Meal Kit
Chicken Tikka Masala
with rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Jimmy Shay
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 5.47 oz. Long Grain White Rice
- 1 Onion
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1 Naan Flatbread
- 3 oz. Peas
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2 oz. Light Sour Cream
- 3 Tbsp. Tomato Puree
- ¼ oz. Cilantro
- 1 tsp. Garlic Salt
- 2 tsp. Curry Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) N3DrZvqj
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Calories790
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Carbohydrates117g
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Net Carbs109g
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Fat15g
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Protein47g
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Sodium2140mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Stem and coarsely chop cilantro.
Halve and peel onion. Cut halves into 1/4" dice.Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken and onions to hot pan. Stir occasionally until onions are translucent and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Make the Sauce
Add curry powder, tomato puree, 1 cup water, and garlic salt to hot pan. Stir to combine and bring to a simmer.
Once simmering, reduce heat to medium-low and stir occasionally until slightly thickened, 10-12 minutes.Stir in peas until combined and heated though, 1-2 minutes.Remove from burner. Stir in sour cream until combined.While sauce cooks, continue recipe. -
5 Toast Flatbread and Finish Dish
Place flatbread directly on oven rack.
Toast in hot oven until lightly browned, 6-8 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping rice with tikka masala. Garnish with cilantro. Slice flatbread, if desired. Bon appétit!
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