We love good Chicken Masala with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Diced Chicken Thigh
Tandoori Masala Spice
Chicken Stock Powder
Water for Curry
Water for the Rice
Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel). Pop on a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread in a single layer. Roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the squash and rice cook, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the chicken and season with salt and pepper. Cook until the chicken is browned on the outside, 4-5 mins. Stir occasionally. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Trim the spring onions, slice thinly and keep to the side. Once the chicken has browned, add the red onion and cook until softened, 5-6 mins. Stir occasionally.
Add in the garlic and tandoori spice (add less if you don't like heat). Stir and cook for 1 min. Add the tomato puree, water (see ingredients for amount) and the stock powder. Bring to the boil, then reduce the heat to medium. Simmer until reduced by half, 5-6 mins. Add the spinach in handfuls, stir through and cook until wilted, 2-3 mins. Add the soured cream, stir into the sauce until combined, then remove from the heat.
Add the roasted squash to the curry and stir everything together. TIP: Warm the curry through on a low heat if necessary, adding a splash of water if necessary. Taste and add salt and pepper if you feel it needs it. Serve the rice in bowls and spoon the curry on top. Sprinkle over the spring onion. Enjoy!