Speedy Chicken Tikka Masala
with Green Peas and Basmati Rice
This chicken curry is just what we need to warm us up on cool autumn nights. The crunchy green beans are the surprise in every bite! And we guarantee making this dinner will be faster than take-out.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Thighs
¾ cup
Basmati Rice
56 g
Red Onion
2 clove
Garlic
1 unit
Greek Yogurt
(Contains Milk)
227 g
Green Peas
30 g
Ginger
7 g
Cilantro
1 tbsp
Tandoori Masala
(Contains Mustard)
1 can
Diced Tomatoes
Not included in your delivery
½ tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Bring 11/2 cups salted water (double for 4 people) to a boil in a medium pot. Wash and dry all produce. Mince or grate the garlic. Peel the ginger and mince 1 tbsp (double for 4 people.) Roughly chop the cilantro. Cut the chicken into 3/4-inch pieces.
Cook the rice: Add rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 10-12 min.
Cook the chicken: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the onion, garlic and ginger. Cook, stirring occasionally, until onion starts to soften, 2-3 min. Add as much spice blend as you dare (careful - it's spicy!) and cook, stirring, until fragrant, 30 sec. Add the chicken. Cook, stirring occasionally, until chicken is golden-brown all over, 4-5 min.
Add the diced tomatoes, peas and sugar. Cook, stirring, until warmed through, 1-2 min. Remove the pan from the heat and let stand for 2 min. Stir in the yogurt. (TIP: If you stir in the yogurt when it's too hot, your curry may split!)
Finish and serve: Serve the curry over a bed of rice and sprinkle over the cilantro. Enjoy!
