There's something so comforting about Indian cuisine. The complex, layered flavours along with cooling yogurts, tender rice and flavour-packed chutneys are the stuff of dreams. We've created a fast and simple version of one of our favourites, we hope you love it as much as we do!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Brown Mustard Seeds(ContainsMustard/Moutarde)
Cashews, chopped(ContainsTree Nut/Noix, Peanut/Cacahuète)
Salt and Pepper*
Preheat the oven to 400°F (to roast the chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a medium pot, add 1 1/2 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then finely chop the shallots into 1/4-inch pieces. Zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. Pat the chicken dry with paper towel, then cut into 1/2-inch strips.
Add rice to the medium pot with boiling water. Reduce heat to low. Cover and cook until tender and liquid has been absorbed, 12-14 min. Meanwhile, in a medium bowl, combine half the yogurt, half the lime zest, 1/2 tbsp masala and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add chicken to the yogurt mixture and stir to coat.
On a parchment-lined baking sheet, arrange chicken in a single layer. Bake in the middle of the oven, until chicken is cooked through, 14-16 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, tomatoes into 1/2-inch cubes. Roughly chop cilantro. Heat a small non-stick pan over medium-high heat. When the pan is hot, add cashews to the dry pan. Toast, stirring, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Using the same dry pan, add 1/2 tsp mustard seeds (dbl for 4 ppl). Cook, swirling the pan occasionally, until seeds toast, 1 min. (TIP: You will hear seeds pop, which means they are toasting!)
Reduce the heat to medium. Add the tomatoes, shallots and 1 tbsp sugar (dbl for 4 ppl) to the pan. Cook, stirring often, until tomatoes break down and chutney turns saucy, 6-8 min. Remove pan from heat and add 1 tsp lime juice (dbl for 4 ppl). In a small bowl, stir together remaining yogurt, half the cilantro and 1 tbsp lime juice (dbl for 4 ppl). Season with salt and pepper.
Fluff the rice with a fork, then stir in the cashews, remaining cilantro and remaining lime zest. Season with salt. Divide the rice, chicken, chutney and crema between plates. Squeeze over a lime wedge, if desired.