Mimi's Curry Spiced Chicken Breast
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Mimi's Curry Spiced Chicken Breast

Mimi's Curry Spiced Chicken Breast

with Tikka Masala Sauce and Garlic Rice

Mimi's Curry Spiced Chicken Breast with Tikka Masala Sauce and Garlic Rice is a celebration of flavour, bringing creamy textures together with tender, crispy spiced chicken. As Mimi says, “I LOVE IT” – and we’re sure you will too. Look out for our Chef’s Pick recipes and add to your box today.

Tags:
High Protein
Allergens:
Milk

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2

Garlic Clove

150

Basmati Rice

1

North Indian Style Spice Mix

2

British Chicken Breasts

75

Tikka Masala Paste

30

Tomato Puree

10

Chicken Stock Paste

75

Creme Fraiche

(Contains Milk)

40

Baby Spinach

Not included in your delivery

20

Butter

300

Water for the Rice

2

Plain Flour

1

Sugar

100

Water for the Curry

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Nutritional information

Energy (kJ)3289 kJ
Energy (kcal)786 kcal
Fat29.8 g
of which saturates14.3 g
Carbohydrate81 g
of which sugars9.3 g
Protein50.6 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Lid
Bowl
Baking Paper
Pan
Aluminum Foil

Instructions

Cook the Garlic Rice
1

Pop a medium saucepan (with a tight-fitting lid) on medium-high heat with the butter (see pantry for amount). Peel and grate the garlic (or use a garlic press). 

Once the butter has melted, add the garlic and cook for 1 min.

Stir in the rice, 1/4 tsp salt and the water for the rice (see pantry for amount) and 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).

Mix the Spiced Flour
2

While the rice cooks, put the flour (see pantry for amount) and North Indian style spice mix in a shallow bowl. Season with salt and pepper, then mix to combine.

Coat the Chicken
3

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick.

Add the chicken to the bowl of spiced flour, then toss to ensure an even coating. Repeat for the other breast(s).

Discard any spiced flour left in the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Fry
4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a board, cover with foil, and allow to rest while you make the sauce.

Wipe out the (now empty) pan and pop on medium heat.

Make the Tikka Sauce
5

Once hot, add the tikka paste and tomato puree to the pan. Cook, stirring, for 1-2 mins.

Stir in the chicken stock paste, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then lower the heat. Simmer until thickened, 2-3 mins.

Once thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Mix in the creme fraiche until combined, then remove from the heat. Add a splash of water if it's a little too thick.

Finish and Serve
6

Taste the tikka sauce and season with salt and pepper if needed.

Thinly slice the spiced chicken widthways.

Fluff up the garlic rice with a fork and spoon into your bowls, then top with the tikka sauce and sliced chicken. 

Enjoy!