How to heat up a frozen chicken curry?

blackcloud

Hello all,

Hope I have posted in the right place, did my best.

I froze a chicken curry I made and wanted to know how best to heat it up? ie leave in fridge over night the day before and then heat up in microwave? or in the oven? or just take straight out frezer and put in oven or microwave?

Any advice appreciated?

PLRFD

I think the official method for chicken curry is 6 pints wobble to freezer throw in microwave hope for best have another pint while waiting for ping.

Tom99

I put mine in fridge for at least a day.

[Deleted User]

I leave mine out in the sun for a couple of days until nice and warm.

blackcloud

Tom99, thanks so after its defrosted in the fridge, how do you then heat it up? ie Mircowave? oven? how long/temperature etc? thanks

NineDeuce

Cant believe this is a thread....

TonyMMM

blackcloud wrote: »

Tom99, thanks so after its defrosted in the fridge, how do you then heat it up? ie Mircowave? oven? how long/temperature etc? thanks

until it's hot

PasturesNew

Either, or.

From frozen: into the microwave and microwave on full power for 3-4 minutes. Give it a stir/poke/break it up a bit. Microwave for another 2-3 minutes. Give it a stir/poke/check it's not got any frozen bits.

Then JUDGE if it's quite warm, hot, or PIPING hot. It needs to be piping hot throughout. If it doubt, do it another 1 minute.

From defrosted in fridge: Same as above, but there's no breaking up to be done.

So long as it's well stirred/mixed up so there are NO cold spots - and so long as it's PIPING hot .... it's done.

rach_k

The method doesn't make much difference, just reheat it until it's very hot. Get yourself a meat thermometer if you're worried.

jackyann

The safety issue is that it is either 'piping hot' (stick a fork in a piece of chicken, touch to tongue, is it hot?) or 74 degrees on a meat thermometer, which is what I use.
The texture issue is that the slower it is heated, the better it will be. Personally I usually defrost in the fridge, and heat slowly on the hob. If the oven is on, I might bung it in, but beware of a hot oven spoiling the texture.
And again, please don't spoil this board with unnecessary comments. Katherine Johnson said 'there is no such thing as a stupid question'.

blackcloud

Thank you all for your helpful replies. In particular jackyann who kindly pointed out that theres no such thing as a stupid question, in particular when it comes to ensuring food is safely cooked and also from a cooking point of view of how best to retain the quaility of food when reheating ie using a microwave, oven or hob etc.