Place the cooked cubed chicken in a large freezer bag. Add the onion, garlic, ginger, chicken broth, Madras curry paste, and mincemeat to the bag.
Squish the ingredients in the bag together to combine and coat the chicken.
Seal, remove excess air from the bag and freeze.
Thaw.
Heat a skillet over medium-low heat. Add the contents of the bag to the skillet and sauteé until the sauce is warmed through and the onion has softened.
Serve over jasmine or basmati rice topped with fresh cilantro, if desired.