topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken Tikka Masala

Chicken Tikka Masala

with Spinach Rice & Salsa

Let us transport you to India with this Mumbai chicken 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!

Tags:
Kid Friendly
Allergens:
Milk

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 Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

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

1 packet

chicken breast

1

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

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

brown sugar

¼ cup

water (for the curry)

drizzle

white wine vinegar

20 g

butter

(Contains Milk;)

sideBannerName

Nutritional Values

Energy (kJ)3350 kJ
Calories579 kcal
Fat30.4 g
of which saturates18.1 g
Carbohydrate80.6 g
of which sugars22.1 g
Dietary Fibre7.1 g
Protein49.2 g
Sodium906 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• 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!

2
2

• Cut chicken breast into 2cm chunks. Thinly slice red 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 thickened cream, the brown sugar and water (for the curry). Simmer until slightly reduced, 1-2 minutes.

3
3

• Roughly chop tomato and celery. • In a medium bowl, combine tomato, celery, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

4
4

• Stir baby spinach leaves and the butter through rice. Season to taste. • Divide butter rice and chicken tikka masala between bowls. • Top with salsa. Serve with Greek-style yoghurt. Enjoy!