Double Pulled Chicken Tikka Masala
with Spinach Rice & Yoghurt
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
Basmati Rice
1
Tomato
2
Slow-Cooked Chicken Breast
1
Trimmed Green Beans
1
Mild North Indian Spice Blend
1
Mild Curry Paste
1
light cooking cream
(Contains Milk;)
1
Baby Spinach Leaves
1
Greek-Style Yoghurt
1
Coriander
Not included in your delivery
olive oil
brown sugar
butter
Nutritional Values
Cooking Steps
• In 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!
• Meanwhile, roughly chop tomato. • Drain slow-cooked chicken breast. • When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook trimmed green beans, tossing, until tender, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your slow-cooked chicken breast, prepare chicken as above.
----------CCM TEXT----------- • Meanwhile, roughly chop tomato. • Drain slow-cooked chicken breast. • When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook trimmed green beans, until tender, 4-5 minutes.
• Reduce heat to medium with a drizzle of olive oil and add mild North Indian spice blend, mild curry paste and tomato. Cook, until fragrant, 1-2 minutes. • Stir in light cooking cream, the water (for the curry), brown sugar and chicken, gently breaking up with a spoon. Simmer, until slightly thickened, 1-2 minutes. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook chicken as above.
• Once rice is done, stir through the butter and baby spinach leaves, until wilted and combined. Season to taste. • Divide spinach rice and pulled chicken tikka masala between bowls. Top with Greek-style yoghurt. Tear over coriander to serve. Enjoy!