Chicken Tikka Masala over Basmati Rice

• portions: 2 servings
• temps total: 25 minutes

Ingrédients

½ cup Basmati Rice

1 unit Yellow Onion

1 thumb Ginger

¼ ounce Cilantro

1 unit Chili Pepper

10 ounce Chicken Breast Strips

1 teaspoon Garlic Powder

2 teaspoon Garam Masala

1 ½ ounce Tomato Paste

4 ounce Cream Sauce Base

1 unit Chicken Stock Concentrate

Salt

Pepper

1 teaspoon Sugar

2 teaspoon Vegetable Oil

1 tablespoon Butter

Instructions

• Wash and dry all produce. • 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. • Meanwhile, halve and peel onion; thinly slice one half (slice whole onion for 4). Peel and mince or grate ginger. Roughly chop cilantro. Thinly slice chili.

• Pat chicken* dry with paper towels. Toss in a medium bowl with garlic powder, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion and a pinch of salt; cook until slightly softened, 2-3 minutes. • Add chicken and cook until browned all over, 3-5 minutes (it’ll finish cooking in the next step).

• Stir ginger and garam masala into pan. Cook, stirring, until fragrant, 30 seconds. • Stir in tomato paste; cook for 1 minute. • Pour in ½ cup water (1 cup for 4 servings), cream sauce base, stock concentrate, and 1 tsp sugar (2 tsp for 4), stirring until smooth. (TIP: Cut top off cream sauce carton to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.) Bring to a boil, then reduce heat to medium low; simmer until sauce is thickened and chicken is cooked through, 1-2 minutes. Turn off heat. (If sauce is too thick, add a splash or two more water.) • Stir in half the cilantro. Season with salt and pepper. TIP: If you like your chicken tikka masala a bit sweeter, add a pinch more sugar.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between shallow bowls or plates. Top with chicken tikka masala. Garnish with remaining cilantro and a pinch of chili if desired.

Nutrition

• Calories: 660 kcal
• Lipides Totaux: 31 g
• Lipides Saturés: 14 g
• Cholestérol: 160 mg
• Sodium: 550 mg
• Glucides Totaux: 62 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 9 g
• Protéines: 35 g