Freezer Curry Recipe

Crafting this chicken curry is like taking a vivid spice journey, full of warm, comforting aromas that wrap around you like a cozy sweater on a fall day. As I let the chicken simmer in the creamy coconut milk, absorbing the rich tapestry of flavors from the ginger, garlic, and spices, I can’t help but anticipate the symphony of tastes waiting to dance across my taste buds as I savor each bite, especially with a sprinkling of fresh cilantro on top.

I enjoy preparing Freezer Curry, a dish I think you’ll relish for its aromatic spices. My recipe calls for an onion base, then ramps up the flavor with copious amounts of minced garlic and grated ginger.

Those three ingredients, onion, garlic, and ginger, are the classic base for just about any South Asian dish I’m interested in making. I often think of the three as a triumvirate of flavor that holds my South Asian cooking together.

After the dish’s robust base comes the bold flavors of curry powder, cumin, and a touch of cayenne pepper. To hit on the classics yet again, these ingredients are the foundation for just about any South Asian-style “curry” I make.

Then come the components that make the recipe an actual dish, not just a pot of very seasoned liquid. Diced tomatoes and rich, creamy coconut milk make the sauce luscious.

Tender chicken (which can easily be subbed out for jackfruit, tofu, or almost any other protein) and sweet peas round out the dish.

Freezer Curry Recipe Ingredients

• Vegetable Oil: Provides a neutral base for sautéing ingredients.
• Onion: Adds depth and natural sweetness; rich in antioxidants.
• Garlic: Enhances flavor with a pungent zest; contains vitamins C and B6.
• Fresh Ginger: Adds warmth and spice; aids digestion and reduces inflammation.
• Curry Powder: A mix of spices offering vibrant color and complexity.
• Coconut Milk: Lends creamy texture; provides healthy fats and a tropical essence.
• Chicken Breast: Lean protein source; supports muscle growth and repair.
• Cilantro: Fresh garnish; rich in vitamins A, C, and K.

Freezer Curry Recipe Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 pound chicken breast, cut into 1-inch pieces
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Cooked rice for serving

How to Make this Freezer Curry Recipe

1. In a large skillet or pot, heat the vegetable oil over medium heat. Add the diced onion and cook until tender and see-through, about 5 minutes.

2. Add the minced garlic and grated ginger, and cook for another minute until they become aromatic.

3. Add the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Stir well to coat the onions and let the spices toast for about 1 minute.

4. Add the can of diced tomatoes, including the juice, and stir to mix with the spices.

5. Combine the tomato mixture with the coconut milk. Stir well and serve.

6. Simmer the sauce, then add the chicken pieces. Stir the chicken into the sauce until it is thoroughly coated.

7. Lower the heat to low and put a lid on the skillet, letting the curry marry for 15 to 20 minutes, or until the chicken is fully cooked.

8. Fold in the frozen peas and cook for 5 more minutes until heated through.

9. Taste and adjust the seasoning of salt and pepper, if necessary, to make the curry delicious.

10. Serve the hot curry over cooked rice, garnished with fresh cilantro.

Freezer Curry Recipe Equipment Needed

1. Large skillet or pot with lid
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Can opener
7. Grater (for ginger)
8. Measuring cup
9. Serving spoon
10. Rice cooker or pot (for cooking rice)

FAQ

• Can I use different protein instead of chicken?Indeed, substituting chicken in this recipe is straightforward. You can use tofu, shrimp, or chickpeas for a vegetarian (or clean seafood) version of this recipe.
• How spicy is this curry?The curry maintains a gentle level of heat, but the amount of cayenne pepper can be adjusted to your liking, or it can be left out entirely for a less spicy, still delicious, dish.
• What type of curry powder should I use?You can use any type of general curry powder that you like. Whether it is mild or hot depends on your taste.
• Can I make this curry ahead of time?This curry can be prepared ahead of time and stored in the freezer for as long as 3 months. Simply reheat it slowly on the stovetop, and you’ll be good to go!
• Is it possible to use fresh tomatoes instead of canned?Of course, you can use fresh tomatoes. You’ll need around 2 cups of diced fresh tomatoes to replace the quantity you would use of canned tomatoes.
• Can I use light coconut milk instead of regular?You can indeed use light coconut milk if you want a version that is lower in fat, but it might not be as creamy.
• What sides go well with this curry?Basmati rice, naan bread, or a simple green salad make a lovely combination with this curry.

Freezer Curry Recipe Substitutions and Variations

When using olive oil or coconut oil, you can expect different flavors from your dish than if you had used vegetable oil. If you want the flavor of your dish to be more intense than it would be with vegetable oil, try using sesame oil.
Chickpeas: Substitute with chicken or, for a vegetarian option, tofu or shrimp.
Coconut milk: Substitute with heavy cream or almond milk for a new texture.
Substitutes for frozen peas: Chopped bell peppers and green beans make good replacement options.
Cilantro: If you don’t have any, use fresh parsley or basil.

Pro Tips

1. Sear the Chicken Before adding the chicken to the sauce, sear it in the pan with a bit of oil until it’s golden brown on the outside. This adds flavor and texture.

2. Bloom the Spices Ensure the spices are toasted well with the onions, garlic, and ginger before adding the liquids. This enhances their flavors and adds depth to the curry.

3. Use Fresh Tomatoes If you have fresh tomatoes on hand, consider using them for a fresher taste. Blanch, peel, and dice them before adding, or blend them into a puree for a smoother sauce.

4. Coconut Milk Quality Opt for full-fat coconut milk for a richer and creamier texture. Light coconut milk can make the curry thinner and less flavorful.

5. Rest the Curry Let the curry rest for a few minutes after cooking. This allows the flavors to meld better, making the dish even more delicious when served.