Charred Chicken Tikka & Garlic Rice
with Mango Chutney & Kachumber Salad
This dish is loaded with amazing tastes! Charred chicken coated in masala paste cooled down with a lime zested cucumber raita is exciting enough but paired nicely with the herby kachumber salad, mango chutney and garlic rice, it’s a pleasing fresh rollercoaster in each bite.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
garlic
1 packet
jasmine rice
½
lime
1
cucumber
1
tomato
1 bag
herbs
1 packet
chicken breast
1 packet
Masala Paste
1 packet
mango chutney
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, zest lime to get a pinch, then cut into wedges. Finely chop cucumber. In a medium bowl, combine lime zest, Greek-style yoghurt and 1/2 the cucumber. Season to taste with salt and pepper. Set aside.
Finely chop tomato and herbs. In a second medium bowl, combine tomato, herbs and remaining cucumber. Add a squeeze of lime juice and a drizzle of olive oil. Stir to combine and season to taste. Set aside.
Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a third medium bowl, combine chicken, masala paste and a pinch of salt. Toss to coat.
In a large frying pan, heat a drizzle of olive oil over medium heat. When oil is hot, cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked through when it's no longer pink inside.
TIP: The masala paste will char slightly in the pan, this adds to the flavour!
Slice charred chicken tikka. Divide garlic rice, kachumber salad and chicken between plates. Top with cucumber raita and a dollop of mango chutney. Serve with remaining lime wedges.
