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!
The quantities provided above are averages only.
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
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.)
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.
Fluff rice and peas with a fork, then divide between plates. Top with chicken and sauce. Sprinkle cilantro over top.
