Quick Tandoori Chicken Tikka & Garlic Rice

Name: Quick Tandoori Chicken Tikka & Garlic Rice with Coriander Yoghurt & Mango Chutney
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 2 clove garlic; 20 g butter; 1.5 cup water; 1 packet basmati rice; 1 packet chicken breast; 1 packet tandoori paste; 1 bag coriander; 1 tomato; 1 cucumber; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet mango chutney; 1 packet Greek-style yoghurt

with Coriander Yoghurt & Mango Chutney

Up to 180$ + Free Treats / Extras for Life

Take your tastebuds to India with some help from our popular tandoori paste, the perfect coating for tender chicken strips. The garlic rice works a treat at soaking up all the flavours, and the zingy sides round out the meal.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Tree Nuts

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.)

1 packet

chicken breast

1 packet

tandoori paste

1 bag

coriander

tomato

cucumber

1 bag

baby spinach leaves

1 packet

mango chutney

(Contains: Tree Nuts; May be present: Eggs.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2907 kJ

Fat24.4 g

of which saturates9.3 g

Carbohydrate72.9 g

of which sugars11.1 g

Protein42.4 g

Sodium814 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, melt butter with a dash of olive oil over a medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and a pinch of salt. Bring to the boil, then add basmati rice. Reduce heat to low and cover with a lid. Cook for 10 minutes. • Remove from heat. 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!

• Meanwhile, slice chicken breast into thin strips. In a medium bowl, combine tandoori paste and a drizzle of olive oil. Add chicken strips, tossing to coat. Set aside. • Roughly chop coriander. In a small bowl, combine Greek-style yoghurt and 1/2 the coriander. Season with salt and pepper to taste. • Roughly chop tomato, cucumber and baby spinach leaves, then place in a second medium bowl. Add remaining coriander and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chicken, tossing, until browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded).

TIP: The chicken will char slightly in the pan. This adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.