Chicken Tikka Masala Curry
with Coriander Cauliflower Rice
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 war 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.
Tikka Masala Paste
Not included in your delivery
Water for the Sauce
Cut the cauliflower into quarters and grate on the coarse side of your grater to make ‘rice’ (if you have a food processor, use this instead).
Halve, peel and thinly slice the onion. Cut the tomato into 1cm chunks.
Cut the chicken widthways into 2cm thick slices.
Heat a medium frying pan on medium-high heat with a drizzle of oil.
Once hot, add the chicken and onion, then pan-fry until browned, 5-7 mins. Season with salt and pepper. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken is browned, lower the heat to medium, add the tikka paste and cook until fragrant, 1 min.
Add the tomato puree, tomato chunks and water (see pantry). Bring to the boil, stir, lower the heat and simmer gently, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, roughly chop the coriander (stalks and all).
Whilst the curry simmers, heat another medium frying pan on medium-high heat with a drizzle of oil.
Once hot, add the cauliflower rice and cook until just soft, 2-3 mins. Stir through half the coriander. Season well with salt and pepper.
Stir the creme fraiche through the tikka sauce to warm through, 1 min. Season with salt and pepper.
Serve the chicken tikka masala curry in bowls with the coriander cauliflower rice alongside.
Sprinkle over the remaining coriander.