Freezer-friendly · Recipe
Chicken Fillet Curry Sous Vide
Marinate today, cook whenever you want.
Incredibly tender chicken fillet cooked with aromatic curry spices — surprisingly easy to make. Store in the freezer for up to 3 months.
Freezer notes
Can you freeze Chicken Fillet Curry Sous Vide?
Yes — Chicken Fillet Curry Sous Vide freezes well: freeze it raw, it keeps up to 3 months in the freezer, about 2 days in the fridge.
How to freeze Chicken Fillet Curry Sous Vide
Marinate the fillets, then freeze each one flat in its own bag or vacuum-sealed for up to 3 months.
How to reheat Chicken Fillet Curry Sous Vide
Thaw in the fridge overnight, then cook sous vide at 70°C / 158°F for 2 hours, or wrap in parchment and bake at 180°C / 350°F for 20-25 minutes.
The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.
Ingredients
- 4 pcs chicken fillet (large, boneless)
- olive oil
- wine vinegar
- to taste spice mix (curry, turmeric, ginger)
- to taste salt and pepper
Method
- Mix the chicken fillet with the remaining ingredients and marinate for 2–4 hours.
- If you have a sous vide wand and a multicooker or large pot: vacuum-seal each fillet in a bag, then cook at 70°C for 2 hours. The fillet comes out very tender.
- If you don't have special equipment, no worries. Once the fillet has marinated, remove the excess marinade, wrap each piece in parchment, and bake in an oven preheated to 180°C for about 20–25 minutes depending on the thickness of the fillet. Use a thermometer if available; if not, leave it in for 20–25 minutes.
Equipment
- sous vide wand (optional)
- vacuum sealer (optional)
- oven
- parchment paper
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 40 g |
| Fat | 9 g |
| Carbs | 3 g |
Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.
Cook once, eat twice
The date you froze it is the part you'll forget
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