Chicken and Spinach Curry
with Garlic-Cilantro Rice
This Indian-inspired bowl is creamy and fully loaded with flavour from our tikka sauce. The saucy chicken is served over garlic-cilantro rice for a quick weeknight win!
Ingredients: Chicken thighs • Basmati rice • Tikka curry sauce (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) (milk) • Yellow onion • Roma tomatoes • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
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
310 g
Chicken Breast Tenders
½ cup
Tikka Sauce
(Contains: Milk May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
1 unit(s)
Cream Cheese
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Yellow Onion
4 g
Garlic Salt
(May contain traces of: Sesame, Mustard, Sulphites, Wheat, Soy, Milk, Tree nuts, Triticale, Peanuts)
¾ cup
Basmati Rice
1 unit(s)
Chicken Broth Concentrate
7 g
Cilantro
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, combine rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt.
- Cover and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels.
- Cut chicken into 1-inch pieces. Season with pepper and remaining garlic salt.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add chicken. Sear for 2-3 min per side, until golden.
- Transfer to a plate, reserving fat in the pan. (NOTE: Chicken will finish cooking in step 5.)
- Meanwhile, on a clean cutting board, peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Roughly chop cilantro.
- Reheat the pan (from step 2) with reserved fat over medium-high.
- Add onions and tomatoes. Cook for 2-3 min, stirring occasionally, until veggies soften slightly. Season with salt and pepper.
- Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water.
- Cook for 1-2 min, stirring often, until cream cheese melts and sauce comes to a simmer.
- Once sauce is simmering, return chicken to the pan.
- Cook for 5-7 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**
- Add spinach and 1 tbsp (2 tbsp) butter.
- Season with salt and pepper, then stir for 1 min, until butter melts and spinach wilts.
- To the pot with rice, add half the cilantro. Fluff rice with a fork.
- Divide rice between bowls. Top with chicken and spinach curry.
- Sprinkle remaining cilantro over top.
