… and a few hints and tips.
If you want to serve the curry on the day you slow cook it then make it as early in the day as possible – the longer those aromats get to do their thing the better it'll be - set it aside in a cool place, in the slow cooker (covered of course) and then re-heat gently when required. If you want to spread your workload you could of course make it the day before and fridge it.
Alternatively if you cook this curry ahead in readiness for your bash or just for a Saturday night treat you can “box” it into portions to suit and freeze it – you shouldn't have to cook on a Saturday!
How to make the most of your time and effort. I've made this curry with half the amount of chicken fillet but with the quantity of sauce as the recipe states. I separated half the sauce and froze it to use at a later time. Thank you freezer – again.
You don't have to use chicken – as I've already mentioned use Quorn pieces for a veggie alternative or you could use fish or prawns.
You could just make the curry sauce on its own and freeze it – again, preferably in amounts that will suit you. Don't forget the curry flavours will continue to develop whilst frozen – it's a win win!
I just love being able to produce food, unflustered at any time, but especially in this case, for your New Year in July celebration.
In conclusion three “cook ahead and freeze” dishes for a New Year in July get together – all you have to do is take them out of the freezer – oh and decide on your choice of sides and they are coming up!
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