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Chicken Thigh Tomato Curry with Rice Pilaf
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
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)
- 14 oz. Diced Chicken Thighs
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8 oz. Precooked Rice Pilaf
- 3 oz. Peas
- 3 oz. Crushed Tomatoes
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2 oz. Sour Cream
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2 tsp. Chicken Demi-Glace Concentrate
- 2 tsp. Curry Seasoning
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) VPr4myOR
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Calories580
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Carbohydrates44g
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Net Carbs41g
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Fat23g
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Protein46g
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Sodium1820mg
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
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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.
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If using Impossible burger, follow same instructions as chicken thighs in Step 1, breaking up burger until heated through, 4-6 minute.
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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 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 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 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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