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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 1 tsp. Curry Seasoning
  • 8 oz. Slaw Mix
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 tsp. Chicken Broth Concentrate
  • 1 Shallot
  • Info
    2 oz. Sour Cream
  • Info
    8 oz. Precooked Rice Pilaf
  • ½ oz. Cilantro

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
    629
  • Carbohydrates
    48g
  • Fat
    27g
  • Protein
    45g
  • Sodium
    1733mg

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
  1. 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. 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. 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. 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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