Bold tikka masala and creamy coconut milk coat tender chicken and sweet peppers in this quick and easy curry! The aromas will make you want to dig in before this hits the table.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Indian Spice Blend
Salt and Pepper*
Before starting, wash and dry all produce.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, core, then cut pepper into 1/2-inch slices. Roughly chop spinach. Roughly chop cilantro.
Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.
Pat chicken dry with paper towels. Cut into 2-inch pieces. Season with salt, pepper and half the Indian Spice Mix. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (TIP: It's okay if it doesn't cook all the way through in this step!)
Add remaining Indian Spice Mix and remaining garlic puree to the pan with chicken. Cook, stirring often, until fragrant, 1-2 min. Reduce heat to medium-low, then add tikka sauce and coconut milk. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 5-7 min.** Add peppers and spinach and stir until spinach wilts, 1-2 min. Season with salt and pepper.
Fluff rice with a fork, then stir in half the cilantro. Divide rice between plates. Top with chicken, veggies and sauce. Sprinkle remaining cilantro over top.