Chicken Tikka Masala Rice Bowl
with Mango Cilantro Chutney
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Basmati Rice
1 unit
Roma Tomato
1 unit
Yellow Onion
¼ ounce
Cilantro
10 ounce
Chicken Breast Strips
1 tablespoon
Curry Powder
5 ounce
Curry Sauce Base
(Contains Milk)
5 teaspoon
White Wine Vinegar
4 ounce
Mango
2 teaspoon
Dijon Mustard
4 tablespoon
Yogurt
(Contains Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
¾ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
