with Carrots and Garlic Rice
Bold tikka masala and cream coat tender chicken and sweet carrots in this quick and easy curry! The aromas will make you want to dig in before this hits the table.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Basmati Rice
0.75 cup
Carrot
170 g
Baby Spinach
28 g
Garlic, cloves
1 unit
Tikka Sauce
0.5 cup
Curry Paste
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Garlic Salt
1 tsp
Cream
56 mL
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat.When hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant, 2-3 min. 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 until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then halve carrot lengthwise. Cut carrot into 1/4-inch half-moons. Roughly chop spinach.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 cup (3/4 cup) water, then carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 5-6 min. Season with salt and pepper, to taste, then transfer to a plate.
Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with remaining garlic salt and pepper. Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in the next step.)
Add curry paste to the pan with chicken. Cook, stirring often, until fragrant, 30 sec. Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.\*\* Add carrots and spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.
Fluff rice with a fork. Divide rice between plates. Top with chicken, veggies and sauce.
720
kcal
Calories
26
g
Fat
9
g
Saturated Fat
82
g
Carbohydrate
12
g
Sugar
5
g
Dietary Fiber
38
g
Protein
170
mg
Cholesterol
1450
mg
Sodium
