What are the main ingredients in Dreamy Creamy Tikka Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Dreamy Creamy Tikka Curry?

Calories: 657, Carbs: 86 grams, Fat: grams, Protein: 49.7 grams, Sugar: 10.1 grams, Salt: 336 grams

How do I prepare Dreamy Creamy Tikka Curry?

DIG THE HECK IN!: Make a bed of nutty basmati and smother in creamy tikka curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Good work, Chef! GET THE BASMATI ROLLIN’: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. MARINATION STATION: In a large bowl, mix together 1 tsp of curry paste and a drizzle of oil. Rinse the mini fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. TOASTY ALMONDS: Place the flaked almonds in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. ONTO THE BASE: Return the pot over a medium heat with a drizzle of oil. Fry the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and 125ml of water, and bring to a simmer. Pop on a lid and cook for 10-15 minutes until thickened, stirring occasionally. CURRY ON...: Once the sauce has thickened, stir through the almond milk and slightly reduce for 2-3 minutes. Stir through the marinated chicken. Cover with the lid and gently simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir in the rinsed spinach until wilted. Season to taste and remove from the heat on completion.

What should be prepared from my kitchen to make Dreamy Creamy Tikka Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Dreamy Creamy Tikka Curry

Name: Dreamy Creamy Tikka Curry
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Enjoy the mild, aromatic flavours of India in this easy flavour-packed meal. Tender strips of chicken, curry thickened with almond milk, loaded with spinach, flecked with fresh mint, and paired with nourishing brown basmati rice. Dig the heck in!

Dreamy Creamy Tikka Curry

with wholesome brown rice & toasty almonds

Hands on Time: 15 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Almond Milk
Brown Basmati Rice
Chicken
Cooked Chopped Tomato
Flaked Almonds
Free-range Chicken Mini Fillets
Fresh Mint
Garlic Clove
Garlic Cloves
Onion
Onions
Spice & All things Tikka Chicken Curry Paste
Spinach
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GET THE BASMATI ROLLIN’
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATION STATION
In a medium-sized bowl, mix together ½ a tsp of curry paste and a drizzle of oil. Rinse the mini fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate.
TOASTY ALMONDS
Place the flaked almonds in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
ONTO THE BASE
Return the pot over a medium heat with a drizzle of oil. Fry the diced onion for 2-3 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and 80ml of water, and bring to a simmer. Pop on a lid and cook for 10-15 minutes until thickened, stirring occasionally.
CURRY ON...
Once the sauce has thickened, stir through the almond milk and slightly reduce for 2-3 minutes. Stir through the marinated chicken. Cover with the lid and gently simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir in the rinsed spinach until wilted. Season to taste and remove from the heat on completion.
DIG THE HECK IN!
Make a bed of nutty basmati and smother in creamy tikka curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Good work, Chef!

Brown Basmati Rice - 100ml
Spice & All things Tikka Chicken Curry Paste - 10ml
Free-range Chicken Mini Fillets - 150g
Flaked Almonds - 10g
Onion - 1
Garlic Clove - 1
Cooked Chopped Tomato - 100g
Almond Milk - 50ml
Spinach - 20g
Fresh Mint - 3g
Spring Onion - 1

Download the Recipe

Serves 2

GET THE BASMATI ROLLIN’
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATION STATION
In a large bowl, mix together 1 tsp of curry paste and a drizzle of oil. Rinse the mini fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate.
TOASTY ALMONDS
Place the flaked almonds in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
ONTO THE BASE
Return the pot over a medium heat with a drizzle of oil. Fry the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and 125ml of water, and bring to a simmer. Pop on a lid and cook for 10-15 minutes until thickened, stirring occasionally.
CURRY ON...
Once the sauce has thickened, stir through the almond milk and slightly reduce for 2-3 minutes. Stir through the marinated chicken. Cover with the lid and gently simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir in the rinsed spinach until wilted. Season to taste and remove from the heat on completion.
DIG THE HECK IN!
Make a bed of nutty basmati and smother in creamy tikka curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Good work, Chef!

Brown Basmati Rice - 200ml
Spice & All things Tikka Chicken Curry Paste - 20ml
Free-range Chicken Mini Fillets - 300g
Flaked Almonds - 20g
Onion - 1
Garlic Cloves - 2
Cooked Chopped Tomato - 200g
Almond Milk - 100ml
Spinach - 40g
Fresh Mint - 5g
Spring Onions - 2

Download the Recipe

Serves 3

GET THE BASMATI ROLLIN’
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATION STATION
In a large bowl, mix together 1 ½ tsps of curry paste and a drizzle of oil. Rinse the mini fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate.
TOASTY ALMONDS
Place the flaked almonds in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
ONTO THE BASE
Return the pot over a medium heat with a drizzle of oil. Fry the diced onion for 4-5 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and 180ml of water, and bring to a simmer. Pop on a lid and cook for 15-20 minutes until thickened, stirring occasionally.
CURRY ON...
Once the sauce has thickened, stir through the almond milk and slightly reduce for 3-4 minutes. Stir through the marinated chicken. Cover with the lid and gently simmer for 6-7 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir in the rinsed spinach until wilted. Season to taste and remove from the heat on completion.
DIG THE HECK IN!
Make a bed of nutty basmati and smother in creamy tikka curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Good work, Chef!

Brown Basmati Rice - 300ml
Spice & All things Tikka Chicken Curry Paste - 30ml
Free-range Chicken Mini Fillets - 450g
Flaked Almonds - 30g
Onions - 2
Garlic Cloves - 3
Cooked Chopped Tomato - 300g
Almond Milk - 150ml
Spinach - 60g
Fresh Mint - 8g
Spring Onions - 3

Download the Recipe

Serves 4

GET THE BASMATI ROLLIN’
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATION STATION
In a large bowl, mix together 2 tsps of curry paste and a drizzle of oil. Rinse the mini fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate.
TOASTY ALMONDS
Place the flaked almonds in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
ONTO THE BASE
Return the pot over a medium heat with a drizzle of oil. Fry the diced onion for 4-5 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and 220ml of water, and bring to a simmer. Pop on a lid and cook for 15-20 minutes until thickened, stirring occasionally.
CURRY ON...
Once the sauce has thickened, stir through the almond milk and slightly reduce for 3-4 minutes. Stir through the marinated chicken. Cover with the lid and gently simmer for 6-7 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir in the rinsed spinach until wilted. Season to taste and remove from the heat on completion.
DIG THE HECK IN!
Make a bed of nutty basmati and smother in creamy tikka curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Good work, Chef!