Chicken Tikka Masala with Rice
Ready in 40 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, October 20, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, October 20, 2019.
Ingredients
Curry
- 1 chicken tikka masala
- 150g yoghurt
- Pinch of garlic chilli blend
Rice
- 2 cups basmati rice
- 3 cups boiling water
Steps
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Preheat oven to 180°C. Bring a full kettle to the boil.
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Cook curry. Remove plastic cover from curry and cover with foil. Place on an oven tray and cook for 30-40 minutes, or until heated through. Stir halfway to ensure even cooking. Alternatively, spoon meal into a baking/ casserole dish and cook at 200°C for about 25 minutes, until heated through.
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Cook rice. Add rice, boiling water measure and a pinch of salt to a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
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Serve rice and curry with yoghurt and a sprinkle of garlic chilli blend.
Nutritional Information
Energy |
2676 kj 640 kcal |
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Protein | 51.3g |
Carbohydrate | 57.4g |
Fat | 20.2g |