My all-time new favorite dish made into a Whole30 and freezer friendly version. You need this Whole30 Freezer Chicken Tikka Masala in your rotation!

Whole30 Freezer Chicken Tikka Masala with Cauliflower Rice

This has been the year of falling in love with curry and masala spices (I confessed my love in THIS post, too). I always used to think of things like mashed potatoes and corn as comfort food, but when it’s really cold, I’m exhausted, and I need a meal that feels like a hug, tiki masala is IT. Especially this Whole30 Freezer Chicken Tikka Masala with Cauliflower Rice. It’s off the chain.

With some simple swaps, I was able to convert this recipe into a Whole30 friendly version for all of you #januarywhole30-ers out there. Don’t forget, I created a page with all of my favorite Whole recipes HERE. I try to make it easy on ya. You guys are really making my day with all of these requests for freezer meals, I’m serious. Dinner time has never been easier.

Speaking of easier, you’re going to chop your veggies and chicken (while it’s raw) and add them to a freezer bag with the spices. You’ll pop it into a baggie until you’re ready to cook. When you’re ready, you can dump the contents of the bag to a pot and they’ll cook and then you add some fire roasted diced tomatoes and coconut milk to finish it off. BAM.

LET’S GET TO IT!

WHAT YOU’LL NEED (increments below in the printout):

Chicken

Onion

Sweet bell peppers (yellow, orange or red)

Garlic cloves

Gram masala

Curry

Cayenne – optional

Salt

Pepper

Olive or avocado oil

Fire roasted diced tomatoes – watch your ingredients here, not all options are Whole30. Opt for plain diced if you can’t find any compliant options.

Full fat coconut milk

Cauliflower (or bagged cauliflower rice)

WHAT YOU’LL DO:

You’ll need a can of chilled coconut to finish this recipe. As a tip – place a can of coconut milk in the fridge before you begin making this so you don’t wind up with a room temp can and forget when you’re ready to eat.

Dice the onion and peppers and mince the garlic and add them to a freezer safe bag. Cube the chicken breast into bite-sized pieces and add to the vegetables in the bag.

Pour in the gram masala, curry, cayenne (if using), salt, and pepper and seal the bag. Squish everything around to coat the veggies and meat evenly. Place the bag in the freezer until you’re ready to cook – up to 3 months.

When you’re ready to cook, run the bag under very warm water to loosen the chicken and veggie mixture. Slide the contents of the bag into a large stockpot or dutch oven with 1 teaspoon of the oil and place over medium heat. Allow the chicken and veggies to defrost in the pot and then cook all the way through.

Scrape the solid coconut cream that has risen to the top out of the chilled can of coconut milk. Reserve the liquid just in case you need a bit more moisture. Add the diced tomatoes and coconut cream and mix. Bring this to a boil and turn the burner to low. Let it simmer for 20 minutes. If it looks too thick, you can add some coconut liquid, as needed.

To make the cauliflower rice, grate the cauliflower with a box grater or place pieces in a food processor and pulse until crumbled. Add the riced cauliflower to a microwave-safe bowl and cover. Heat for 3 minutes. Pour the rice out onto a towel and ring out any moisture. Add the rice to a large skillet over medium heat with the remaining teaspoon of oil and heat until slightly browned. (or, you can buy the pre-riced version and save some time, wink wink)

Serve the tiki masala over the rice and enjoy!

Don’t forget to check out my WHOLE30 FAVORITES page!

xoxx,

Miss AK

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