Creamy Double Chicken Tikka Masala
with Peas, Baby Spinach and Rice
Ready in just 25 minutes, this Creamy Double Chicken Tikka Masala is quick and full of flavour. Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're making the classic version with chicken.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
480 grams
Diced British Chicken Breast
10 grams
Chicken Stock Paste
30 grams
Tomato Puree
40 grams
Baby Spinach
2 unit(s)
Garlic Clove
75 grams
Creme Fraiche
(Contains: Milk)
75 grams
Tikka Masala Paste
120 grams
Peas
150 grams
Basmati Rice
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 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.
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.
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.
a) When your chicken is cooked through, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
a) Add the butter (see pantry for amount) to the curry and stir in until melted.
b) Taste your chicken curry and season with salt and pepper if needed.
c) Fluff up the rice with a fork.
a) Share the rice between your bowls.
b) Top with the chicken tikka masala.
Enjoy!
