Shareables - Chicken Tikka Curry-Style Dinner
with Rice, Naan and Chickpea Saag- Milk
- Soy
- Wheat
- Milk
- Soy
- Sulphites
- Triticale
- Wheat
- Tree nuts
- Sesame
- Mustard
- Peanuts
- May contain traces of allergens
- Egg
- Crustaceans
- Fish
- Gluten
Who needs takeout with this stunning dinner! Everyone can get what they want; creamy chicken tikka with a hint of spice, buttery chickpeas and spinach, warm naan and fluffy rice. A dollop of cucumber riata to cool before more!
Ingredients
2 unit(s)
Chicken Breasts
6 g
Dal Spice Blend
(May be present: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
¾ cup
Basmati Rice
(May be present: Milk, Soy, Sulphites, Wheat, Tree nuts, Sesame, Mustard, Peanuts, Egg, Crustaceans, Fish)
1 unit(s)
Chickpeas
(May be present: Wheat, Gluten)
113 g
Baby Spinach
½ cup
Tikka Sauce
(Contains: Milk May be present: Soy, Sulphites, Wheat, Sesame, Mustard, Egg, Crustaceans, Fish, Gluten)
7 g
Cilantro
2 tbsp
Ginger-Garlic Puree
(May be present: Milk, Soy, Sulphites)
1 unit(s)
Yellow Onion
56 mL
Cream
(Contains: Milk)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
2 unit(s)
Mini Cucumber
1 unit(s)
Greek Yogurt
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut onion into 1/4-inch pieces.
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then rice and half the onions. Cook, stirring often, until onions have softened, 2-3 min.
- Add 1 1/4 (2 1/2 cups) cups water and 1/8 tsp (1/4 tsp) salt and 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.
- Remove from heat. Set aside, still covered.
- Meanwhile, drain and rinse chickpeas.
- Roughly chop spinach.
- Roughly chop cilantro.
- Using the small size grater, Grate cucumber directly into a medium bowl. Season with salt. Set aside.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper, then half the Dal Spice Blend.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then chicken. Cook, stirring occasionally, until golden-brown, 2-3 min. (NOTE: It's okay if chicken doesn't cook all the way through in this step.) (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
- Add half the ginger-garlic puree, tikka sauce and 1/2 cup (1 cup) water to the pan with chicken. Cook, stirring often, until fragrant, 30 sec.
- Reduce heat to medium-low. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 5-7 min.**
- Stir in cream, then season with salt and pepper, to taste.
- Transfer to a large bowl. Cover to keep warm.
- Add 1 tbsp (2 tbsp) oil to the same pan.
- Add chickpeas and remaining onions. Cook, stirring occasionally, until onions have softened, 2-3 min.
- Season with salt and pepper.
- Add remaining Dal Spice Blend and remaining ginger-garlic puree to the pan. Cook, stirring constantly, until fragrant, 1 min.
- Add spinach and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until spinach has wilted and sauce thickens slightly, 2-3 min.
- Remove from heat.
- Add 1 tbsp (2 tbsp) butter, then stir, until melted, 1 min.
- Meanwhile, heat 1/2 tbsp (1 tbsp) butter in the microwave until melted, 30 sec.
- Arrange flatbread on an unlined baking sheet.
- Brush with melted butter, then season with salt.
- Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on them, so they don't burn!)
- Squeeze and drain liquid from grated cucumber.
- Add yogurt, cucumber, 1/4 tsp (1/2 tsp) sugar, salt and pepper to a small bowl. Stir to combine.
- Fluff rice with a fork, then stir in half cilantro.
- Cut flatbread into quarters.
- Plate up rice, chicken tikka curry, chickpea saag and cucumber raita on a large platter, or individual bowls.
- Sprinkle remaining cilantro over tikka.
- Serve meal family style with flatbread alongside.
