Chicken Tikka Masala
with Peppers and Garlic Rice
Tikka sauce and creamy coconut milk coat tender chicken and sweet peppers in this quick and easy weeknight curry. The delicious aromas will make you want to dig in before this even hits the table!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
7 g
Cilantro
56 g
Baby Spinach
1 tbsp
Garlic Puree
½ cup
Tikka Sauce
(Contains Milk)
165 mL
Coconut Milk
1 tbsp
Indian Spice Blend
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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. Remove the pot from heat. Set aside, still covered.
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 peppers to a plate.
Pat chicken dry with paper towels. Cut each piece in half crosswise. Season with salt and pepper. 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 chicken doesn't cook all the way through in this step!)
Add Indian Spice Mix and remaining garlic puree to the pan with chicken. Cook, stirring often, until fragrant, 30 sec. Reduce heat to medium-low, then add tikka sauce, coconut milk and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.** Add peppers and spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.
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.
