Double Pulled Chicken Tikka Masala
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Double Pulled Chicken Tikka Masala

with Spinach Rice & Yoghurt

Tags:
Not Suitable for Coeliacs
•Easy Prep
•Naturally Gluten-Free
Allergens:
Milk

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

1

Basmati Rice

1

Tomato

2

Slow-Cooked Chicken Breast

1

Trimmed Green Beans

1

Mild North Indian Spice Blend

1

Mild Curry Paste

1

light cooking cream

(Contains Milk;)

1

Baby Spinach Leaves

1

Greek-Style Yoghurt

1

Coriander

Not included in your delivery

olive oil

brown sugar

butter

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Nutritional Values

Calories870 kcal
Energy (kJ)3641 kJ
Calories0 kcal
Fat31.8 g
of which saturates16.6 g
Carbohydrate84.8 g
of which sugars17 g
Dietary Fibre0 g
Protein57.6 g
Cholesterol0 mg
Sodium1944 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• In 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

• Meanwhile, roughly chop tomato. • Drain slow-cooked chicken breast. • When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook trimmed green beans, tossing, until tender, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your slow-cooked chicken breast, prepare chicken as above.

----------CCM TEXT----------- • Meanwhile, roughly chop tomato. • Drain slow-cooked chicken breast. • When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook trimmed green beans, until tender, 4-5 minutes.

3

• Reduce heat to medium with a drizzle of olive oil and add mild North Indian spice blend, mild curry paste and tomato. Cook, until fragrant, 1-2 minutes. • Stir in light cooking cream, the water (for the curry), brown sugar and chicken, gently breaking up with a spoon. Simmer, until slightly thickened, 1-2 minutes. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook chicken as above.

4

• Once rice is done, stir through the butter and baby spinach leaves, until wilted and combined. Season to taste. • Divide spinach rice and pulled chicken tikka masala between bowls. Top with Greek-style yoghurt. Tear over coriander to serve. Enjoy!