Whole30 Freezer Chicken Tikka Masala with Cauliflower Rice

  • Yield: 6 1x



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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)
  7. Serve the tiki masala over the rice and enjoy!