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Creamy Coconut Chicken Tikka Masala

Creamy Coconut Chicken Tikka Masala

Creamy Coconut Chicken Tikka Masala

with Baby Spinach and Cumin Rice

Anushka MaganPublished on April 10, 2024

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This Creamy Coconut Chicken Tikka Masala is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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

56 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

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

20 grams

Butter

Nutritional information

Energy (kJ)3158 kJ

Energy (kcal)755 kcal

Fat31.1 g

of which saturates20 g

Carbohydrate78.4 g

of which sugars12.3 g

Protein41.9 g

Salt2.7 g

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

Utensils

•Medium Saucepan

•Lid

•Large Saucepan

Cooking Instructions and Tips

Get your Rice On

1

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

Stir in the rice, 1/4 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).

Start the Curry

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 (see pantry for amount).

Time to Simmer

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.

Add the Spinach

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.

Finish Off

5

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

Serve

6

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

Enjoy!

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