Chicken Tikka with Garlic Rice for Dinner
with Chicken Tikka Wraps for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual then put 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 the next day 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: 3230kJ Energy, 38.1g Fat, 5.4g Saturated Fat, 55.2g Carbohydrate, 7.9g Sugars, 47.5g Protein, 1230mg Sodium.
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.
Ingredients
1 unit
brown onion
2 clove
garlic
1 packet
chicken breast
2 tub
tandoori paste
1 packet
basmati rice
1 unit
cucumber
1 bunch
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
2 unit
tomato
1 bag
coriander
1 packet
mango chutney
(Contains Tree Nuts; May be present: Egg. )
1 unit
carrot
4 unit
classic wraps
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water (for the rice)
¼ tsp
salt
1 tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
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 tandoori paste, a good drizzle of olive oil and a pinch of salt and pepper. Add the chicken strips and toss to coat. Set aside to marinate.
TIP: If you have time, let the chicken marinate for 30 minutes to enhance the flavour.
In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. 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, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
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 tomato. Roughly chop the coriander (reserve a few leaves for garnish). In a second small bowl, combine the chopped tomato, coriander and remaining cucumber. Add the vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken 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. When all the chicken is cooked, set aside 2 portions (about 1 cup) for tomorrow's lunch.
TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!
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.
When you're ready to pack your lunch, thinly slice the remaining tomato. Grate the carrot (unpeeled). Arrange 4 classic wraps on a clean surface and spread with the garlic aioli. Top with the mixed salad leaves, tomato slices, 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 reheat in a sandwich press, or in 30 second bursts in the microwave, until heated through.
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