Freezer Meal Recipe – Curry Chicken and Brown Rice

Chicken curry is a staple around our house. We eat it almost every week. I love my Chicken Curry Recipe, but sometimes it’s a little too time consuming for those busy nights. Plus, I had a lot of bulk chicken to cook up, so I had a genius idea to turn the recipe into a freezer meal. You can always cut it in half if you don’t want to deal with 20 lbs of chicken {yowzas!}, or even make a single batch according to the original recipe. Anyway you plan it, I totally suggest you make it. It’s so freakin good!!

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Freezer Meal Recipe - Curry Chicken and Brown Rice

Author Mavis Butterfield

Ingredients

• 20 lbs boneless chicken breast , cooked and shredded
• 4 large onions , chopped
• 10 tablespoons olive oil
• 20 tablespoons flour
• 12 tablespoons curry powder
• 6 teaspoons ginger
• 6 teaspoons salt
• 2 cups honey
• 1 1/3 cups soy sauce
• 12 cups chicken broth
• 20 cups cooked brown rice {about 10 cups uncooked}
• 10 disposable 9x13 pans

Instructions

1. Cook chicken any which way you please {I used my crock pot}, and then drain and shred. Cook brown rice {I use a rice cooker and do 10 cups rice, 15 cups water}.
2. In a heavy stockpot, saute onions in olive oil over medium heat until translucent. Add chicken broth, honey, and soy sauce to the pan and stir. Slowly whisk in flour, curry, ginger, and salt until there are no lumps. Add cooked chicken. Reduce heat and let simmer for 30 – 45 minutes or until all the flavors are combined and the sauce has reduced a bit. Place 3 cups of rice in the bottom of 10 disposable 9×13 pans. Spoon the curry mixture equally among all 10 pans.
3. To Freeze: Cover with foil or lid and place pan on a cookie sheet so it freezes flat. When ready to use, cook from frozen for 45 minutes at 350 degrees.

Links to freezer pans I commonly use:

• Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″ 
• Aluminum Foil Deep Pans 9″ x 13″
• Round 9 Inch  Aluminum Foil Pans with lids 

Find More of My Freezer Meal Recipes