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
Dreamy Creamy Tikka Curry
with wholesome brown rice & toasty almonds
Hands on Time: 15 - 40 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Dreamy Creamy Tikka Curry?
The preparation time for Dreamy Creamy Tikka Curry with wholesome brown rice & toasty almonds is between 15 and 40 minutes.
What is the total time required to make Dreamy Creamy Tikka Curry with wholesome brown rice & toasty almonds?
The total time required to make Dreamy Creamy Tikka Curry with wholesome brown rice & toasty almonds is between 35 and 55 minutes.
How many servings does Dreamy Creamy Tikka Curry provide?
4 servings
What are the main ingredients in Dreamy Creamy Tikka Curry?
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
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?
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
How many calories does Dreamy Creamy Tikka Curry have?
657 calories
How much fat content does Dreamy Creamy Tikka Curry have?
grams
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