I am planning to cook an oil-rich, Indian style Chicken curry that will look something like this: or this: I am planning to cook a week ahead and freeze them, and my target is to keep the texture and flavor as close to the original as possible. Any freezing technique I should follow to achieve that?
My plan till now:
- individually freeze the cooked chicken pieces in a tray, and maybe freeze the gravy separately.
- Reheat in an oven in one layer(What temperature?), and sprinkle with garam masala to shore up flavor.
Any more ideas? Thanks!