Apricot Chicken Tikka & Spinach Rice

Name: Apricot Chicken Tikka & Spinach Rice with Tomato Salsa & Cashews
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Tomato; 1 packet Apricot Sauce; 320 g Chicken Breast; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Basmati Rice; 1 packet Crushed Roasted Cashews; 1 sachet Mumbai Spice Blend; 2 Garlic

with Tomato Salsa & Cashews

Get up to $175 off

Allergens:

Milk

•Tree nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 packet

Apricot Sauce

320 g

Chicken Breast

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Basmati Rice

1 packet

Crushed Roasted Cashews

(Contains: Tree nuts; )

1 sachet

Mumbai Spice Blend

Garlic

Nutrition Values

Calories626 kcal

Energy (kJ)2620 kJ

Fat12.1 g

of which saturates3.4 g

Carbohydrate80.3 g

of which sugars12.3 g

Dietary Fibre3.5 g

Protein49.5 g

Sodium350 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. • Stir in baby spinach leaves and cover to keep warm.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop cucumber and tomato. • Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, Mumbai spice blend, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil and the remaining garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer garlic oil to a small bowl. Add Greek-style yoghurt to the garlic oil mixture. Combine and season to taste.

• When the rice has 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat, add apricot sauce and a splash of water, tossing chicken to coat.

• In a second medium bowl, combine cucumber, tomato, a drizzle of olive oil and white wine vinegar. Season with salt and pepper.

• Divide spinach rice between bowls. • Top with apricot chicken tikka and tomato salsa. • Spoon over garlic yoghurt and garnish with crushed roasted cashews to serve. Enjoy!