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Chicken Breasts Tikka Masala
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Chicken Breasts Tikka Masala

Chicken Breasts Tikka Masala

with Carrots and Garlic Rice

Bold tikka masala and cream coat tender chicken and sweet carrots in this quick and easy curry! The aromas will make you want to dig in before this hits the table.

Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

170 g

Carrot

28 g

Baby Spinach

1 unit

Garlic, cloves

½ cup

Tikka Sauce

(Contains Milk)

2 tbsp

Curry Paste

1 tsp

Garlic Salt

56 mL

Cream

(Contains Milk)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

/ per serving
Calories755 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber5 g
Protein49 g
Cholesterol165 mg
Sodium1400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Peeler
Large Non-Stick Pan
Paper Towel

Instructions

Make garlic rice
1

Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat.When hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, peel, then halve carrot lengthwise. Cut carrot into 1/4-inch half-moons. Roughly chop spinach.

Cook carrots
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 cup (3/4 cup) water, then carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 5-6 min. Season with salt and pepper, to taste, then transfer to a plate.

Start chicken
4

Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with remaining garlic salt and pepper. Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in the next step.)

Make sauce and finish chicken
5

Add curry paste to the pan with chicken. Cook, stirring often, until fragrant, 30 sec. Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.** Add carrots and spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.

Finish and serve
6

Fluff rice with a fork. Divide rice between plates. Top with chicken, veggies and sauce.

Modularity step (under step 4)
7

If you've opted to get chicken breasts, prepare and cook them in the same way the recipe instructs you to prepare and cook chicken thighs.**