Coconut Chicken Tikka Masala

Name: Coconut Chicken Tikka Masala with Baby Spinach, Peas and Cumin Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 150 grams Basmati Rice; 1 sachet(s) White Cumin Seeds; 75 grams Tikka Masala Paste; 30 grams Tomato Puree; 240 grams Diced British Chicken Breast; 10 grams Chicken Stock Paste; 180 milliliter(s) Coconut Milk; 40 grams Baby Spinach; 120 grams Peas; 300 milliliter(s) Water for the Rice; 1 tbsp Honey; 20 grams Butter

with Baby Spinach, Peas and Cumin Rice

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Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're making a version of the classic chicken tikka masala with coconut milk and just 10 mins of prep - delicious!

Tags:

High Protein

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.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 sachet(s)

White Cumin Seeds

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

240 grams

Diced British Chicken Breast

10 grams

Chicken Stock Paste

180 milliliter(s)

Coconut Milk

40 grams

Baby Spinach

120 grams

Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

20 grams

Butter

Nutritional information

Energy (kJ)3317 kJ

Energy (kcal)793 kcal

Fat32 g

of which saturates20 g

Carbohydrate84.8 g

of which sugars13.7 g

Dietary Fibre8.9 g

Protein42.9 g

Salt2.8 g

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

Utensils

•Medium Saucepan

•Lid

•Large Saucepan

Instructions

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, cumin seeds and 1/4 tsp salt, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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, heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the tikka masala paste and tomato puree and cook for 30 secs.

Stir in the diced chicken, chicken stock paste, coconut milk and honey (see pantry for amount). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Next, add the peas and spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the butter (see pantry for amount) until melted, then season with salt and pepper and remove from the heat. Add a splash of water if you feel it needs it.