Tandoori Chicken Tikka & Garlic Rice

Name: Tandoori Chicken Tikka & Garlic Rice with Mint Yoghurt & Mango Chutney
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 packet tandoori paste; 1 bag mint; 2 tomato; 1 bag baby spinach leaves; 1 tsp white wine vinegar; 1 packet mango chutney; 1 packet Greek-style yoghurt

with Mint Yoghurt & Mango Chutney

Up to 180$ + Free Treats / Extras for Life

Take your tastebuds to India with some help from our popular tandoori paste, the perfect coating for tender chicken strips. The garlic rice works a treat at soaking up all the flavours, and the zingy sides round out the meal.

This week's cherry tomatoes were in short supply, so we've replaced them with tomatoes. Don't worry, the recipe will be just as delicious!

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 packet

tandoori paste

1 bag

mint

tomato

1 bag

baby spinach leaves

1 packet

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)2942 kJ

Fat22.5 g

of which saturates8.9 g

Carbohydrate75.7 g

of which sugars13.6 g

Protein46.7 g

Sodium1028 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan over a medium-high heat, melt butter with a dash of olive oil. Add garlic and stir until fragrant, 1 minute. • Add the water and the salt. Bring to the boil, then add basmati rice. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water has absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek!

• Meanwhile, slice chicken breast into thin strips. In a medium bowl, combine tandoori paste and a drizzle of olive oil. Add chicken strips, toss to coat, then set aside. • Pick and finely chop mint leaves. In a small bowl, combine Greek-style yoghurt and 1/2 the mint. Season with salt and pepper and mix well. • Roughly chop tomato and baby spinach leaves, then place in a second medium bowl. Add remaining mint, the white wine vinegar and a drizzle of olive oil. Season, then toss to coat.

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Add chicken, tossing, until 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.

TIP: Chicken is cooked through when it's no longer pink inside.