
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!
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1
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;)
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

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.