Chicken Tikka & Garlic Rice
with Tomato Salsa & Herbed Yoghurt
Enjoy the mild, aromatic flavours of India in this quick meal. Tender strips of chicken get a light tandoori coating, which goes perfectly with fragrant garlic rice. A collection of zesty side dishes takes this dinner to the next level: there's a fresh salad, creamy yoghurt sauce and sweet chutney to cover all your bases.
Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's cherry tomatoes were in short supply, so we've replaced them with gourmet tomatoes. Don't worry, the recipe will be just as delicious!
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
Ingredients
2 clove
garlic
1 packet
basmati rice
1 packet
chicken breast
1 tub
tandoori paste
1 bag
baby spinach leaves
1 bunch
coriander
1 packet
Greek-Style Yoghurt
(Contains Milk; )
2 unit
tomato
1 tub
mango chutney
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
½ tsp
salt
1 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/2 the salt. Bring to the boil then add the basmati rice. 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 has absorbed, 10 minutes.
While the rice is cooking, slice the chicken breast into 1cm strips. In a medium bowl, combine the tandoori paste, the remaining salt and a good drizzle of olive oil. Add the chicken strips, toss to coat and set aside.
Pick and finely chop the coriander. In a small bowl, combine the Greek yoghurt and 1/2 the coriander. Season with salt and pepper and mix well. Set aside.
Roughly chop the tomato. Roughly chop the baby spinach leaves. In a second medium bowl, combine the tomato, chopped baby spinach and remaining coriander. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the tandoori chicken and cook, tossing regularly, until the chicken is browned and cooked through, 4-5 minutes. TIP: Stand back! The tandoori paste can spatter while the chicken is cooking. TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!
Divide the garlic rice and chicken tikka between bowls. Serve with the herbed yoghurt, tomato salad and mango chutney.