Reheating chilli con carne and curry sauce

[JohnStuartMills]

Is it ok to make the sauce for a curry a few hours ahead of time. The sauce will then be reheated and the chicken put into hot mixture and simmered for around 45mins? Do you think this will affect the flavour?

Also, Do you think it would be ok to make a chilli con carne the day before, cool down and store in the fridge overnight, then reheat for around 30mins the next day and serve?

Yes and yes. But you will have to throw out any that doesn't get eaten after it's been reheated. I would lightly brown the chicken before putting it in the sauce personally. You would also be fine to put the chicken in when you cook it the first time around and reheat, as long as it's piping hot.

A lot of curry recipes actually recommend making ahead and reheating as being good for flavour development.

Thanks SquigglePigs. Should I brown the raw chicken in the fried spice mixture before adding the liquid or should i brown it separately and then add to sauce?

Second day chilli is better than freshly made. :D