The quantities provided above are averages only.
260 grams
Diced Irish Chicken Breast
150 grams
Rice
2 sachet(s)
Tandoori Masala Mix
2 unit(s)
Garlic
1 tin(s)
Tomato Paste
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Mango Chutney
1 sachet(s)
Crispy Onions
(Contains: Wheat)
60 grams
Baby Spinach
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a drizzle of oil in a large pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper.
Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Peel and grate the garlic (or use a garlic press).
Once the chicken has browned, add the tomato puree, garlic and tandoori masala mix to the pan. Mix well and cook until fragrant, 1 min.
Next, stir in the chicken stock and 100ml water (per 2P).
Bring to the boil, then lower the heat so the sauce simmers gently.
Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, stir in the creme fraiche, mango chutney and a knob of butter.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat. Add a splash more water if you feel it needs it.
Taste and season with salt and pepper if needed.
Share the rice out between your serving bowls. Spoon over the tandoori chicken masala curry. Sprinkle over the crispy onions to finish.