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Easy prep
20 minutes

Tikka Spiced Chicken with Mango Chutney Glaze

Fried Rice & Carrot-Cucumber Salad

Cooking time

20 minutes

Servings

2/4

Calories

740 /serving

Two foods we often crave served as our inspiration for this colourful plateful: chicken tikka and fried rice. The aromatic tikka chicken is perfectly pan seared and pairs like a dream with the sweet mango chutney glaze. It sits atop crispy fried rice, dotted by plump little peas, adding a hint of sweetness. While, the bright side salad features citrus-spritzed cucumbers and julienned carrots, adding freshness and crunch. All that’s left is to sprinkle on a bit of cilantro, and get ready to satisfy two cravings at once.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 100g Julienned carrots
  • 1 Bunch of cilantro
  • 50g Diced onions
  • 1 Cucumber
  • 1 Lime (or lemon)
  • 100g Green peas
  • 225g Pre-cooked jasmine rice
  • 30g Mango chutney
  • 10.5g Tasty Tikka spice blend (cardamom, bay leaf, black pepper, cinnamon, cloves, coriander, cumin, fennel, garlic, ginger, nutmeg, paprika, sea salt, star anise, turmeric)

You will need:

Large pan
Medium pan (non-stick if possible)
Oil
Salt & pepper
Total Fat
31 g
Saturated Fat
4 g
Sodium
2820 mg
Total Carbs
71 g
Sugars
16 g
Protein
46 g
Fibres
7 g
Preparation
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Mise en place
Halve the cucumber lengthwise; thinly slice into half-moons on an angle. Juice the lime. Finely chop the cilantro leaves and stems. In a large bowl, make the salad by combining 1 tbsp lime juice with 3 tbsp oil (double both for 4 portions); season with S&P to taste. Add the cucumbers, carrots and up to ½ the cilantro (to taste).
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Start the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the chicken breasts to the pan and cook, partially covered, 6 to 8 minutes on the first side (2 to 3 minutes for chicken fillets), until browned.
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Make the fried rice
While the chicken cooks, in a medium pan (non-stick if possible), heat a drizzle of oil on medium. Add the onions and pre-cooked rice; stir to combine. Pack the mixture down with the back of a spoon. Cook without stirring, 4 to 5 minutes, until the rice is slightly crispy on the bottom. Add the peas. Stir to combine and cook, without stirring, 2 to 3 minutes, until the peas are tender; season with S&P to taste.
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Finish the chicken
Flip the chicken breasts*. Cook, 3 to 4 minutes (1 to 1 ½ minutes for chicken fillets), until almost cooked. Add the mango chutney and 2 tbsp water (double for 4 portions). Cook, spooning the sauce over the chicken, 3 to 4 minutes (1 to 1 ½ minutes for chicken fillets), until cooked through and glazed with the sauce.
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Plate your dish
Divide the fried rice between your plates. Top with a spoonful of the salad and the chicken (slice beforehand if desired). Garnish with as much of the remaining cilantro as you’d like. Serve the remaining salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.