Chicken Tikka Curry and Cardamom Rice
to Tikka Wraps with Mint Yoghurt
- Milk
- Celery
- May contain traces of allergens
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
520 grams
Diced British Chicken Thigh
75 grams
Tikka Masala Paste
1 carton(s)
Tomato Passata
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains: Milk)
1 bunch(es)
Mint
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
4 unit(s)
Super Soft Tortillas with Whole Wheat
Not included in your delivery
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Curry
Nutritional information
Instructions
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 0.25 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).
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 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 raw chicken and its packaging.
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.
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.
Remove the cardamom pods from the rice and fluff it up, stirring through half of the coriander. Reserve 1-2 tbsp of rice and 2 spoonfuls of chicken curry for each wrap (pop in the fridge if you are making your lunch the following morning). Share the rice between your bowls topped with the chicken curry and remaining coriander. Enjoy!
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. Enjoy!
