Creamy Coconut Chicken Tikka Masala
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Creamy Coconut Chicken Tikka Masala

with Baby Spinach and Cumin Rice

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Prepped in 10

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.

Preparation Time30 minutes
Cooking time10 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 Chicken Breast

10 grams

Chicken Stock Paste

180 milliliter(s)

Coconut Milk

40 grams

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3234 kJ
Energy (kcal)773 kcal
Fat32.3 g
of which saturates20.1 g
Carbohydrate79.7 g
of which sugars13.3 g
Protein42.2 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Large Saucepan

Instructions

1

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

Stir in the rice, 0.25 tsp salt and the cumin seeds, 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).

2

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

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

Stir in the chicken, chicken stock paste, coconut milk, honey and water for the sauce (see pantry for both amounts).

3

Bring to a 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. 

4

Once the chicken is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Stir in the butter until melted, then season with salt and pepper and remove from the heat. Add a splash more water if you feel it needs it. 

6

Share the rice out between your serving bowls and spoon over the curry to finish. 

Enjoy!