Crispy Paneer, Chicken and Spiced Creamy Spinach
with Cilantro Rice- Milk
- Milk
- Soy
- Sulphites
- Triticale
- Wheat
- Tree nuts
- Sesame
- Mustard
- Peanuts
- May contain traces of allergens
- Egg
- Crustaceans
- Fish
- Gluten
Ingredients: Chicken breasts • Paneer (milk) (pasteurized milk, condensed whey, citric acid) • Roma tomato • Basmati rice • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • 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) • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
Ingredients
1 unit(s)
Shallot
7 g
Cilantro
6 g
Dal Spice Blend
(May be present: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
2 unit(s)
Tomato
113 g
Baby Spinach
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
56 mL
Cream
(Contains: Milk)
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
300 g
Paneer Cheese
(Contains: Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- Cut tomatoes into 1/2-inch pieces.
- Roughly chop cilantro.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop spinach.
- Cut paneer into 1/2-inch cubes. Pat dry with paper towels, then sprinkle with half the Dal Spice Blend. Season with salt and pepper.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**
- Heat a medium pot over medium-high. When the pot is hot, add 1 tbsp (2 tbsp) butter and rice. Cook for 1 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Stir to combine. Bring to a boil over high. Once boiling, reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- While rice cooks, heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then paneer. (NOTE: Don't crowd the pan; cook paneer in 2 batches for 4 servings, using 1 tbsp oil per batch.)
- Pan-fry for 5-6 min, turning paneer occasionally, until crispy and golden. Transfer to a plate and set aside.
- Add 1 tbsp (2 tbsp) butter to the same pan, then shallots and tomatoes. Cook for 4-5, stirring occasionally, until tomatoes soften. Season with salt.
- Add remaining Dal Spice Blend, ginger-garlic puree and curry paste. Cook for 1-2 min, stirring constantly, until fragrant.
- Add spinach, cream and 1/4 cup (1/2 cup) water to the pan. (NOTE: For 4 servings, add spinach in 2 batches.) Cover and cook for 1-2 min, until spinach wilts and sauce is well combined.
- Remove the pan from heat and add paneer. Season with salt, then stir to combine.
- Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter and half the cilantro.
- Divide rice between bowls, then top with spinach-paneer mixture.
- Thinly slice chicken. Top bowls with chicken.
- Sprinkle with remaining cilantro.
If you've opted to add chicken breast, preheat oven to 450°F. Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
