As I’ve switched to working from home full time, I’ve really come to appreciate the value of a frozen meal that I can quickly pop in the microwave and be eating just a few minutes later. I’m not a picky eater, but I don’t like eating something when I’m not in the mood for it, which means having a wide variety of foods filling my freezer from burritos to Indian means I can always have something delicious quickly, no matter what’s fresh in my fridge.
You guys know I’m in love with my slow cooker. From my pumpkin bread that I just shared to this to-die-for bacon jam spread, it always creates really rich, succulent flavors without any work at all. While we have lots of great Indian restaurants around our house (we actually live in the “Little India” neighborhood of the East Bay), I have to admit this well-spiced dish is pretty awesome on a Wednesday afternoon on my lunch break. I make one batch on the weekend and split it between three or four glass storage containers for the freezer, then I just pop one in the microwave the next week when I’m ready to chow down.
What are your favorite freezer-friendly or slow cooker dishes?
- 1 lb boneless, skinless chicken thighs
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1-inch piece whole ginger, peeled and grated
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 (28-ounce) can diced tomatoes
- 3/4 cup coconut milk
- 1/2 cup greek yogurt
- Olive oil
- Fresh cilantro, chopped
- 2 cups cooked rice, to serve
- Cut the chicken into bite sized pieces and then put in a large ziplock or tupperwear. Cover it in greek yogurt and mix well. Leave it in the fridge for six hours or overnight. When ready to use, pat the chicken with a paper towel to remove excess yogurt.
- Heat a pan to medium heat with olive oil and saute onions and garlic for 3-5 minutes or until softened. Stir in the ginger, tomato paste, garam masala, paprika, and salt and mix for 3 minutes or until spices are fragrant.
- Put the onion and garlic mixture into the slow cooker and top with the chicken and tomatoes, then mix it all together. Cook it on high for 4 hours or low for 8 hours.
- Fifteen minutes before the end of cooking, stir in the coconut milk. Leave it to cook uncovered for the last fifteen minutes.
- Finish by putting the chicken tikka masala on top of the rice and covering in cilantro.
*Adapted from this recipe from the Kitchn. Can be refrigerated for 4 days or frozen for 4 months.