Cal Smart Creamy Chicken Thigh Tikka
with Flatbreads- Milk
- Mustard
- Soy
- Wheat
- Egg
- Sesame
- Mustard
- Sulphites
- Wheat
- Crustaceans
- Fish
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
Ingredients: Chicken thighs • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Roma tomato • Tikka curry sauce (milk) (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Yellow onion • Spinach • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
270 g
Chicken Thighs
½ cup
Tikka Sauce
(Contains: Milk May be present: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
1 unit(s)
Yellow Onion
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
56 g
Baby Spinach
2 unit(s)
Tomato
7 g
Cilantro
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop spinach.
- Cut tomato into 1/4-inch pieces.
- Finely chop cilantro.
- Pat chicken dry with paper towels. Cut into 2-inch pieces. Season with half the Indian Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 3-4 min, stirring often, until cooked through.**
- Remove from heat. Transfer chicken to plate.
- Reheat the same pan over medium. Add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
- Add remaining Indian Spice Blend. Cook for 30 sec, until fragrant.
- Add tikka sauce, tomatoes, spinach and 1/4 cup (1/2 cup) water.
- Return chicken to the pan. Cook for 1 min, until spinach is wilted and chicken is warmed through. (TIP: If sauce gets too thick, add water, 1 tbsp at a time, until you reach desired consistency.)
- Season with salt and pepper.
- Meanwhile, wrap flatbreads in paper towels.
- Microwave 1 min, until warm and flexible. (TIP: You can skip this step if you don't want to warm the flatbreads!)
- Divide chicken tikka between bowls.
- Sprinkle with cilantro.
- Serve flatbreads alongside.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
