Low-Lift Chicken Tikka Masala & Cashew Rice
Enjoy a head start with prepped ingredients
- Milk
- Tree Nuts
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 20 minutes. In this one-pan wonder, tender pieces of chicken are simmered in an aromatic tikka masala sauce with sweet peas and served alongside buttery cashew rice. Cool cucumber raita provides a refreshing, tangy contrast that perfectly balances the rich, spiced flavors. Quick, delicious, and ready when you are!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Kevin's Tikka Masala Sauce
(Contains: Tree Nuts)
1 unit
Microwavable Rice
10 ounce
Chopped Chicken Breast
4 ounce
Peas
1 teaspoon
Cumin
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
½ ounce
Cashews
(Contains: Tree Nuts)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
-
Wash and dry produce.
-
Trim and grate cucumber on the largest holes of a box grater into a small bowl. Roughly chop cilantro. Lightly crush cashews in their package.
-
To bowl with grated cucumber, stir in cilantro, yogurt, sour cream, and a pinch of cumin (use more if you like!). Season with a pinch of salt.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and a pinch of salt; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
Reduce heat to low; add peas and tikka masala sauce to pan. Cook, stirring, until warmed through and combined, 30-60 seconds more.
-
While chicken cooks, in a medium microwave-safe bowl, combine rice (breaking it up with your hands as you add it to bowl) and 1 TBSP water (2 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes.
-
Carefully remove and discard plastic wrap; add cashews and 1 TBSP butter (2 TBSP for 4) and stir until thoroughly combined.
- Divide cashew rice and chicken tikka masala between shallow bowls in separate sections. Serve with cucumber raita on the side.
