Chicken in Mango Cream Sauce Recipe
Course: Main Course
Keyword: chicken, freezer meal
  • 3 chicken breasts boneless, skinless, cooked and cubed
  • 1/2 purple onion sliced thinly
  • 1/2 green pepper sliced
  • 2 tsp. garlic minced
  • 1 heaping Tbsp. Madras curry paste
  • 2 Tbsp. flour
  • 1/2 cup chicken broth
  • 1/2 cup mango tangerine juice
  • 1 cup evaporated milk
  • 1 Tbsp. mango chutney
  • 1 tsp. red chilies
For serving:
  • spaghetti or other long noodle pasta
  1. Put the chicken breasts in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing.
  2. Place the cooked, cubed chicken, onions, garlic, peppers, flour and curry paste into a large, resealable freezer bag. Give it a good shake to coat the chicken and veggies with the flour and curry paste. 
  3. Add the chicken broth, juice, evaporated milk, chutney, and red chili flakes. Squish together to combine. Remove the excess air from the bag, seal, and freeze.
  4. To cook, take the bag out of the freezer to thaw. Reheat the sauce in a large skillet or in the microwave. Serve over long noodles such as spaghetti.
Recipe Notes

If desired, top with more chili flakes and grated Parmesan or asiago cheese.