Chicken Breast Tikka Masala
with Garlic Rice, Peas and Spinach
- Milk
Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're making a version of the classic chicken tikka masala.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
240 grams
Diced British Chicken Breast
30 grams
Tomato Puree
75 grams
Tikka Masala Paste
75 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
40 grams
Baby Spinach
Not included in your delivery
½ tbsp
Oil for Cooking
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
125 milliliter(s)
Water for the Sauce
10 grams
Butter
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil for cooking (see pantry for amount).
Once hot, add half the garlic and stir-fry for 1 min.
Stir in the rice until coated, 1 min.
Add 0.25 tsp salt and the water for the rice (see pantry for amount) to the pan and 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).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and fry until golden brown, 5-6 mins. Season with salt and pepper.
Once golden brown and crispy, pop them in a small bowl and cover to keep warm. IMPORTANT: Wash hands and utensils after handling raw meat.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Once hot, add the tomato puree, tikka masala paste and the remaining garlic. Fry until fragrant, 1-2 mins.
Stir in the creme fraiche, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Once thickened, stir the peas and cooked chicken through the sauce.
Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat and stir in the butter until melted, 1 min.
Taste and season with salt, pepper and sugar (if you have any) if needed.
When everything's ready, fluff up the garlic rice and share between your serving bowls.
Top with your tikka masala style curry.
Enjoy!
Step 3 MOD: Pan-fry the chicken, 5-6 mins. Simmer for the same amount of time. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
