15 Minute Chicken and Prawn Tikka Masala
with Mango Chutney, Basmati Rice, Peas and Spinach
Family Friendly
High Protein
Super speedy, this 15 Minute Chicken and Prawn Tikka Masala is quick and full of flavour. Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
75 grams
Tikka Masala Paste
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
240 grams
Diced British Chicken Breast
160 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
150 milliliter(s)
Water for the Curry
Energy (kJ)3536 kJ
Energy (kcal)845 kcal
Fat32.1 g
of which saturates14.8 g
Carbohydrate88 g
of which sugars20 g
Dietary Fibre7.6 g
Protein52.4 g
Cholesterol83.2 mg
Salt4.7 g
Trans Fat0.1 g
Potassium45.6 mg
Calcium21.2 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Saucepan
•Kettle
•Large Frying Pan
- Boil a half-full kettle.
- While it boils, pop a frying pan on medium-high heat (no oil).
- Add the tikka masala paste, tomato puree, creme fraiche, chicken stock paste and water (see pantry). Stir to combine and bring to the boil.
- Next, pour the boiled water into a saucepan with ¼ tsp salt on high heat. Boil the rice, 10-12 mins.
- Meanwhile, stir the diced chicken into the frying pan. Bring to the boil and lower the heat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Halfway through, drain the prawns. Stir into the sauce. Simmer for the remaining time, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're pink on the outside and opaque in the middle.
- Once the rice is cooked, drain, pop back in the pan and cover.
- When the chicken and prawns are cooked, stir in the peas.
- Add the spinach in handfuls, making sure it’s piping hot, 1-2 mins.
- Remove from the heat. Stir in the mango chutney and butter until melted.
- Share the rice and curry between your bowls.