3chicken breastsboneless, skinless, cooked and cubed
1/2purple onionsliced thinly
1heaping Tbsp. Madras curry paste
1/2cupmango tangerine juice
spaghetti or other long noodle pasta
Put the chicken breasts in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing.
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.
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.
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.
If desired, top with more chili flakes and grated Parmesan or asiago cheese.