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7) Chicken tikka masala (freeze in silicone bags)

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless chicken thighs cubed
  • 1 cup plain yogurt
  • 2 tbsp tikka masala paste
  • 1 tbsp oil
  • 3/4 cup of a finely chopped small onion
  • 14 oz canned crushed tomatoes
  • 1/2 cup of heavy cream or coconut milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp butter
  • 1 silicone freezer bag quart

Method
 

  1. Combine chicken with yogurt and tikka paste. Marinate for 1–2 hours, or overnight, in the refrigerator.
  2. Cook the onion in oil until soft. Add the marinated chicken and cook, stirring, until the chicken reaches 165°F in the thickest pieces.
  3. Stir in the tomatoes, salt, and pepper. Bring to a simmer and cook for 10 minutes.
  4. Mix in the cream and butter. Cool promptly in shallow containers, refrigerate until cold, then freeze flat in a food-safe freezer bag.
  5. At camp, thaw in a refrigerator or ice-packed cooler kept at 40°F or below, or reheat directly from frozen in a saucepan with a splash of water. Heat throughout to 165°F, stirring often to prevent sticking.