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Indian Recipes
Saucy Tandoori Chicken

Saucy Tandoori Chicken

with Peas, Cucumber Crema and Lemon-Herb Rice

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This chicken curry is just what we need to warm us up on cold winter nights. And we guarantee making this dinner will be faster than take-out.

Tags:Spicy
Allergens:Mustard/MoutardeMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

½ cup

Sprouted Brown Rice

25 g

Shallot

132 g

Mini Cucumber

1 tbsp

Tandoori Masala

(ContainsMustard/Moutarde)

10 g

Cilantro

1 unit

Lemon

1 box

Diced Tomatoes

1 unit

Chicken Broth Concentrate

6 tbsp

Sour Cream

(ContainsMilk/Lait)

56 g

Baby Spinach

Not included in your delivery

1 tsp

Sugar*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2397 kJ
Calories573 kcal
Fat11 g
Saturated Fat4 g
Carbohydrate79 g
Sugar12 g
Dietary Fiber6 g
Protein47 g
Cholesterol114 mg
Sodium1017 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Medium Pot
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Zester
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce.* Rinse the rice. In a medium pot, combine the rice with 1 1/4 cups water (double for 4 ppl). Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender, 25-26 min. Remove the pot from the heat and let stand until the water has been absorbed, 2-3 min.

2

Meanwhile, peel and thinly slice the shallot(s) into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the shallot. Cook, stirring occasionally, until softened, 2-3 min. Add the chicken. Cook, stirring occasionally, until the chicken is golden-brown, 4-5 min.

3

Add the tandoori masala to the chicken and stir until fragrant, 1 min. Add the broth concentrate(s), tomatoes and 1 tsp sugar (double for 4 ppl). Reduce the heat to medium-low and simmer until the sauce thickens slightly, 10-15 min.

4

Meanwhile, roughly chop the cilantro. Zest, then juice the lemon. Into a small bowl, coarsely grate the cucumbers. Stir in 3 tbsp sour cream (double for 4 ppl) and 1 tsp lemon juice (double for 4 ppl). Season with salt. Set aside.

5

Fluff the rice with a fork. Stir in the lemon zest, half the cilantro and 2 tbsp lemon juice (double for 4 ppl). Season with salt and pepper. Remove the curry from the heat. Add the spinach and remaining sour cream. Stir until spinach wilts, 1-2 min. (TIP: If you stir in the sour cream when it's too hot, it may 'split' or separate from the curry.)

6

Divide the rice between bowls and top with the curry. Sprinkle with the remaining cilantro, dollop with the cucumber crema and drizzle over remaining lemon juice, if desired.