Mimi's Curry Spiced Chicken Breast
with Tikka Masala Sauce and Garlic Rice
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
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 sachet(s)
North Indian Style Spice Mix
2 unit(s)
British Chicken Breasts
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Baby Spinach
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
2 tbsp
Plain Flour
1 tsp
Sugar
150 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
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, 0.25 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).
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.
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.
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.
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.
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!
