If you make more chicken curry than you can consume in one sitting, you can still keep it for later. It can be a restaurant-bought chicken tikka masala or a homemade Thai red curry. What matters is your curry lasting longer and being able to reheat it after storing it in the fridge or freezer.
Reheat your curry and rice separately to ensure they both reheat evenly. Take proper precautions when storing the chicken curry. There are a few tips and tricks that you should know before reheating chicken curry, and that is what this article is about.
Stovetop
If you do not have a microwave in your kitchen, you can reheat chicken curry on the stovetop. Your curry might thicken in the fridge. Add liquid to thin it out until it reaches your desired consistency using stock, water, milk, or cream.
Taste the curry as you heat it, and add seasonings if necessary. You have control over how fast the curry heats and how hot it gets, and you can alter the consistency of the curry.
Steps
- Add a tablespoon of cooking oil to the bottom of the pan and place it on the stove for 30-60 seconds over medium heat.
- Add your chicken curry into the pan and start stirring it.
- Stir constantly, and reheat your chicken curry on the stovetop for 5-10 minutes. Add some water to the curry if it looks dry.
- Check the temperature. Reheat at 75C or 165F before serving.
- Serve and enjoy with some steaming Jasmine rice.
Oven
Reheating chicken curry in the oven is the longest method but brings out the flavors of your curry. If the curry looks dry, you can add moisture in any form. You have less control over the process than with the stove.
Steps
- Preheat the oven to 180C or 350F.
- Add your chicken curry to a casserole or an oven-safe dish covering it with a lid or wrap it tightly with tin foil.
- Place your chicken curry on the middle shelf of your oven, and allow it to reheat for twenty minutes.
- Check that the temperature is at least 75C or 165F before serving. Timings vary depending on your portion size and the oven type of oven you have. A toaster oven is quicker.
- When your chicken curry has your desired temperature, serve it up and enjoy it.
Skillet
This method works best with thicker curries. Keep stirring when using high heat because the sauce can easily catch on the bottom of the pan and start to dry out (Timesofindia.com). The high heat brings out complex flavors, and it tastes great. Watery curries reheat better using lower heat.
Steps
- Heat your skillet on high heat with a splash of oil.
- Add the curry into the saucepan with 1-2 tablespoons of extra water or stock to loosen the sauce. You can add more as you reheat, depending on the thickness.
- Fry the curry, and continue stirring as it heats. It takes around 3-4 minutes to heat through.
- Serve.
Best method
Reheating curry in the microwave is simple. The microwave is the best way to reheat chicken curry. Make sure it is covered so you will not have a whole lot of mess in your microwave. Do not be tempted to use the takeaway foil since it is not microwave-safe. When serving rice, you can place it into the same bowl and reheat it with the curry.
A microwave is the quickest method for reheating chicken curry. Use a damp paper towel to cover the dish and keep the rice moist. Be careful not to overheat the curry to dry out the meat.
Steps
- Place your chicken curry in a microwave-safe bowl as you spread it out.
- Add moisture only if your curry is looking dry.
- Use a microwave wrap to cover your bowl of chicken curry well. Paper towels are a great alternative to avoid a mess in your microwave.
- Reheat your chicken curry for two minutes. Keep removing, stirring, and returning the curry to the microwave. Tune in your microwave’s medium setting.
- Check the temperature. It has to be at least 75C or 165F before serving.
- Serve with any other dish of your choice. You can serve it with basmati rice or bread.
Storage
You can keep your Chicken curry in the fridge for a few days, so freezing it is a way to keep it longer. Wrap it up and place it in the freezer to preserve it for months. Consume within 2-4 days if stored In the refrigerator and up to two months if stored in the freezer.
Separate the rice from the curry; otherwise, it will absorb all sauce. Cool the curry slightly before storing. It does not need to be room temperature. Separate a big pot of hot curry into smaller containers.
Safe Temperatures
The chicken curry should have an internal temperature of around 75 degrees Celsius.
FAQs
Is it safe to reheat Chicken curry?
Yes, it is safe to reheat curry. Make sure you have stored your leftovers in the fridge or freezer and defrost them before reheating. The chicken curry should be at least 75C or 165F before you eat it. Use a meat thermometer to check that your chicken curry is up to temperature.
How many times can you reheat chicken curry?
Yes, you can reheat chicken curry several times. Although it is safe to reheat chicken curry multiple times, you should avoid that. The more times you cool, store and cook something, the greater the chance of bacteria growing. The quality tends to depreciate as well.
Can you reheat a frozen curry?
Yes, you can reheat a frozen curry. Reheating a frozen curry is straightforward and can be done in different ways. Either defrost the curry before beginning the reheating process, or you can skip the defrosting and reheat the curry from frozen, depending on how much time you have and how quickly you want it. Whatever method you choose, make sure the curry is piping hot.
Can you reheat a takeaway curry?
Yes, you can. The process is simple, and the curry will taste more flavourful as the flavors have had time to mature. You should consume a takeaway curry in the fridge within 1 – 2 days and a month within a freezer. Take it out 24 hours before you consume it from the freezer.
Can you freeze curry?
Yes, curry freezes well. Just be careful when freezing a curry with lots of watery vegetables. These can get mushy in the freezer. Keep curry for up to 6 months in the freezer. It remains safe to eat beyond that, but the quality will not be the same.
How do you thaw frozen curry?
Thaw your curry overnight in the fridge if it contains big chunks of meat. You can also use the microwave or the stovetop.