Chicken Tikka Masala Rice Bowl

Name: Chicken Tikka Masala Rice Bowl with Mango Cilantro Chutney
Yield: 2 servings
Ingredients: 10 oz Chicken Breast; 5 oz Curry Sauce Base; 1 Onion; 4 oz Mango; 5 tsp Wine; 1 tbsp Curry Powder; 4 tbsp Greek Yogurt; 1 Tomato; 2 tsp Dijon Mustard; 1/4 oz Cilantro; 1/2 cup Rice; tsp Salt, tsp; tsp Black Pepper, tsp

with Mango Cilantro Chutney

By Recipe0 System

Talk about curry in a hurry! Our streamlined take on chicken tikka masala comes together in 20 minutes—including the basmati rice and a brilliant microwave hack for homemade mango chutney. How is this all possible? Our chefs chose flavor bomb ingredients that build layers of complexity in a short amount of time, like the curry powder sprinkled on chicken breast strips so they sear with a mouthwatering char. The chicken cooks in a tomato curry sauce that amplifies the warming spices. Dijon mustard adds a bracing kick to the quick mango cilantro chutney, which is dolloped over the bowl. Pickled onion, yogurt, and more cilantro complete the toppings for a meal that’s totally bowl-dacious!

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

10 oz Chicken Breast
5 oz Curry Sauce Base
1 Onion
4 oz Mango
5 tsp Wine
1 tbsp Curry Powder
4 tbsp Greek Yogurt
1 Tomato
2 tsp Dijon Mustard
1/4 oz Cilantro
1/2 cup Rice
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Dice tomato. Halve, peel, and thinly slice half the onion (all for 4). Roughly chop cilantro.
2

Pat chicken* dry with paper towels; season all over with curry powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Reduce heat to medium. Stir in tomato and curry sauce base. Bring to a simmer and cook, stirring occasionally, until tomato softens and curry thickens slightly, 3-5 minutes.

Remove from heat.
3

In a small microwave-safe bowl, combine sliced onion, half the vinegar (you’ll use more later), ½ tsp sugar, 1 tsp water, and a pinch of salt. (For 4 servings, use 1 tsp sugar, 2 tsp water, and ¼ tsp salt). Cover and microwave for 30 seconds.

Drain mango. In a separate small microwave-safe bowl, combine mango, remaining vinegar, and ¼ tsp sugar (½ tsp sugar for 4). Microwave for 25 seconds.

Add half the chopped cilantro and half the mustard (all the mustard for 4). Using a fork, combine ingredients, occasionally mashing the mango to release some liquid.
4

Fluff rice with a fork.

Divide rice between shallow bowls or plates. Top with chicken tikka. Garnish with pickled onion (draining first) and mango chutney. Drizzle with yogurt, sprinkle with remaining cilantro, and serve.