Chicken Tikka Masala
with Spinach Rice, Salsa & Almonds
Let us transport you to India with this Mumbai bee delight which cooks to perfection on the stove, while you quickly prep the rice and salsa. Sit back, relax and let all of its rich aromas take over!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken breast
1
red onion
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains Milk;)
1 packet
Tomato Paste
1 packet
thickened cream
(Contains Milk;)
1
tomato
1 packet
celery
1 packet
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tsp
brown sugar
¼ cup
water (for the curry)
drizzle
white wine vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Cooking Steps
• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid, and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Cut chicken breast into 2cm chunks. Thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and cook until tender, 3-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, until fragrant, 1-2 minutes. • Reduce heat to medium, then add chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add light cooking cream, the brown sugar and water (for the curry). Simmer until slightly reduced, 1-2 minutes.
• Roughly chop tomato and celery. • In a medium bowl, combine tomato, celery, a drizzle of white wine vinegar and olive oil. Season.
• Stir baby spinach leaves and the butter through rice. Season to taste. • Divide butter rice and chicken tikka masala between bowls. • Top with cucumber salsa and garnish with flaked almonds. • Serve with Greek-style yoghurt. Enjoy!