING FOR THE FREEZER:
Rinse and trim chicken. Cut into bite-size pieces. Cook chicken in a large skillet over medium heat until no longer pink, about 10 minutes. Remove from heat and let cool.
While chicken cools, melt butter in a large saucepan over medium heat. Add onions. Cook and stir until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook and stir for 2 minutes. Add flour; cook and stir for 2 minutes. Mixture should be a thick paste. Gradually add the water and milk; cook, stirring constantly, until the sauce has thickened. Once thickened, whisk in lemon juice. Let sauce cool.
Spread sauce evenly over the chicken. Seal and freeze flat.

PREPARE AFTER FREEZING:
Completely thaw one entree in the refrigerator. In a large skillet over medium heat, bring the chicken curry to a simmer and cook until heated through. Do not boil. Serve over rice and with toppings, if desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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