http://www.goodtoknow.co.uk/recipes/pictures/34832/things-you-can-make-in-bulk-and-freeze/7

• FROZEN CURRYFROZEN CURRYhttp://www.goodtoknow.co.uk/recipes/pictures/34832/things-you-can-make-in-bulk-and-freeze/7http://www.goodtoknow.co.uk/recipes/pictures/34832/things-you-can-make-in-bulk-and-freeze/7https://www.google.com/search?sourceid=chrome-psyapi2&ion=1&espv=2&ie=UTF-8&q=how%20to%20freeze%20chicken%20dishes&oq=HOW%20TO%20FREEZE%20CHICKEN%20DISH&aqs=chrome.1.69i57j0.26674j0j8https://www.google.com/search?sourceid=chrome-psyapi2&ion=1&espv=2&ie=UTF-8&q=how%20to%20freeze%20chicken%20dishes&oq=HOW%20TO%20FREEZE%20CHICKEN%20DISH&aqs=chrome.1.69i57j0.26674j0j8http://www.bbcgoodfood.com/recipes/collection/freezable://www.bbcgoodfood.com/recipes/12798/chicken-tikka-masalahttp://www.bbcgoodfood.com/recipes/12798/chicken-tikka-masalaTip

  Freezing tips

  To safely freeze, cool the curry as quickly as possible, then freeze as soon as it’s completely cooled. Divide into freezer-proof containers, or use takeaway containers. To avoid freezer burn, make sure all chicken pieces are well covered with sauce. This curry will freeze well for up to 3 months. Defrost overnight in the fridge. Once thoroughly defrosted, reheat gently to prevent yogurt from splitting. Make sure it's piping hot all the way through before serving.

• Tip

  Making your own curry paste

  In a small food processor, whizz together 5 garlic cloves, 1 large knob of fresh root ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods. Add a little water or vegetable oil to bring the paste together. Can be stored in the fridge for up to 1 week or frozen for up to 1 month.

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