Our Plans
Saucy Indian-Spiced Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Saucy Indian-Spiced Chicken

Saucy Indian-Spiced Chicken

with Coconut Rice and Peas

This fusion curry dish hits all the right notes! Cool, creamy coconut milk rice and sweet green peas are the perfect flavour match for warming tikka sauce and juicy spiced chicken breasts. You'll be licking the plate clean!

Tags:
Spicy
Quick
Discovery
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Breast Tenders

¾ cup

Basmati Rice

165 mL

Coconut Milk

½ cup

Tikka Sauce

(Contains Milk)

7 g

Cilantro

113 g

Green Peas

56 g

Yellow Onion

170 g

Carrot

1 tbsp

Indian Spice Blend

Not included in your delivery

0.38 tsp

Salt*

½ tbsp

Sugar*

0.13 tsp

Pepper*

1 tbsp

Oil*

sideBannerName

Nutrition Values

Energy (kJ)0 kJ
Calories870 kcal
Fat30 g
Saturated Fat17 g
Carbohydrate97 g
Sugar21 g
Dietary Fiber8 g
Protein52 g
Cholesterol125 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Peeler
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 1/4 cup coconut milk, 1/4 tsp salt and 1 cup water (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and peas, then 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.

Prep
2

While rice cooks, finely chop cilantro. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Pat chicken dry with paper towels, then season with salt, pepper and half the Indian Spice Mix.

Cook chicken
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. Cook, flipping occasionally, until cooked through, 6-7 min.** (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.)

Make sauce
4

Add onions, carrots and remaining Indian Spice Mix to the pan with chicken. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add tikka sauce, remaining coconut milk, 1/2 tbsp sugar and 1/3 cup water (dbl both for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium low. Cook, stirring often, until sauce thickens, 5-7 min.

Finish and serve
5

Fluff rice and peas with a fork, then divide between plates. Top with chicken and sauce. Sprinkle cilantro over top.

Meal right image

Explore Similar Recipes

Meal left image