Quick Chicken Tikka Masala

Name: Quick Chicken Tikka Masala with Basmati Rice & Herby Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 1 sachet Chicken-Style Stock Powder; 2 clove garlic; 1 bag green beans; 1 bag coriander; 1 packet Masala Paste; ¼ tsp salt; 1 packet chicken breast; 1 bag baby spinach leaves; 20 g butter; 1 packet mango chutney; 1 packet Greek-Style Yoghurt

with Basmati Rice & Herby Yoghurt

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Bold masala paste coats tender diced chicken and greens in this quick and easy Indian-inspired dish! With a bit of help from the yoghurt and mango chutney toppings, the aromas will make you want to dig in before this hits the table.

Tags:

Kid Friendly

Allergens:

Milk

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 sachet

Chicken-Style Stock Powder

2 clove

garlic

1 bag

green beans

1 bag

coriander

1 packet

Masala Paste

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

mango chutney

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Energy (kJ)2909 kJ

Fat21.7 g

of which saturates8.7 g

Carbohydrate82.6 g

of which sugars14.8 g

Protein45.2 g

Sodium1204 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.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return to saucepan. Add chicken-style stock powder and stir to combine.

• While rice is cooking, finely chop garlic. Trim and halve green beans. Roughly chop coriander. Cut chicken breast into 2cm chunks. • In a small bowl, combine Greek-style yoghurt, coriander and a pinch of salt and pepper. Stir to combine and set aside. • In a medium bowl, combine masala paste, the salt and a drizzle of olive oil. Add chicken, toss to coat and set aside.

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • Add baby spinach leaves, the butter and garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste. • Return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through, 4-5 minutes.

TIP: Stand back! The masala paste can spit while the chicken is cooking.

TIP: Don't worry if your chicken gets a little charred during cooking, it adds to the flavour!