Creamy Chicken Tikka-Style Bowls
with Basmati and Toasted Garlic Flatbreads
Creamy tikka sauce loaded with chicken, peas, peppers and onions is served with buttery basmati rice and warm garlic flatbread in this Indian-inspired dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Chicken
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: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten, Milk, Tree nuts)
¾ cup
Basmati Rice
(May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Milk, Tree nuts, Peanuts)
56 mL
Cream
(Contains: Milk)
56 g
Green Peas
56 g
Yellow Onion, chopped
1 unit(s)
Sweet Bell Pepper
4 g
Garlic Salt
(May contain traces of: Sesame, Mustard, Sulphites, Wheat, Soy, Milk, Tree nuts, Peanuts, Triticale)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
Not included in your delivery
0.19 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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. 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 veggies are 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 (3/4 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 toasted garlic flatbreads into quarters.
- Divide rice between plates. Top with chicken tikka.
- Serve flatbreads alongside.
