15 Minute Meal Kit
Tandoori Chicken with Cilantro and Shallot Rice
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy


Contains: Milk, Wheat

Chef
Sarah Thomsen
In Your Box (serves 2)
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- ½ oz. Cilantro
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- 1 Shallot
- 2 tsp. Chicken Broth Concentrate
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
- 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.
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Nutrition (per serving)
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Calories629
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Carbohydrates48g
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Fat27g
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Protein45g
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Sodium1733mg
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
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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.
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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.
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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.
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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!
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