Can you refreeze this defrosted food?

[CornishTeaTime]

I made a chicken curry and froze in small containers. Defrosted one but wasnt eaten so put in fridge overnight. It's not going to get eaten today by anyone...can I refreeze?

Im umming and ahhhing about it as rule of thumb is you shouldnt refreeze is that right?, be such a waste to throw away

Personally I wouldn’t but I’m quite cautious about chicken

I would if it's been in the fridge and was nice - and just really properly heat it up again next time. (As long as it wasn't made from leftover chicken).

No just eat it don't refreeze. Wasting a bit of food is preferable to food poisoning.

Edited to add something that didn't help!

No - it isn't advised to refreeze food that has already been frozen like that.

The advice is to only refreeze previously frozen food if it has been cooked between the freezings, eg frozen mince thawed then cooked as bolognaise sauce which can then safely be frozen.
So I wouldn't risk it with your chicken curry.

It was fresh chicken, cooked in a curry sauce, then frozen. Im guessing will have to throw

OR....will it be ok for another day in tje fridge? So defrosted Tuesday...ediable Thursday...2 days after???

I might be wrong but I always thought defrosted food had to be eaten by 24 hours?

In the bin it goes 😳

It will be fine for 2 days at least if frozen fresh and defrosted in fridge. I'd keep and eat tomorrow but throw if ntk eaten tomorrow. For myself, I might stretch to a 3rd day if I knew the provenance but would only keep one day if I hadn't made it myself. I am also cautious but have worked in a kitchen. At home I would go on smell and sight and I have often eaten hings past well by date or eat by date. I have also thrown out things in date because they linked or smelled wrong.

It will be fine (oops! having seen OP's update: it would have been fine). We do this all the time.

The rules about not re-freezing thawed food are to stop people from imagining that they can leave defrosted food out at room temperature for a fortnight, then put it back in the freezer and reset the clock. But there is nothing about the act of freezing and defrosting it that makes anything bad happen at a bacterial level. What it does to the texture of some ingredients is a different story, but there is absolutely no reason why something that has been frozen and defrosted is any more "off" than something that has just sat in the fridge all that time.

Imagine this: You cook two lots of curry on Monday and put them in the fridge, intending to eat it on Friday when you have people round. On Tuesday you get a call saying someone's not coming and so you put one lot in the freezer. On Wednesday they say they're coming after all so you defrost it. On Thursday they change their mind again, so you write an AIBU thread about people who can't decide what they're doing 😂 and put the defrosted curry back in the freezer. By Friday, this curry has spent 2 days at 4°C and 2 days at -18°C. Meanwhile the one you eat has spent 4 days at 4°C and has twice the amount of bacteria (but still nothing that is remotely going to harm you).

(Of course, some people would not cook four days in advance, but my point is that time spent frozen is at least as good for keeping the food from going off as time spent in the fridge. Up to you what your personal tolerance for that is, but we regularly leave things like curries and stews for 4 or 5 days. If you started off with fresh ingredients and make sure it's thoroughly heated through, there really is no reason to worry. We all throw far too much food away "just in case", and then we go out and do actually dangerous stuff like driving cars.)