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Ultimate Chicken Tikka and Rice
Ultimate Chicken Tikka and Rice

Ultimate Chicken Tikka and Rice

with Garlic Naan and Kachumber Style Salad

Looking for a taste of everyday luxury? This Ultimate Chicken Tikka and Rice is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Spicy
Customer Favourite
Allergens:
Milk
Cereals containing gluten
Wheat
Almonds
Nuts

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.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

1 bunch(es)

Coriander

3 unit(s)

Garlic Clove**

1 unit(s)

Baby Cucumber

1 unit(s)

Medium Tomato

1 unit(s)

Lemon

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

240 grams

Diced British Chicken Breast

1 bunch(es)

Chives

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

75 grams

Creme Fraiche

(Contains: Milk)

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

20 grams

Butter

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Curry

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)5490 kJ
Energy (kcal)1312 kcal
Fat48.6 g
of which saturates17.9 g
Carbohydrate153.8 g
of which sugars27.5 g
Dietary Fibre12.5 g
Protein54.9 g
Salt3.1 g
Potassium140.3 mg
Calcium15.8 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Bowl
Garlic Press
Pan
Baking Tray
Kitchen Shears

Instructions

Cook the Rice
1

If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt 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).

Prep the Veg
2

Meanwhile, remove the butter (see pantry for amount) from your fridge. 

Finely chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). 

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. Cut the tomato into 1cm chunks. Cut the lemon into wedges.

Add a squeeze of lemon juice to a medium bowl and stir through the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomato and cucumber, toss to coat in the dressing, then set aside.

Build the Flavour
3

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

Once hot, add the tikka masala paste, tomato puree and half the garlic. Cook, stirring, for 2-3 mins.

Simmer Simmer
4

Add the chicken, sugar and water for the curry (see pantry for both amounts) to the frying pan. Bring to the boil, then lower the heat. Season with salt and pepper.

Simmer with the lid on until the sauce has thickened and the chicken is cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Flavour the Naans
5

Meanwhile, roughly chop the chives (use scissors if easier). Put the yoghurt in a bowl and add the chives. Season with salt and pepper and mix together - your raita is done!

When 5 mins of cooking time remain, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once warmed, spread over the butter (see pantry for amount) and remaining garlic. Season with salt.

Just before you're ready to serve, toss half the coriander through your kachumber salad.

Finish and Serve
6

Once the curry is ready, stir in the creme fraiche. Bring to the boil, then remove from the heat. Taste, and season with salt and pepper if needed. 

Fluff up the rice using a fork, then share between your bowls. Top with your ultimate chicken tikka

Sprinkle the remaining coriander and flaked almonds over the curry.

Serve your kachumber salad, raita, mango chutney and garlic naans in separate dishes on the side.

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