Chicken in Mango Cream Sauce Recipe // Freezer Meals 101

  • 3 boneless, skinless chicken breasts, cooked and cubed
  • 1/2 purple onion, sliced thinly
  • 1/2 green pepper, sliced
  • 2 tsp. garlic, minced
  • 1 heaping Tbsp. Madras curry paste
  • 2 Tbsp. flour
  • 1/2 cup chicken broth
  • 1/2 cup mango tangerine juice
  • 1 cup evaporated milk
  • 1 Tbsp. mango chutney
  • 1 tsp. red chilies

For serving:

  • spaghetti or other long noodle pasta
  • red pepper flakes (optional)
  • Parmesan cheese, grated (optional)

To cook the chicken, I like to use the oven.  I make many freezer meals at once, so this is the most efficient way. Put the chicken breasts in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing.

Place the cooked, cubed chicken, onions, garlic, peppers, flour, and curry paste into a large, resealable freezer bag. Give it a good shake to coat the chicken and veggies with flour and curry paste.

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