with Peppers and Garlic Rice
Bold tikka masala and cream coat tender chicken and sweet peppers 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
Sweet Bell Pepper
160 g
Baby Spinach
28 g
Garlic, cloves
1 unit
Tikka Sauce
0.5 cup
Mild Curry Paste
2 tbsp
Oil
1.5 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 oil (dbl for 4 ppl), then rice and garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) 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, core, then cut pepper into 1/2-inch slices. Roughly chop spinach.
Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 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 oil (dbl for 4 ppl), 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 water (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.** Add peppers 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.
750
kcal
Calories
31
g
Fat
10
g
Saturated Fat
79
g
Carbohydrate
12
g
Sugar
4
g
Dietary Fiber
38
g
Protein
172
mg
Cholesterol
1410
mg
Sodium
