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Chicken Tikka Masala Curry

Chicken Tikka Masala Curry

Chicken Tikka Masala Curry

with Coriander Cauliflower Rice

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Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:

Lower Carb

•Lower Carb

•High Protein

Allergens:

Milk

The quantities provided above are averages only.

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.

Total25 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Medium Tomato

2 unit(s)

British Chicken Breasts

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

1 bunch(es)

Coriander

250 grams

Riced Cauliflower

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)1913 kJ

Energy (kcal)457 kcal

Fat20.9 g

of which saturates8.9 g

Carbohydrate22 g

of which sugars15.4 g

Dietary Fibre7.6 g

Protein45.1 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

Instructions

Prep the Veg

1

Halve, peel and thinly slice the onion.

Cut the tomato into 1cm chunks.

Fry the Chicken

2

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.

Make the Sauce

3

Once the chicken is browned, lower the heat to medium, add the tikka masala 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.

Prep the Coriander

4

Meanwhile, roughly chop the coriander (stalks and all).

Fry the Cauli Rice

5

Whilst the curry simmers, heat another medium frying pan on medium-high heat with a drizzle of oil.

Once hot, add the riced cauliflower 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

6

Serve the chicken tikka masala curry in bowls with the coriander cauliflower rice alongside.

Sprinkle over the remaining coriander.

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