Ultimate Chicken Tikka and Rice
with Crispy Shallot Topping and Garlic Coriander Naan
Looking for a taste of everyday luxury? This Ultimate Chicken Tikka and Rice is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
3 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
1 bunch(es)
Coriander
½ unit(s)
Red Chilli
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
260 grams
Diced British Chicken Breast
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
75 grams
Double Cream
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
20 grams
Butter
½ tsp
Sugar
100 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt 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, peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the shallot. Separate the shallot slices.
Finely chop the coriander (stalks and all). Halve the red chilli lengthways, deseed, then thinly slice.
Remove the butter (see pantry for amount) from your fridge.
Meanwhile, pour enough oil into a large saucepan to cover the bottom, then pop it on medium-high heat. TIP: Check if the oil is hot enough by adding one shallot slice - if it sizzles, it’s ready.
Add the shallot and fry until golden and crispy, 3-5 mins. Turn once or twice, then remove with a slotted spoon and transfer to some kitchen paper to absorb any excess oil.
In a medium bowl, mix together the red chilli (use less if you'd prefer things milder), cooled crispy shallots and half the coriander. Set your curry topping aside.
Keep 2 tbsp of shallot oil in the pan and discard the rest. Pop the pan back on medium-high heat.
Once the shallot oil is hot, add the tikka paste, tomato puree and half the garlic. Cook, stirring, for 2-3 mins.
Stir in the chicken, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then lower the heat. Season with salt and pepper.
Simmer with the lid on until the sauce has thickened and the chicken is cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the curry simmers, combine the butter, remaining garlic and coriander in a small bowl. Season with salt and pepper.
When 5 mins of cooking time remain, cut the naans in half widthways, then put in your toaster until golden.
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once warmed, spread the flavoured butter over the naans.
Once the curry is ready, stir through the double cream. Bring to the boil, then remove from the heat. Taste, and season with salt and pepper if needed.
Fluff up the rice using a fork, then share between your bowls. Top with your ultimate chicken tikka. Sprinkle over the curry topping.
Serve the garlic coriander naans alongside.
Enjoy!
