Chicken Tikka Masala with Jasmine Rice & Flatbread
This 30-minute chicken tikka is a speedy version for busy weeknights & it packs the same flavourful punch. We do all the work by marinating the chicken overnight; you make the rich tomato based sauce. Fluffy jasmine rice studded with sweet green peas is the perfect side to soak up the creamy curry & cilantro leaves on top before serving to add a fresh, herbaceous pop.
| Nutrition | PER SERVING |
|---|---|
| Calories | 780 kcal |
| Fat | 33.0 g |
| Protein | 37.0 g |
| Carbohydrate | 86.0 g |
| Sodium | 567 mg |
fresh ingredients
IN THE KIT
-
12 ozmarinated chicken thighs and tenderloin*
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6 ozjasmine rice
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4 ozveggie stock
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4 ozpeas
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4 ozcarrots
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4 ozyogurt
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1 ozzesty curry blend
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6 oztomato paste
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2 ozginger/onion/garlic blend
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2 ozcilantro
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2 ozcashews
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1 pcflatbread
*Marinated chicken: yogurt, turmeric, cayenne, cinnamon, turmeric, cumin, paprika, tomato paste
Not Included:
Salt & pepper
Olive oil
Kitchen Items Needed:
1 medium skillet
1 large skillet/pot
Small pot with lid
12 oz water
cook along
INSTRUCTIONS
Prep
Pick cilantro leaves from stems; finely chop stems, keeping leaves whole;
Cut carrots into thin coins;
Rub olive oil on both sides of flatbread;
Roughly chop cashews.
In a small saucepan, combine rice, measured water & a pinch of salt. Bring to a boil over high heat. Reduce heat to low, cover & cook until rice is almost tender, 15 minutes. Remove lid, top rice with peas; continue to cook until rice is tender & water is absorbed & peas are warmed through, about 2 minutes more. Keep covered until ready to serve.
Drizzle olive oil in a skillet or pot over medium-high heat. Add chicken & carrots & cook, without stirring, until starting to brown, but not cooked through, about 3 minutes. Transfer chicken & carrots to a plate.
Heat another drizzle of olive oil in the same pot over medium-high. Add ginger/onion/garlic blend & cook, stirring, until golden, 2–3 minutes. Stir cilantro stems & all of the curry powder; cook, stirring, until fragrant, about 1 minute. Add tomato sauce; cook, stirring, until paste turns red, 1–2 minutes.
Add veggie stock & a pinch each of salt & pepper to pot; bring to a boil over high heat. Reduce heat to medium, then add chicken, carrots & any resting juices. Simmer, stirring occasionally, until sauce is thickened & chicken is cooked through, 3–5 minutes. Remove from heat, then stir in yogurt until incorporated. Season to taste with salt & pepper.
Heat a skillet on medium high heat. Add chopped cashews & toast until fragrant, about 2-3 minutes, watching carefully that they don’t burn. Remove & set aside.
Add flatbread to the warm skillet & warm on both sides until toasted. Cut into pieces.
Fluff rice with a fork, incorporating peas. Spoon rice into bowls & top with chicken tikka masala. Garnish with cashews, cilantro & serve with warm flatbread. Enjoy!