Pulled Chicken & Green Bean Tikka Masala

Name: Pulled Chicken & Green Bean Tikka Masala with Spinach Rice & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet basmati rice; 1 tomato; 1 packet slow-cooked chicken breast; 1 packet Trimmed Green Beans; 1 sachet mild North Indian spice blend; 1 packet mild curry paste; 1 packet light cooking cream; ⅓ cup water (for the curry); 1 tsp brown sugar; 20 g butter; 1 packet baby spinach leaves; 1 packet Greek-style yoghurt; 1 packet coriander

with Spinach Rice & Yoghurt

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Calories

:

741 kcal

Protein

:

34.9g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Milk
Wheat
Gluten
Soy
May contain traces of allergens

Let us transport you to India with this pulled chicken tikka masala. It will simmer to perfection on the stove, whilst basmati rice gets fragrant and fluffy at the same time. Sit back, relax and let all of its rich aromas take over!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

basmati rice

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

1

tomato

1 packet

slow-cooked chicken breast

1 packet

Trimmed Green Beans

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 packet

mild curry paste

1 packet

light cooking cream

(Contains: Milk;)

1 packet

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

coriander

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

⅓ cup

water (for the curry)

1 tsp

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3100 kJ

Calories741 kcal

Fat28.7 g

of which saturates15.7 g

Carbohydrate82.5 g

of which sugars17 g

Dietary Fibre12.3 g

Protein34.9 g

Sodium1645 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

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.

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.

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!