Chicken curry family friendly dish

Turn your kitchen into a make-ahead-meals outlet with “Fix, Freeze, Feast” by Kati Neville and Lindsay Tkacsik.

The authors are banking on helping out the bulk-buying, warehouse-club-membership families of today. According to their research, nearly 60 percent of households have a club membership.

Their recipes will help cooks transform that 6-pound tray of boneless, skinless chicken breast into dinner for three nights and bulk packages of ground beef and mozzarella cheese into dinner for six nights.

The book also includes shopping, organizing and freezing tips, along with labels for the frozen entrees with cooking instructions.

Here’s the recipe for Chicken Curry from the book. They promise this mild and creamy curry will appeal even to families who have never tried curry before.

Chicken Curry

1 tray (about 6 pounds) boneless, skinless chicken breast halves

1 cup (2 sticks) butter

2 cups chopped onion (about 2 medium)

1/4 cup curry powder

2 tablespoons minced ginger

2 tablespoons minced garlic

2 tablespoons sugar

2 tablespoons chicken bouillon granules

2 teaspoons salt

1 cup all-purpose flour

4 cups water

4 cups milk

2 tablespoons lemon juice

3 one-gallon freezer bags, labeled

Rinse and trim chicken as desired. Cut chicken into bite-sized pieces and cook in batches in a large skillet over medium heat until no longer pink. Remove from heat and cool. Divide cooled chicken evenly among freezer bags.

While chicken cools, melt butter in a separate large saucepan over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon and salt; cook, stirring, for 2 minutes. Add flour and cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add the water and milk; cook, stirring constantly, until the sauce has thickened. Whisk to make a smooth sauce. Add lemon juice only after the sauce has thickened. Cool sauce.

Divide cooled sauce evenly over the chicken.

Seal and freeze.

To cook one entrée: Completely thaw one entrée in the refrigerator.

In a large skillet over medium heat, bring the chicken and curry sauce to a simmer and cook until heated through. Do not boil.

Serve curry over your favorite rice.

Accompaniments for curry: Arrange a platter of toppings so your guests can select their favorite flavors to sprinkle over dinner. The platter could include: toasted coconut, toasted almonds, fresh apple pieces, pineapple tidbits, raisins, dried cranberries, chopped scallions, mango chutney, hot chili paste and or sweet chili sauce.

Yield: 4 to 6 servings

Approximate nutrition per serving, based on 6: 277 calories, 14 grams fat (7 grams saturated, 48 percent fat calories), 25 grams protein, 10 grams carbohydrate, 95 milligrams cholesterol, less than 1 gram dietary fiber, 410 milligrams sodium.