Ultimate THIS™ Isn't Chicken Tikka Masala
with Spinach, Basmati Rice and Crispy Shallot Topping
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
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 unit(s)
Echalion Shallot
170 grams
THIS™ Isn't Chicken Plant-Based Pieces
(Contains Soya May contain Cereals containing gluten)
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Baby Spinach
150 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Plain Flour
1 tsp
Sugar
100 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 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).
While the rice cooks, peel and grate the garlic (or use a garlic press).
Finely chop the coriander (stalks and all).
Halve, peel and thinly slice the shallot. Separate the shallot slices.
In a small bowl, combine the shallot slices and flour (see pantry for amount). Toss until coated.
Meanwhile, pour enough oil into a large saucepan to cover the bottom, then pop it on medium-high heat. TIP: Check if the oil is hot enough by adding one shallot slice - if it sizzles, it’s ready.
Add the shallot slices to the pan. Fry until golden and crispy, 2-4 mins. Turn once or twice, then remove with a slotted spoon and transfer to some kitchen paper to absorb any excess oil.
In another small bowl, combine the cooled crispy shallots and coriander. Set your curry topping aside.
Wipe out the shallot frying pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the THIS™ Isn't Chicken to the pan and fry until golden brown, 3-4 mins. Transfer to a plate.
Add the tikka paste, tomato puree and garlic to the (now empty) pan with a drizzle of oil if needed. Stir-fry until fragrant, 1-2 mins.
Add the vegetable stock paste, sugar and water for the curry (see pantry for both amounts) to the pan. Stir to combine, bring to the boil, then lower the heat. Simmer until the sauce has thickened slightly, 1-2 mins.
Once thickened, add the spinach to the pan a handful at a time until wilted, 1-2 mins.
Stir through the cooked THIS™ Isn't Chicken and creme fraiche. Taste and season with salt and pepper if needed, adding a splash of water if it's a little thick. Simmer until piping hot, 2 mins.
When everything's ready, fluff up the rice using a fork, then share between your bowls.
Top with your ultimate THIS™ Isn't Chicken tikka.
Sprinkle over the shallot and coriander topping to finish.
Enjoy!
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