with Rice and Garlic Flatbreads
Ingredients: Chicken thighs • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Basmati rice • Tikka curry sauce (milk) (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Yellow onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Cashews • Garlic • Cilantro.
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Chicken Thighs
270 g
Tikka Sauce
0.5 cup
Cashews, chopped
28 g
Basmati Rice
0.75 cup
Flatbread
2 unit(s)
Curry Paste
2 tbsp
Yellow Onion
1 unit(s)
Cream
56 mL
Garlic, cloves
3 unit(s)
Cilantro
7 g
Salt*
0.375 tsp
Oil*
2 tbsp
Pepper*
0.125 tsp
Butter*
3 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels.
- Cut chicken into 1/2-inch pieces, then season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-6 min, stirring occasionally, until golden. (Note: It's okay if chicken doesn't cook all the way through in this step.)
- Transfer to a plate.
- Meanwhile, roughly chop cilantro.
- Finely chop cashews.
- Peel, then mince or grate garlic.
- Peel, then cut onion into 1/4-inch pieces.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then onions, cashews, curry paste and half the garlic.
- Season with salt and pepper. Cook for 3-4 min, stirring often, until onions soften slightly.
- Add tikka sauce, chicken, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water. Stir to combine.
- Cover and cook for 8-10 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
- Meanwhile, to a small bowl, add remaining garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
- Bake flatbreads in the middle of the oven for 4-5 min, flipping halfway through, until slightly toasted.
- Remove curry from heat, then stir in cream.
- Fluff rice with a fork. Divide between plates, then spoon curry over top.
- Sprinkle with cilantro.
- Serve garlic flatbreads alongside.
1260
kcal
Calories
61
g
Fat
23
g
Saturated Fat
130
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
48
g
Protein
215
mg
Cholesterol
1540
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
8
mg
Iron
