Chopped & Ready
Quick Chicken Tikka Masala
with peas and cauliflower
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Cashews), Milk
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 16 oz. Cooked White Rice
- 8 fl. oz. Tomato Sauce
- 8 oz. Cauliflower Florets
- 3 oz. Creme Fraiche
- 3 oz. Frozen Peas
- 1 oz. Red Pepper Pesto
- 1 oz. Cashews
- 1 Tbsp. Yellow Curry Paste
- 1 Tbsp. Chile and Cumin Rub
- 1 tsp. Garlic Salt
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)
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Calories500
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Carbohydrates43g
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Net Carbs38g
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Fat20g
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Protein36g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season all over with a pinch of salt and pepper, half the **garlic salt (reserve remaining for cauliflower), and chile and cumin rub. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
2 Cook the Cauliflower
Add 2 tsp. olive oil, cauliflower, remaining garlic salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated, 3-5 minutes. -
3 Add the Sauce and Chicken
Add curry paste, peas, tomato sauce, pesto, 2/3 the creme fraiche (reserve remaining for crema), and a pinch of salt and pepper to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until peas are heated through, 2-3 minutes.Add chicken and cashews. Stir occasionally until combined, 30-60 seconds.Remove from burner.While chicken mixture cooks, continue recipe. -
4 Heat Rice, Make Crema, and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Combine rice and 1/4 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.While rice microwaves, in a mixing bowl, combine remaining creme fraiche and 2 tsp. water. Set aside. Kids want to help? With supervision, have them help make the crema.Plate dish as pictured on front of card, topping rice with chicken mixture. Garnish with crema. Bon appétit!
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