Freezing chicken curry / stews
Hi all,
Cooked a few chicken dishes (chicken curries and chicken chasseur) and froze them. The chicken breast was in large pieces (approx 1/4 of a breast). When defrosted and warmed the chicken had a very poor texture.
How can i cook and freeze chicken stews and curries to keep the texture?
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I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
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John, New Englander turned Cali dude