Quick Mild Tomato Chicken Masala

Name: Quick Mild Tomato Chicken Masala with Garlic Rice & Flaked Almonds
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 30 g butter; 1 packet basmati rice; 1.5 cup water (for the rice); ¼ tsp salt; 1 carrot; 1 tomato; 1 packet chicken breast; 1 packet flaked almonds; 1 packet tomato paste; 1 sachet Sri Lankan spice blend; ½ cup water (for the sauce); 1 tub chicken stock pot; 2 tsp honey; 1 bag baby spinach leaves; 1 bunch mint; 1 packet Greek-style yoghurt

with Garlic Rice & Flaked Almonds

Up to 180$ + Free Treats / Extras for Life

Ready to make restaurant-worthy chicken masala in your own kitchen in just 25 minutes? It’s as easy as browning the chicken, cooking the sauce and spooning it all over garlic rice. Dig in!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Almond

•Gluten

•Wheat

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

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

carrot

tomato

1 packet

chicken breast

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

tomato paste

1 sachet

Sri Lankan spice blend

(Contains: Gluten, Wheat;)

1 tub

chicken stock pot

1 bag

baby spinach leaves

1 bunch

mint

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

¼ tsp

salt

½ cup

water (for the sauce)

2 tsp

honey

Nutritional Values

per serving

Energy (kJ)3435 kJ

Fat33.1 g

of which saturates13.3 g

Carbohydrate83.2 g

of which sugars20.4 g

Protein42.3 g

Sodium1294 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan,melt 1/2 the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir and bring to the boil. 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 and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the carrot into half-moons. Roughly chop the tomato. Cut the chicken breast into 3cm chunks.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned 3-4 minutes.

Reduce the frying pan heat to medium-high and add a drizzle of olive oil, the carrot, tomato, tomato paste (see ingredients), Sri Lankan spice blend and remaining garlic, cook until fragrant, 1 minute. Add the water (for the sauce), chicken stock pot and honey. Simmer until thickened slightly and the chicken is cooked through, 3-4 minutes. Stir in the remaining butter and the baby spinach leaves until just wilted, 1 minute. Season to taste.

Pick and roughly chop the mint. Divide the garlic rice between bowls. Top with the tomato chicken masala. Top with the Greek-style yoghurt. Garnish with the mint and flaked almonds.