Quick Chicken Tikka with Garlic Rice & Mint Yoghurt

Name: Quick Chicken Tikka with Garlic Rice & Mint Yoghurt Top rated | Available all June
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1.5 cup water; ¼ tsp salt; 1 packet basmati rice; 1 packet chicken breast; 1 sachet tandoori paste; 1 bunch mint; 2 tomato; 1 bag baby spinach leaves; 1 tsp white wine vinegar; 1 tub mango chutney; 1 packet Greek-style yoghurt

Top rated | Available all June

Up to 180$ + Free Treats / Extras for Life

Enjoy the mild, aromatic flavours of India in this easy meal. Tender strips of chicken get coated with our tasty tandoori curry paste, which goes perfectly with fragrant garlic rice. A collection of zesty sides take this dinner to the next level.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Tree Nuts

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.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 packet

chicken breast

1 sachet

tandoori paste

1 bunch

mint

tomato

1 bag

baby spinach leaves

1 tub

mango chutney

(Contains: Tree Nuts; May be present: Eggs.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

¼ tsp

salt

1 tsp

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2931 kJ

Fat22.5 g

of which saturates8.9 g

Carbohydrate75.5 g

of which sugars13.5 g

Protein46.5 g

Sodium1026 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the salt. Bring to the boil then add the basmati rice. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, slice the chicken breast into thin strips. In a medium bowl, combine the tandoori paste and a drizzle of olive oil. Add the chicken strips, toss to coat and set aside to marinate.

Pick and finely chop the mint leaves. In a small bowl, combine the Greek-style yoghurt and 1/2 the mint. Season with salt and pepper and mix well. Set aside.

Roughly chop the tomato and the baby spinach leaves. In a second medium bowl, combine the tomato, baby spinach and remaining mint. Add the white wine vinegar and drizzle with olive oil. Season and toss to combine.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing, until the chicken is browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded). TIP: Stand back! The paste can spatter while the chicken is cooking. Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!