To serve defrosted chicken that had a bit of green on it?

[isitnearlytime]

On Thursday night I took some frozen chicken breasts out of the freezer and popped them in the fridge to defrost intending to use them the following day. They had been bought fresh but I hadn't used it all so froze the remains about a week previously while still in date. On Saturday I took them out of the fridge to make a chicken curry which I quickly cooled and refrigerated intending to eat tonight. However, when I was cutting the raw breasts up I noticed a couple of small areas had a slightly greenish metallic tinge. I'm now wondering if I should be serving that curry tonight. We gave a hectic few days coming up and can't afford to be ill?!!!

Green meat? I'd throw it away, I wouldn't risk it at all.

It's oxidisation, off chicken stinks and is slimy to touch.

pick up a pizza from asda on way home or someting

Although I often freeze fresh chicken, I usually use it immediately after defrosting - this chicken was intended for Friday but plans changed. I was dubious about using it later and probably would've chucked it if DH, who is obsessed with not wasting food, hadn't gone on about it. I've actually bought some fresh chicken & will remake the curry before he gets in!!!

Good choice, wasting food is not good but it's not worth risking being potential seriously ill.