Creamy Speedy Chicken Breast Tikka Masala
with Peas and Rice
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.
Tikka Masala Paste
Diced Chicken Breast
Chicken Stock Paste
Not included in your delivery
Boiled Water for the Rice
Water for the Sauce
a) Boil a half-full kettle.
b) Pour the boiled water for the rice 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 and garlic. Fry until fragrant, 1 min.
a) Add the diced chicken, mango chutney, coconut milk, chicken stock paste, and water for the sauce (see pantry for amount) 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 curry chicken is cooked through, stir through the peas until piping hot, 1 min.
a) Taste your chicken tikka masala and season with salt and pepper if needed.
b) Fluff up the rice with a fork.
a) Share the rice between your bowls.
b) Top with the mango and coconut chicken curry.
Step 3 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.