Creamy Coconut Chicken Tikka Masala
with Baby Spinach and Cumin Rice
This Creamy Coconut Chicken Tikka Masala is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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 grams
Basmati Rice
1 sachet(s)
White Cumin Seeds
56 grams
Tikka Masala Paste
30 grams
Tomato Puree
240 grams
Diced British Chicken Breast
10 grams
Chicken Stock Paste
180 milliliter(s)
Coconut Milk
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and the cumin seeds, 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).
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
Once the oil is hot, add the tikka masala paste and tomato puree, cook for 30 secs.
Stir in the chicken, chicken stock paste, coconut milk, honey (see pantry for amount).
Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Stir in the butter until melted, then season with salt and pepper and remove from the heat. TIP: Add a splash of water if you feel it needs it.
Share the rice out between your serving bowls and spoon over the curry to finish.
Enjoy!
