Chicken Tikka Masala
with Tomato Salsa & Yoghurt
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
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!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk)
1
Celery
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Mumbai Spice Blend
1
Red Onion
330 g
Chicken Breast
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Tomato Paste
1
Tomato
Utensils
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 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.
• 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.
• 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!
