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!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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.