15 Minute Meal Kit

Chicken Thigh Tomato Curry with Rice Pilaf

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Is tikki masala British or Indian? The debate rages on, but it doesn't matter here, where all we want to deliver you is flavor and ease. Served with rice and peas on the bottom, and cooling sour cream on top, we leave the debates to the Oxford debate society. (Is that taking a side? Oh dear.)

In Your Box (serves 2)

  • 3 oz. Crushed Tomatoes
  • 2 tsp. Curry Seasoning
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • ¼ tsp. Red Pepper Flakes
  • 14 oz. Diced Chicken Thighs
  • 3 oz. Peas
  • Info
    8 oz. Precooked Rice Pilaf
  • ½ tsp. Garlic Salt
  • Info
    2 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken thighs in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using Impossible burger, follow same instructions as chicken thighs in Step 1, breaking up burger until heated through, 4-6 minute.

  1. 1

    Start the Chicken

    Pat chicken thighs dry, and season all over with garlic salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    Drain excess grease from pan, if desired. Stir in curry seasoning until combined.

    While chicken cooks, cook rice.

  2. 2

    Cook the Rice and Peas

    Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add peas and a pinch of salt and pepper to hot pan. Stir occasionally until bright green, 1-2 minutes.

    Add rice and 2 Tbsp. water. Stir often until rice is heated through, 3-5 minutes.

    Remove from burner.

    While rice cooks, finish chicken.

  3. 3

    Make Sauce and Finish Chicken

    Stir tomatoes, demi-glace, red pepper flakes (to taste), a pinch of salt, and 1/4 cup water into hot pan with chicken thighs. Bring to a simmer.

    Once simmering, cook until slightly thickened, 3-5 minutes.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping rice and peas with chicken. Garnish with a dollop of sour cream. Bon appétit!

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