Tandoori Chicken Masala Curry
with vibrant green pea rice
This Tandoori Prawn Masala Curry is a crowd pleaser that's super simple to make, and easily customised to suit the kids too.
Tags:
Family Friendly
•Quick
Allergens:
Milk
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
260 grams
Diced Irish Chicken Breast
2 unit(s)
Garlic
1 tin(s)
Tomato Paste
1 sachet(s)
Tandoori Masala Mix
1 sachet(s)
Vegetable Stock
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Mango Chutney
60 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
120 grams
Peas
Not included in your delivery
2 tbsp
Butter
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3177 kJ
Energy (kcal)759 kcal
Fat23.7 g
of which saturates13.8 g
Carbohydrate93 g
of which sugars21.9 g
Dietary Fiber2.9 g
Protein44.3 g
Salt2.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking steps
1
- 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).
- Add the peas to the rice and mix well. Season to taste with salt and pepper.
2
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
3
- While the chicken cooks, peel and grate the garlic (or use a garlic press).
- Add the tomato puree, garlic and tandoori masala mix to the pan to the chicken.
- Mix well and cook until fragrant, 1 min.
4
- Next, stir in the stock and 125ml water (per 2P).
- Bring to the boil, reduce the heat slightly and simmer for 3-4 mins until the chicken is cooked through. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Once the chicken is cooked, stir in the creme fraiche, mango chutney and 2 tbsp butter (per 2P) until the butter is melted.
- 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.
6
- Share the rice out between your serving bowls.
- Spoon over the tandoori chicken masala curry.
- Sprinkle over the crispy onions to finish.
