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Chicken Tikka Curry and Cardamom Rice

Chicken Tikka Curry and Cardamom Rice

to Tikka Wraps with Mint Yoghurt

Dinner to Lunch
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We love Chicken Tikka Curry and Cardamom Rice to Tikka Wraps with Mint Yoghurt and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCereals containing gluten

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.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 sachet

Cardamom Pod

1 unit(s)

Bell Pepper

1 bunch(es)

Coriander

1 unit(s)

Garlic Clove

560 grams

Diced Chicken Thigh

75 grams

Tikka Paste

1 pack(s)

Tomato Passata

40 grams

Baby Spinach

75 grams

Creme Fraiche

(ContainsMilk)

1 bunch(es)

Mint

75 grams

Greek Style Yoghurt

(ContainsMilk)

1 unit(s)

Baby Gem Lettuce

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5151 kJ
Energy (kcal)1231 kcal
Fat51.0 g
of which saturates20.0 g
Carbohydrate118 g
of which sugars13.0 g
Protein76 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pan with Lid
Knife
Cutting board
Frying Pan
Measuring Cups
Bowl
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, cardamom pods and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

2

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on a medium-high heat. Once the oil is hot, add the bell pepper and diced chicken thigh to the pan and season with salt and pepper. Fry until golden brown on the outside, 5-7 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.

3

Once the chicken has browned, add the garlic and tikka paste, stir-fry for 1 min. Stir in the passata and water for the curry (see ingredients for amount). Bring to a boil then turn the heat down to a simmer. Cook until slightly thickened, 8-10 mins. TIP: Add a splash of water if the curry is a bit too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

Once the curry has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Stir in the creme fraiche and bring to a boil. Remove from the heat.

5

Remove the cardamom pods from the rice and fluff it up, stirring through half of the coriander. Share the rice between your bowls topped with the chicken curry and remaining coriander. Enjoy! IMPORTANT: Reserve 1-2 tablespoons of rice and 2 spoonfuls of chicken curry for each wrap (pop in the fridge if you are making your lunch the following morning).

6

When you are ready to pack your lunch, pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the mint into a small bowl with the Greek yoghurt and mix well. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Spread a spoon of the yoghurt onto each tortilla (2 per person) and top with the reserved rice and chicken curry. Sprinkle over the baby gem. Roll up, wrap in foil and refrigerate. Enjoy cold! TIP: Roll your wrap just before eating for maximum freshness.