Chicken Tikka Masala
with Cucumber Salad
No need to order this take-away classic when you can cook it at home!
Cals 881 · Prot 64 · Carbs 100 · Fat 32
Weekly classic
Family Friendly
30 min
No need to order this take-away classic when you can cook it at home!
Cals 881 · Prot 64 · Carbs 100 · Fat 32
Weekly classic
Family Friendly
Ingredients
Curry
Chicken breast
400 Grams
Brown onion
1 Piece
Ghee
4*
30 Grams
Salt
0.5 Tsp
Ginger garlic paste
10 Grams
Smoked paprika powder
2 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Chipotle powder
2 Grams
Water
200 ML
Tomato paste
70 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Cooking cream
4*
100 ML
Honey
15 Grams
Rice
Basmati rice
150 Grams
Water
300 ML
Cucumber salad
Cucumber
2 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3679 / 881 |
| Fats (g) | 31.7 |
| of which saturated (g) | 19.8 |
| Carbohydrates (g) | 100 |
| of which sugars (g) | 15.7 |
| Fibers (g) | 7.9 |
| Proteins (g) | 63.5 |
| Salt (g) | 3.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Slice the chicken breast into goujons.
- Peel and finely chop the brown onion.
2 Make sauce
- Heat a large non-stick pan over a medium-low heat with the ghee.
- Fry the onion with a pinch of salt for 7-8 min until softened.
- Once softened, add the chicken, ginger garlic paste, smoked paprika, curry powder, garam masala and chipotle powder (spicy!).
- Fry for 2 min.
- Add the measured water, tomato paste and stock cube and simmer for 10 min.
3 Boil rice
- Meanwhile, rinse and drain the basmati rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until rice is tender.
- Remove from the heat and keep covered until serving.
4 Prep cucumber salad
- Meanwhile, chop the cucumber into small chunks.
- Pick and finely chop the coriander.
- Slice the lime into wedges.
- Mix the cucumber and coriander together in a bowl with a pinch of salt.
- Add a squeeze of lime juice.
5 Finish sauce
- Once the chicken is cooked, add the cooking cream and honey to the pan.
- Simmer for a final 5 min or until the sauce begins to thicken up.
Tip! Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!
6 Serve
- Serve the Chicken Tikka Masala over warm Basmati Rice with the Cucumber Salad to the side.
- Serve any remaining lime wedges as a garnish.
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