Chicken Thighs Tikka Masala

Name: Chicken Thighs Tikka Masala with Carrots and Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 280 g Chicken Thighs; ¾ cup Basmati Rice; 1 unit(s) Carrot; 28 g Baby Spinach; 1 unit(s) Garlic, cloves; ½ cup Tikka Sauce; 2 tbsp Curry Paste; 4 g Garlic Salt; 56 mL Cream; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Oil*

with Carrots and Garlic Rice

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Tikka masala sauce and cream come together to coat tender chicken thighs and sweet carrots in this quick and easy curry. The aromas will make you want to dig in before this dish even makes it to the table.

Ingredients: Chicken breast • Carrots • 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) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Spinach • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.

Tags:

Spicy

Allergens:

Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

1 unit(s)

Carrot

28 g

Baby Spinach

1 unit(s)

Garlic, cloves

½ cup

Tikka Sauce

(Contains: Milk May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)

2 tbsp

Curry Paste

(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

56 mL

Cream

(Contains: Milk)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories710 kcal

Fat26 g

Saturated Fat9 g

Carbohydrate80 g

Sugar11 g

Dietary Fiber5 g

Protein37 g

Cholesterol170 mg

Sodium1410 mg

Trans Fat0.3 g

Potassium1050 mg

Calcium150 mg

Iron5 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 Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, wash and dry all produce.
Peel, then mince or grate garlic.
Heat a medium pot over medium.
Meanwhile, using a strainer, rinse rice until water runs clear.
When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant.
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 for 12-14 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

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

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

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

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