Chicken Tikka Masala and Pasanda King Prawns Feast
with Basmati Rice, Raita, Bhajis and Samosas
Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Chicken Tikka Masala and Pasanda King Prawns Feast one for the eyes as well as the senses.
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
240 grams
Diced British Chicken Breast
3 unit(s)
Garlic Clove**
225 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Pasanda Style Seasoning
½ unit(s)
Cucumber
(May contain traces of: Celery)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
1 pack(s)
Indian Snack Selection
(Contains: Cereals containing gluten, Wheat May contain traces of: Nuts, Sesame, Almonds, Cashew nuts)
40 grams
Baby Spinach
80 grams
Mango Chutney
1 pouch(es)
Steamed Basmati Rice
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Nuts, Sesame, Almonds, Cashew nuts, Pecan Nuts, Hazelnuts, Pistachio nuts, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
½ tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain the prawns.
In a small bowl, combine the prawns, pasanda style seasoning, olive oil for the marinade (see pantry for amount) and half the garlic. Season with salt and pepper, mix well, then set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
In another small bowl, combine the cucumber and yoghurt, season with salt and pepper. Set your raita aside.
Once the chicken is cooked, stir in the tikka masala paste, tomato puree, and remaining garlic. Fry until fragrant, 1 min more.
Next, stir through the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.
In the meantime, remove the Indian selection from its packaging and pop onto a baking tray. Bake on the middle shelf of your oven until crispy and golden, 10-12 mins.
Once your curry has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the butter (see pantry for amount) until melted. Add a splash of water if it's a little too thick. Cover and set aside for later.
While the snacks are in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the prawns and stir-fry for 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Once cooked, remove from the heat and drizzle over half the mango chutney, turning the prawns to coat them.
Meanwhile, cook the rice according to pack instructions.
When everything's ready, transfer your chicken tikka masala, sticky pasanda prawns, rice and cucumber raita to appropriately sized serving bowls.
Sprinkle the flaked almonds over the curry to finish.
Serve your bhajis and samosas on the side with the remaining mango chutney alongside for dipping.
Share and tuck in.
Enjoy!
