Express
Tandoori Chicken with Cilantro and Shallot Rice
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
This might not look like the delivery you're used to, and we aren't cooking the chicken in a tandoor, but what this meal lacks in authenticity it makes up for in flavor. And in 15 minutes or less? Your humble recipe description can't find a place she wants to order from in 15 minutes or less. (That might be more of a "her" problem.)
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
-
8 oz. Precooked Rice Pilaf
-
2 oz. Sour Cream
- 1 Shallot
- ½ oz. Cilantro
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Curry Seasoning
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) 732wn2PJ
-
Calories630
-
Carbohydrates48g
-
Net Carbs45g
-
Fat27g
-
Protein45g
-
Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
-
If using salmon fillets, pat dry and season flesh side with a pinch of salt and a pinch of pepper. Follow same instructions as chicken in Step 1, cooking until salmon skin side up first reaches minimum internal temperature, 4-6 minutes per side.
-
1 Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate. Reserve pan; no need to wipe clean.While chicken cooks, prepare ingredients. -
2 Prepare the Ingredients
Coarsely chop cilantro (no need to stem).
Peel and halve shallot. Slice halves into thin strips.Carefully massage rice in bag to break up any clumps. -
3 Cook the Rice
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add shallot and slaw mix to hot pan and stir occasionally until tender, 2-3 minutes.Stir in rice, 2 Tbsp. water, and chicken base. Cook until rice is warmed through, 2-3 minutes. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine curry powder, sour cream, cilantro (reserve a pinch for garnish), 2 tsp. olive oil, and 1 Tbsp. water.
Return pan used to cook chicken to medium-high heat. Add sour cream mixture to hot pan and bring to a simmer.Once simmering, remove from burner. Add chicken and flip until completely coated.Plate dish as pictured on front of card, garnishing chicken with reserved cilantro. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
