Chicken Thighs Tikka Masala
with Carrots and Garlic Rice- Milk
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Triticale
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 thigh • 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.
Ingredients
270 g
Chicken Thighs
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Carrot
28 g
Baby Spinach
1 unit(s)
Garlic, cloves
½ cup
Tikka Sauce
(Contains: Milk May contain traces of: Egg, Mustard, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
2 tbsp
Curry Paste
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Fluff garlic rice with a fork.
- Divide rice between plates. Top with chicken tikka masala.
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.
