with Carrots and Garlic Rice
Tikka masala sauce and cream come together to coat tender chicken thighs and sweet carrots in this quick and easy curry. The aromas will make you want to dig in before this dish even makes it to the table. Ingredients: Chicken thigh • Carrots • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Spinach • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Chicken Thighs
270 g
Basmati Rice
0.75 cup
Carrot
1 unit(s)
Baby Spinach
28 g
Garlic, cloves
1 unit(s)
Tikka Sauce
0.5 cup
Curry Paste
2 tbsp
Garlic Salt
4 g
Cream
56 mL
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Heat a medium pot over medium.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 cup (3/4 cup) water, then carrots. Cook for 5-6 min, stirring often, until water is absorbed and carrots are tender-crisp.
- Season with salt and pepper, then transfer to a plate.
- Pat chicken dry with paper towels.
- Cut into 1-inch pieces. Season with remaining garlic salt and pepper.
- Reheat the same pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook for 2-3 min per side, until golden. (NOTE: Chicken will finish cooking in the next step.)
- To the pan with chicken, add curry paste. Cook for 30 sec, stirring often, until fragrant.
- Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water.
- Cook for 5-7 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
- Add carrots and spinach. Season with salt and pepper, then stir for 1-2 min, until spinach wilts.
- Fluff garlic rice with a fork.
- Divide rice between plates. Top with chicken tikka masala.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
710
kcal
Calories
26
g
Fat
9
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
37
g
Protein
170
mg
Cholesterol
1410
mg
Sodium
0.3
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
