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Tandoori Chicken Masala with Prawns

Tandoori Chicken Masala with Prawns

with spinach and rice
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Get 50% off your first box!
Calories
: 
659 kcal
Protein
: 
50.3g protein
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Milk
  • Crustaceans
Serving amount

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, Cereals containing gluten, Wheat)

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Mango Chutney

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

60 grams

Baby Spinach

150 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)2759 kJ
Energy (kcal)659 kcal
Fat12.4 g
of which saturates6.5 g
Carbohydrate85.9 g
of which sugars18 g
Dietary Fiber3.5 g
Protein50.3 g
Cholesterol78 mg
Salt3.9 g
Potassium42.8 mg
Calcium19.9 mg
Iron0.2 mg
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.
•Sieve
•Grater
•Pot with Lid

Cooking steps

Boil the Rice
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).
Fry the Chicken
2
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the prawns, chicken and season with salt and pepper. 
  • Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Prawns are cooked when pink on the outisde and opaque in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Add the Flavour
3
  • Peel and grate the garlic (or use a garlic press).
  • Once the chicken has browned, add the tomato paste, garlic and tandoori masala mix to the pan.
  • Mix well and cook until fragrant, 1 min.
Simmer the Sauce
4
  • Next, stir in the stock and 100ml water (per 2P).
  • Bring to the boil, then lower the heat so the sauce comes to a simmer. 
  • Simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Finishing Touches
5
  • 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 the sauce is too thick. 
  • Taste and season with salt and pepper if needed.
Divide and Serve
6
  • Fluff up the rice with a fork and divide between plates.
  • Spoon over the tandoori chicken masala.
  • Sprinkle over the crispy onions to finish. 
Meal right image

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