Creamy Chicken Breast Tikka Masala
with Sweet Potato and Fluffy Rice
A customer favourite, this Creamy Chicken Breast Tikka Masala is a tried-and-tested recipe that always wins with a crowd.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
1 sachet(s)
North Indian Style Spice Mix
150 grams
Basmati Rice
260 grams
Diced British Chicken Breast
1 unit(s)
Garlic Clove
75 grams
Tikka Masala Paste
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
150 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil and sprinkle over half the North Indian style spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 4-5 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the chicken is browned, add the garlic, tikka masala paste and the remaining North Indian style spice mix to the pan. Stir until fragrant, 1-2 min.
Add the passata, chicken stock paste, sugar for the sauce and water for the curry (see pantry for amount) to the chicken pan.
Bring to the boil, then reduce the heat to medium. Simmer until the sauce has thickened and the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Stir in the creme fraiche and cook until piping hot, then remove from the heat.
Once the sweet potato is roasted, gently stir it through the curry.
Add a splash of water if it's a little too thick. Taste and add salt and pepper if needed.
Fluff up the rice with a fork, then share between your bowls and top with your chicken tikka masala.
Enjoy!
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