Creamy Chicken Masala Dinner
To Masala Chicken Wraps Lunch
Nutrition
Dinner
Weight: 369g, Energy: 1888kJ/451kcal, Fat: 10g, Sat. Fat: 5g, Carbohydrate: 49g, Sugars: 6g, Protein: 41g, Salt: 1.17g
Lunch
Weight: 454g, Energy: 2492kJ/595kcal, Fat: 13g, Sat. Fat: 5g, Carbohydrate: 69g, Sugars: 7g, Protein: 47g, Salt: 2.73g
The quantities provided above are averages only.
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
150
Basmati Rice
520
Diced Chicken Breast
1
Green Pepper
(May contain Celery)
1
Red Onion
2
Garlic Clove
2
Spring Onion
1
Tandoori Masala Spice
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
150
Soured Cream
(Contains Milk)
1
Mint
1
Baby Gem Lettuce
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Not included in your delivery
300
Water for the Rice
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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 the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chopped chicken and season with salt and pepper. Cook until the chicken is browned on the outside, 4-5 mins. Stir occasionally.
Meanwhile, halve the green pepper and discard the core and seeds. Chop into 1cm sized chunks. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions, then keep to the side. Once the chicken has browned, add the green pepper and red onion and cook until softened, 5-6 mins. Stir occasionally.
Add in the garlic and tandoori spice (add less if you don't like heat). Stir and cook for 1 min. Pour in the passata, water (see ingredients for amount) and the vegetable stock paste. Bring to the boil, then reduce the heat to medium. Simmer until reduced by half, 5-6 mins. Add half the soured cream, stir until combined, then remove from the heat.
Taste the curry and add salt and pepper if you feel it needs it. Serve the rice in bowls and spoon the curry on top. Sprinkle over the spring onion and enjoy! Be sure to reserve a spoonful of rice for each lunch wrap and 2 spoonfuls of chicken curry (pop in the fridge if you are making your lunch the following morning).
When you are ready to pack your lunch, pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the mint into a small bowl with the remaining soured cream and mix well. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Spread a spoon of the mint soured cream on each tortilla wrap (2 per person) and top with the reserved rice and chicken curry. Scatter over the baby gem. Roll up, wrap in foil and refrigerate. Enjoy cold! TIP: Roll your wrap just before eating for maximum freshness.
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