Tuesday, January 10, 2012

Freezer Cooking: Tikka Masala in the Slow Cooker

In a 1 quart freezer bag, place:
12oz. boneless skinless chicken breast, in 1 inch pieces
1/2 cup plain yogurt
1 tbsp lemon juice
1 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/2 tsp pepper

In a gallon freezer bag, place:
1 large can diced tomatoes, with chiles
1 small can tomato paste
1 tsp ginger
2 garlic cloves, minced
1 medium onion, diced
1 tbsp garam masala
1 tbsp red curry paste
1 tsp cumin
1 tsp chili powder

Freeze bags for up to 3 months.

When you're ready to cook-
Remove bags from freezer. Place frozen contents in crock pot. Cook on high for 4 hours.

After 4 hours, add 1 1/4 cups brown rice or pearl barley and 2 cups very hot water to crock pot. Stir to mix in the grains. Cook on high for 2-3 more hours until grain is cooked.

Before serving, stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, & 1 cup half & half (or milk).

Serve with salad or carrot sticks and a piece of pita (naan) or crusty bread.

Serves 6