Cook once, eat twice! This recipe makes a tasty dinner, plus we've given you extra ingredients to transform the leftovers into a different and satisfying lunch for the next day! Serve up a mildly spiced chicken tikka masala on fragrant garlic rice for dinner, then pack up an Indian chicken and salad wrap to enjoy the next day for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3010kJ Energy, 33.3g Fat, 5.1g Saturated Fat, 57.1g Carbohydrate, 9.3g Sugars, 43.9g Protein, 1340mg Sodium.
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
mini flour tortillas(ContainsGluten)
salt (for the chicken)
brown sugar (for the chicken)
vinegar (white wine or rice wine)
Finely chop the brown onion and garlic. Slice the chicken breast into 1cm strips. In a medium bowl, combine the chicken, masala paste, the salt, brown sugar, some Greek-style yoghurt (2 tbs for 2 people / 1/4 cup for 4 people) and a drizzle of olive oil. Season with pepper. Toss to coat and set aside to marinate.
TIP: If you have time, marinate the chicken for 30 minutes to enhance the flavour.
In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and a pinch of salt and bring to the boil. Add the basmati rice, stir, reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the cucumber. Pick the mint leaves and thinly slice. In a small bowl, combine the remaining yoghurt, 1/2 the cucumber and 1/2 the mint. Season and mix well. Set aside. Finely chop 1/2 the tomato. Roughly chop the coriander (reserve a few leaves for garnish!). In a second small bowl, combine the chopped tomato, coriander and remaining cucumber. Add the vinegar and a drizzle of olive oil. Season and stir to combine. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, in batches, tossing, until browned and cooked through, 3-4 minutes. Transfer to a bowl. When all the chicken is cooked, set aside 2 portions (about 1 cup) for lunch.
TIP: Don't worry if your chicken gets a little charred during cooking‚ it adds to the flavour!
Divide the garlic rice and the remaining chicken tikka between plates. Serve with the cucumber yoghurt, tomato salsa and a dollop of mango chutney. Garnish with the reserved coriander leaves.
When you're ready to pack lunch, thinly slice the remaining tomato. Grate the carrot. Arrange the mini flour tortillas on a clean surface and spread with the garlic aioli. Top with the mixed salad leaves, tomato slices, carrot and remaining mint. Add the reserved chicken tikka, tuck in the ends and roll into wraps. Wrap in foil or plastic wrap. Refrigerate. At lunchtime, remove the wrapping and reheat in a sandwich press or on a plate in the microwave for 30 second bursts, until heated through.