Chicken Tikka Masala with Jasmine Rice & Flatbread (DF option available)

fresh ingredients

IN THE KIT

  • 12 oz
    marinated chicken thighs and tenderloin*
  • 6 oz
    jasmine rice
  • 6 oz
    tomato sauce
  • 4 oz
    veggie stock
  • 4 oz
    peas
  • 4 oz
    carrots
  • 4 oz
    yogurt
  • 2 oz
    zesty curry blend
  • 2 oz
    ginger/onion/garlic blend
  • 2 oz
    cilantro
  • 2 oz
    cashews
  • 1
    flatbread

*Marinated Chicken: yogurt, turmeric, cayenne, cinnamon, turmeric, cumin, paprika, tomato paste 

 

Not Included:

Salt & pepper

Olive oil 

 

Kitchen Items Needed:

1 medium skillet

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.

1Cook Rice

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.

2Cook Chicken

Drizzle olive oil in a skillet or pot over medium-high heat. Add chicken & cook, without stirring, until starting to brown, but not cooked through, about 3 minutes. Transfer chicken to a plate.

3Sauté Aromatics

Heat another drizzle of olive oil in 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.

4Simmer Sauce

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 & any resting juices. Simmer, stirring occasionally, until sauce is thickened & chicken is cooked through, 3–4 minutes. Remove from heat, then stir in yogurt until incorporated. Season to taste with salt & pepper.

5Toast Cashews & Warm Flatbread

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.

6To Serve

Fluff rice with a fork, incorporating peas. Spoon rice into bowls & top with chicken tikka masala. Garnish with whole cilantro leaves & serve with warm flatbread. Enjoy!