Cooked a few chicken dishes (chicken curries and chicken chasseur) and froze them. The chicken breast was in large pieces (approx 1/4 of a breast). When defrosted and warmed the chicken had a very poor texture.
How can i cook and freeze chicken stews and curries to keep the texture?
PS, i need to use chicken breast for some dishes as i have fussy eaters that won't eat the brown meat...