It’s About Time Chicken Tikka Masala
It’s about time indeed! Since we started HelloFresh four quick years ago, Patrick has been slaving over a hot stove to create more than 800 new recipes, but this classic seems to have slipped through the net! As ever we’re revamping the classic to be healthier AND tastier. Here’s to the next 800 recipes - hurrah!
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.
Ingredients
1
Brown Basmati Rice
4
British Chicken Thighs
½
Red Onion
2
Garlic Clove
1
Red Chilli
1
Green Beans
1
Ginger
1.5
Cornflour
1
Tandoori Paste
1
Chopped Tomatoes
1
Greek Style Natural Yoghurt
(Contains Milk)
Nutritional information
Utensils
Instructions
Boil a large pot of water with ¼ tsp of salt for your rice. Once the water is rapidly boiling add the rice. Cook for around 25 mins or until soft enough to eat. Drain the rice and place back in the pot with a cloth over it, until you are ready to eat.
Meanwhile, chop the chicken into bite-sized chunks. Peel and finely dice half the onion and the garlic. Slice the chilli in half and dice as much as you want for your curry. Tip:The spice mix is already slightly hot so go careful if you like it mild. Chop the ends off your green beans and cut them in half.
Using the edge of a spoon peel the skin from the ginger. Dice the ginger very finely.
Heat ½ tbsp of oil in a non-stick frying pan on high heat. Toss the chicken pieces in a bowl with the cornflour and a good pinch of salt and pepper. Once the oil is really hot, gently add the chicken into the pan (it’ll sputter a bit). Cook for a few mins until golden brown then remove from the pan.
Turn the heat down to medium-low and add another ½ tbsp of oil. Add the onion, garlic, chilli and ginger and cook gently for 5 mins. Tip: Make sure you do not burn the ingredients - if they are getting too hot add 1 tbsp of cold water and turn the heat down.
Add the tandoori paste to the onion mix and cook for a further minute. Next add the tinned tomatoes with ¼ tsp of sugar (if you have some) and ¼ tsp of salt. Add the chicken back into the pan. Turn the heat to low and let the mixture gently bubble until slightly thicker.
Once the sauce has thickened, add two-thirds of the yoghurt along with your green beans. Stir and leave to bubble gently for 5 mins.
Serve the curry with your rice and a drizzle of the remaining yoghurt. Ta-daaa!
