Cal Smart Chicken Patties in Tikka Sauce
with Parsley Rice
Flecks of cilantro stems don't just make these chicken patties look pretty, they also add a ton of flavour! Tikka sauce blends beautifully with cream cheese to give this curry a velvety texture without the heaviness.
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
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.
Ingredients
250 g
Ground Chicken
¼ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
1 unit(s)
Tomato
56 g
Baby Spinach
1 unit(s)
Cream Cheese
(Contains Milk)
¾ cup
Basmati Rice
7 g
Parsley
1 unit(s)
Lemon
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.31 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium heat.
- While the pan heats, thinly slice parsley stems.
- Add chicken, parsley stems and half the garlic salt to a medium bowl. Season with pepper, then combine.
- Form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add chicken patties. Pan-fry until cooked through, 3-4 min per side.**
- Remove from heat. Transfer patties to a plate.
- Meanwhile, cut half the lemon (whole lemon for 4 ppl) into wedges.
- Roughly chop parsley.
- Roughly chop spinach.
- Cut tomato into 1/2-inch pieces.
- When patties are done, with the pan still off heat, stir in cream cheese, half the tikka sauce (use all for 4 ppl) and 1/4 cup (1/2 cup) water.
- Return the pan to medium. Bring to a simmer, stirring often to combine.
- Once simmering, stir in tomatoes. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Add spinach. Cook, stirring often, until wilted, 1 min.
- Season with pepper and remaining garlic salt.
- Return chicken patties to the pan. Gently stir to warm through, 1 min. (TIP: If sauce gets too thick, add water, 1 tbsp at a time, until you reach desired consistency.)
- Season with salt and pepper.
- Add half the parsley to the pot with rice, then fluff with a fork. (TIP: Add 1 tbsp [2 tbsp] butter, then fluff until melted, if desired.)
- Divide parsley rice between plates.
- Spoon sauce over rice. Top with chicken patties.
- Sprinkle with remaining parsley.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get chicken, prep and cook it in the same way the recipe instructs you to prep and cook the turkey.**