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HelloFresh
Chicken Tikka with Garlic Rice for Dinner

Chicken Tikka with Garlic Rice for Dinner

with a Chicken Tikka Wrap for Lunch

Dinner To Lunch
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3.5 / 4 Ratingout of 569 ratings
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Cook once, with a twist for lunch. Cook an amazing dinner as usual then create a new twist on the recipe to create something different for lunch the next day! Serve up a mildly spiced chicken tikka on fragrant garlic rice then pack up an Indian chicken and salad wrap to enjoy for lunch. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2940kJ Energy, 33.2g Fat, 5g Saturated Fat, 54.1g Carbohydrate, 6.9g Sugars, 42.3g Protein, 1200mg Sodium.

Allergens:MilkTree NutsGlutenEgg
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

2 clove

garlic

1 packet

chicken breast

2 tub

tandoori paste

1 packet

basmati rice

1 unit

cucumber

2 unit

tomato

1 bunch

coriander

1 bunch

mint

1 packet

Greek yoghurt

(ContainsMilk)

1 tub

mango chutney

(ContainsTree Nuts)

1 unit

carrot

4 unit

classic wraps

(ContainsGluten)

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

1 tsp

vinegar (rice wine or white wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3480 kJ
Fat42.8 g
of which saturates19 g
Carbohydrate39.2 g
of which sugars17.7 g
Protein69.6 g
Sodium747 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Bowl
Lid
Medium Pan
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped
1

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Set aside. Slice the chicken breast into 1cm strips. In a medium bowl, combine the chicken strips, tandoori paste and a good drizzle of olive oil. Season with salt and pepper. Toss to coat the chicken and set aside to marinate. TIP: If you have time, let the chicken marinate for 30 minutes to enhance the flavour.

Make garlic rice
Make garlic rice
2

In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. Add the onion and cook, stirring, for 3-4 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant. Add the water and 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, 10 minutes.

Make the sides
Make the sides
3

While the rice is cooking, finely chop the cucumber. Pick the mint leaves and thinly slice. In a small bowl, combine the Greek yoghurt, 1/2 the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside. Finely chop 1/2 the tomatoes. Roughly chop the coriander (reserve a few leaves for garnish!). In a second small bowl, combine the tomato, coriander and remaining cucumber. Add the vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.

Cook the chicken
Cook the chicken
4

In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add 1/2 the chicken tikka and cook, tossing regularly, until the chicken is browned and cooked through, 4-5 minutes. Transfer to a bowl and repeat with the remaining chicken. Once all the chicken is cooked, set aside 2 portions (about 1 cup) for lunch. TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!

Serve dinner
Serve dinner
5

Divide the garlic rice and the remaining chicken tikka between plates. Serve with the cucumber yoghurt, tomato salad and a dollop of mango chutney. Garnish with the reserved coriander leaves.

Make lunch
Make lunch
6

When you're ready to pack lunch, thinly slice the remaining tomato. Grate the carrot (unpeeled). Arrange 4 classic wraps on a board and spread with garlic aioli. Top with the baby spinach, tomato, carrot and remaining mint. Add the reserved chicken tikka, tuck in the ends and roll into wraps. Wrap in foil or plastic wrap. Refrigerate. At lunchtime, remove the wrapping and heat in a sandwich press or in 30 seconds bursts in the microwave until heated through.