Tandoori Chicken Thigh Masala Curry
with Spinach, Basmati Rice and Crispy Onions
Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're using a classic with chicken, perfect for soaking up the delicious flavour of the masala curry sauce.
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
4 unit(s)
British Chicken Thighs
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
1 sachet(s)
Tandoori Masala Mix
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Mango Chutney
40 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
125 milliliter(s)
Water for the Curry
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Cut the chicken thigh into 2cm pieces.
b) Once hot, add the chicken pieces to the pan and season with salt and pepper.
c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Once the chicken has browned, add the tomato puree, garlic and tandoori masala mix to the pan.
c) Mix well and cook until fragrant, 1 min.
a) Next, stir in the veg stock paste and water for the curry (see pantry for amount).
b) Bring to the boil, then lower the heat so the sauce simmers gently.
c) Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the chicken is cooked, stir in the creme fraiche, mango chutney and butter (see pantry for amount) until the butter is melted.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Taste and season with salt and pepper if needed.
d) Remove from the heat. Add a splash more water if you feel it needs it.
a) Share the rice out between your serving bowls.
b) Spoon over the tandoori chicken masala curry.
c) Sprinkle over the crispy onions to finish.
Enjoy!
