The freezer is again a bit stuffed with prepped and vacuum-sealed meats, so Sunday's plan was to bring out a package of spiced bone-in chicken thighs to drop into the sous vide immersion circulator. That gave me space and time to work on updating the plans for this week's professional development sessions. Then it was also pretty simple to get an appropriate portion of basmati rice going in the rice cooker. Close to dinnertime, I then only had to make the tikka masala cream sauce to go over it all. These time-savers and shortcuts to still get something decent on the table, when also trying to be mindful of work obligations, continues to bolster my gladness for the impulsive immersion circulator acquisition!
"Chicken Tikka Masala," from Cook's Country, October/November 2014, centerfold recipe cards.
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