Saturday, January 23, 2010
Mango Curry Chicken Revisited
A while ago, I made Mango Curry Chicken. It was great, but we as a family felt that there was not enough liquid and the chicken dried out a bit. In revisiting, I made 3 bags of Mango Curry Chicken for the freezer, and each fed 2 adults and a child. Original recipe from Recipezarr but mine is different enough now that I'm rewriting the whole thing. Remember that this is a freezer recipe so you are intended to make it in a big batch. You'll need three freezer bags.
2t curry powder
2t ground coriander
1/2t ground cinnamon
1/4t cayenne pepper
1/8t ground cloves
Combine all spices well and divide into the three freezer bags.
Now you'll need:
1 extra large sweet onion, chopped
5 or 6 boneless skinless chicken breasts, cut into bite-sized pieces
2 cans diced tomatoes
1 1/2 cups mango chutney (I use Trader Joe's brand but you can get other brands too)
Divide chicken pieces, chopped onions, tomatoes, and chutney into the three freezer bags that the spices already went into. Press out air and seal freezer bags, and mix everything well inside the bag so that chicken is well coated. Freeze.
To cook, defrost and then you can either put it in your crockpot for 4-6 hours or bake in a covered baker for an hour.
5 points per serving. Serve over brown basmati rice for 4 points per cup.