Ever cook too much curry? Want to freeze it for another time but aren't sure whether you can? Well here are a few hints about successfully freezing your leftover curry. The first important thing to do if you want to freeze curry is to make sure your curry is completely cold before you freeze it. If it is still warm you risk food poisoning. If the curry came from a restaurant or takeaway be sure that it was not made using meat that had been frozen before cooking. You should never freeze meat twice. Most responsible takeaways and restaurants will be happy to provide you with this information if you make a simple phone call and ask. Next, divide your leftover curry into portions of a suitable size for your own use. If in doubt, make them small, individual portions. It is easy to defrost two small portions if you need more but hard to split one large portion if you need less. Remember that it really doesn't matter what shape your curry portions are in the freezer. For this reason, you can happily use a few freezer bags or freezer-safe cling film. There is no need to use your best plastic containers! If you do choose to use plastic containers for freezing your curry, be prepared for the spices in the curry to stain the insides of them. Turmeric is the worst culprit but many spices will give you all sorts of trouble with stains. If you get stains in your plastic containers, your best chance of removing ithem is to use some of that fluid that mothers use to sterilize their babies' bottles. It won't always work - but it will sometimes. Just dilute it less than it says on the bottle (e.g. if it says use 1 capful to 1 pint of water, make it 2 pints to 1 pint of water) and leave it to soak overnight. This is perfectly safe if you wash the containers after soaking them - you are not a newborn baby after all! Freeze a curry by all means - but remember to use it within 3 months under normal freezing conditions. It helps if you can write the date of freezing on the bag at the time of freezing. You probably ought to make a note of the type of curry too - once frozen, it can be hard to tell a vindaloo from a korma! The freezing process acts as a kind of long term marinade so the spices and garlic in the curry will become more intense the longer you leave it. Beware! A Vindaloo that was hot and spicy when it went in will be hotter than fire when it comes out of the freezer after 2 months! Another effect of freezing is to make the meat and vegetables softer over time. This is another reason for keeping the freezing period down as much as you can. If you are making a curry yourself specifically for the purpose of freezing it - perhaps in preparation for a celebration etc. - it is advisable to leave the garlic, cardamom, cinnamon and cloves out of the curry. These ingredients don't freeze well and may result in a bitter taste when you defrost the curry - especially if you leave it for a longer time. When it is time to serve the curry, defrost it then fry up the garlic, cardamom, cinnamon and cloves in a little ghee then add the curry and heat the whole thing through thoroughly. Curry-eating is one of the world's great culinary pleasures. Following these instructions will just prolong the enjoyment! | FAQs
Curries also freeze beautifully. You can make them in a large batch, either in a saucepan on the stove or in a slow cooker. You can bulk them out with potatoes and other vegetables to make them more economical. Once cooked, you can freeze them in bulk or individual portions with rice.
Can leftover curry be frozen? ›
This is perfectly safe if you wash the containers after soaking them - you are not a newborn baby after all! Freeze a curry by all means - but remember to use it within 3 months under normal freezing conditions.
How to reheat frozen curry? ›
Thaw the frozen curry overnight in the fridge. Reheat the curry in a saucepan or wok over a medium heat until piping hot all the way through. It is best to do this carefully and watch until the curry just comes to the boil, then remove the pan from the heat or turn the heat to low until you serve the curry.
How to freeze curry for meal prep? ›
Chicken Curry Meal Prep Storage Instructions
To store, place in the fridge for up to five days and in the freezer for six months, both held in airtight containers. Place in the freezer if not eaten within three days for best results. Thaw overnight in the fridge before reheating.
How do you defrost curry in the freezer? ›
The vegetables can turn mushy if frozen for too long. For best results, defrost your curry in the fridge overnight although you can defrost more quickly at room temperature or use the microwave to speed things along. Ensure your curry is piping hot after reheating.
Which Indian curries freeze well? ›
Curries containing beans and with a tomato-onion base freeze well, like chana masala (chhole) and rajma.
Can curry with coconut milk be frozen? ›
If coconut milk is used in a curry sauce then generally it should freeze without any major problems as the other ingredients will help to stabilise the milk a bit but there is always a risk it will split slightly when thawed - the risk increases if the coconut milk is a high proportion of sauce ingredients and also the ...
Can I reheat a homemade curry? ›
Chicken bhuna, murgh, gosht chicken or curries can be reheated in a microwave or a frying pan. Some people reheat chicken curry and eat such meals twice or more times in a day where it is necessary to heat it properly. The taste of the food declines after 24 hours of preparation, even if it is kept in the fridge.
How long does homemade curry last in the fridge? ›
Cooked meat, poultry, and fish curries can be stored in the refrigerator for 3-4 days. However, it is important to heat and cool the meat dishes properly before refrigerating them and make sure you store them in airtight containers.
Does rice freeze well? ›
Frozen rice can be kept in the freezer for up to 6 months and still be tasty. After that it loses flavor and dries out but won't be unsafe to eat. An airtight container is your best defense against losing quality so vacuum sealing is great if you have that tool in your kitchen.
Store leftover curry in an airtight container. Keep curry in the fridge for up to four days. Your curry needs to cool down to room temperature before placing it in the fridge. Freeze curry for up to six months.
Why does my curry taste grainy? ›
A common mistake made by beginners is to either undercook or overcook spices. If you overcook and burn your spices your curries will taste bitter; if you undercook them then they will taste raw and gritty. To cook spices properly you need enough oil in the pan and for it to be at the right temperature.
Can you freeze and reheat Thai curry? ›
To reheat:
Bring out frozen curry and soak the bag in a bowl of hot tap water for a few minutes just until it can slide out of the bag. Meanwhile, bring water or stock to a full boil in a pot (if you divided the curry into portions, make sure you divide the water accordingly.) Slide the curry out into the pot.
Can I refreeze cooked chicken curry? ›
You can refreeze cooked chicken with proper handling. Raw chicken can be safely refrozen within 2 days of thawing, while cooked chicken can be refrozen within 4 days. To ensure optimal quality, it's best to refreeze the chicken as soon as possible.
How long can curry last in the fridge? ›
Cooked meat, poultry, and fish curries can be stored in the refrigerator for 3-4 days. However, it is important to heat and cool the meat dishes properly before refrigerating them and make sure you store them in airtight containers.
