Creamy Chicken Tikka-Style Bowls
with Basmati and Toasted Flatbread
Creamy tikka sauce loaded with chicken, peas, peppers and onions is served with buttery basmati and warm garlic flatbread in this Indian-inspired dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
(Contains Milk, Soy, Wheat)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted, 30 sec.Add rice and half the onions to the pot. Cook, stirring often, until onions soften, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt, then 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.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-6 min.** Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Add peppers, peas and remaining onions to the pan with chicken. Cook, stirring often, until tender-crisp, 3-5 min.
Add curry paste to the pan with chicken and veggies. Cook, stirring often, until well-combined, 30 sec.Add tikka sauce, cream and 1/2 cup (1 cup) water. Bring to a simmer.Once simmering, reduce heat to medium-low. Cook, stirring often, until sauce thickens slightly, 3-5 min. Season with salt and pepper, to taste.
Meanwhile, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pot over low heat.Arrange flatbreads on an unlined baking sheet. Brush with melted butter, then season with 1/8 tsp (1/4 tsp) garlic salt.Toast flatbreads in the middle of the oven until warmed through, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)
Fluff rice with a fork. Cut flatbreads into quarters. Divide rice between plates. Top with chicken tikka. Serve garlic flatbread alongside.