Aromatics and spices come together perfectly in this velvety, cashew-based chicken curry. Add a fluffy bed of rice and garlicky flatbread for a satisfying meal any night of the week.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit(s)
Chicken Breasts
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
1 unit(s)
Yellow Onion
56 mL
Cream
(Contains Milk)
unit(s)
Garlic, bulb
3 unit(s)
Garlic, cloves
7 g
Cilantro
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.38 tsp
Salt*
2 tbsp
Oil*
If you've opted to get chicken breasts, prepare, cook and plate them in the same way the recipe instructs you to prepare and cook the chicken thighs.