Creamy Chicken Tikka-Style Bowls
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Creamy Chicken Tikka-Style Bowls

Creamy Chicken Tikka-Style Bowls

with Basmati and Toasted Garlic Flatbreads

Creamy tikka sauce loaded with chicken, peas, peppers and onions is served with buttery basmati rice and warm garlic flatbread in this Indian-inspired dish.

Tags:
Quick
Family Friendly
Allergens:
Milk
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount
Ground Chicken

250 g

Ground Chicken

Tikka Sauce

½ cup

Tikka Sauce

(Contains Milk May contain Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)

2 tbsp

Curry Paste

(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

Basmati Rice

¾ cup

Basmati Rice

Cream

56 mL

Cream

(Contains Milk)

Green Peas

56 g

Green Peas

56 g

Yellow Onion, chopped

Sweet Bell Pepper

1 unit(s)

Sweet Bell Pepper

Garlic Salt

4 g

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Flatbread

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

Not included in your delivery

Salt*

0.19 tsp

Salt*

Pepper*

0.13 tsp

Pepper*

Oil*

½ tbsp

Oil*

Unsalted Butter*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories1080 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate131 g
Sugar15 g
Dietary Fiber7 g
Protein42 g
Cholesterol180 mg
Sodium1890 mg
Trans Fat1 g
Potassium1400 mg
Calcium175 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Silicone Brush
Baking Sheet
Small Bowl

Cooking Steps

Cook rice
1
  • Heat a medium pot over medium heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted, 30 sec.
  • Add rice and half the onions to the pot. Cook, stirring often, until onions soften, 2-3 min.
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
  • Once boiling, reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Prep and cook chicken
2
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
  • Cook, breaking up chicken into smaller pieces, until no pink remains, 4-6 min.**
  • Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Cook veggies
3
  • Add peppers, peas and remaining onions to the pan with chicken.
  • Cook, stirring often, until veggies are tender-crisp, 3-5 min.
Make sauce
4
  • Add curry paste to the pan with chicken and veggies.
  • Cook, stirring often, until well combined, 30 sec.
  • Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Bring to a simmer.
  • Once simmering, reduce heat to medium-low. Cook, stirring often, until sauce thickens slightly, 3-5 min.
  • Season with salt and pepper, to taste.
Toast flatbreads
5
  • Meanwhile, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pot over low heat.
  • Arrange flatbreads on an unlined baking sheet. Brush with melted butter, then season with 1/8 tsp (1/4 tsp) garlic salt.
  • Toast flatbreads in the middle of the oven until warmed through, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)
Finish and serve
6
  • Fluff rice with a fork. 
  • Cut toasted garlic flatbreads into quarters. 
  • Divide rice between plates. Top with chicken tikka
  • Serve flatbreads alongside.