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Meat-Free Chicken Tikka Masala

Meat-Free Chicken Tikka Masala

with Garlic Rice, Peas and Spinach

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 but making it meat-free!

Tags:
Veggie
Allergens:
Soya
Milk

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 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

150 grams

Basmati Rice

160 grams

Plant-Based Soy Protein Chicken Pieces

(Contains: Soya)

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

Nutritional information

Energy (kJ)3109 kJ
Energy (kcal)743 kcal
Fat31.6 g
of which saturates11.7 g
Carbohydrate89.6 g
of which sugars13.8 g
Dietary Fibre9.9 g
Protein25.1 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Knife
Lidded saucepan
Small Bowl
Large Frying Pan

Instructions

1

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.

2

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).

3

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the plant-based chicken to the pan and fry until golden brown, 4-6 mins. Season with salt and pepper.

Once golden brown and crispy, pop them in a small bowl and cover to keep warm.

4

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. 

5

Once thickened, stir the peas and the cooked plant-based 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.

6

When everything's ready, fluff up the garlic rice and share between your serving bowls. 

Top with your tikka masala style curry.

Enjoy!

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