Mild Sri Lankan Chicken Masala
with Garlic Rice & Toasted Almonds- Milk
- Almond
Ready to make restaurant-worthy chicken masala in your own kitchen in just about 25 minutes? It’s as easy as: 1. Brown your chicken. 2. Simmer it in a creamy sauce laced with aromatic Sri Lankan spices and umami-packed tomato paste. 3. Spoon it all over buttery garlic rice with fresh mint and crunchy almonds. Oh, and how could we forget 4: dig the heck in!
Ingredients
4 clove
garlic
1 packet
basmati rice
1
carrot
1
tomato
1 packet
chicken breast
1 packet
flaked almonds
(Contains: Almond; )
½ tin
tomato paste
1 sachet
Sri Lankan spice blend
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 bunch
mint
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
½ cup
water (for the sauce)
½ tbs
honey
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. 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, thinly slice the carrot into half-moons. Roughly chop the tomato. Cut the chicken breast into 3cm chunks.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned 3-4 minutes.
Reduce the frying pan to a medium-high heat, then add a drizzle of olive oil, the carrot, tomato, tomato paste (see ingredients), Sri Lankan spice blend and remaining garlic and cook until fragrant, 1 minute. Add the water (for the sauce), chicken-style stock powder and honey. Simmer until the sauce has thickened slightly and the chicken is cooked through, 3-4 minutes. Stir in the baby spinach leaves and remaining butter until the leaves are just wilted, 1 minute. Season to taste.
Pick and roughly chop the mint leaves. Divide the garlic rice between bowls. Top with the mild Sri Lankan chicken masala. Serve with the Greek-style yoghurt. Garnish with the mint and toasted almonds.
