Coconut Double Chicken Tikka Masala
with Baby Spinach, Peas and Cumin Rice
Indulge in some nostalgia with a classic from childhood with this Coconut Chicken Tikka Masala. 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!
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.
Ingredients
150 grams
Basmati Rice
1 sachet(s)
White Cumin Seeds
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
480 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
Utensils
Cooking Instructions and Tips
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, 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.
Share the rice out between your serving bowls and spoon over the curry to finish.
Enjoy!
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