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}.

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.

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.