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Creamy Chicken Breast Tikka Masala

Creamy Chicken Breast Tikka Masala

Creamy Chicken Breast Tikka Masala

with Peas and Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Chicken Breast Tikka Masala in just 20-25 minutes for a delicious and speedy meal.

Tags:

Family Friendly

•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 15 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove**

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

240 grams

Diced British Chicken Breast

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

120 grams

Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2858 kJ

Energy (kcal)683 kcal

Fat20.3 g

of which saturates8.7 g

Carbohydrate78.7 g

of which sugars12.6 g

Dietary Fibre6.8 g

Protein44.6 g

Salt2.9 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Garlic Press

•Large Frying Pan

Instructions

Cook the Rice

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Spices

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium heat.

c) Once hot, add the tikka masala paste, tomato puree and garlic. Fry until fragrant, 1 min.

Simmer your Curry

3

a) Add the diced chicken, creme fraiche, chicken stock paste and the sugar and water for the sauce (see pantry for both amounts) to the pan.

b) Stir together and season with salt and pepper.

c) Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Peas Please

4

a) When your chicken is cooked through, stir through the peas until piping hot, 1 min.

Season to Taste

5

a) Taste your chicken curry and season with salt and pepper if needed.

b) Fluff up the rice with a fork.

Serve

6

a) Share the rice between your bowls.

b) Top with the chicken tikka masala.

Enjoy!

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